Normally use a ham that is already cooked. Brine it in apple juice for 2 days, in the fridge, then to the smoker. Hams that are already cooked only need to get up to serving temperature. Click on the image to biggy size it.
Preparing the grill includes cleaning it then, cutting some wood (alder and apple shown) and finally starting a fire. Then when the coals are ready place the wood on the hot coals, dial the temperature down to 250 f.
Place the ham and insert the meat probe. I use a digital meat probe that transmits the temperature to the reciever. The reciever has all the alarm setpoints on it. That means watch the game and not the meat. I do check the grill temperature and smoke about every 20 minutes.
The finished product. Added coals a couple times to maintain heat. The last hour bumped the heat up to 320F to finish the cooking. Pulled the ham off at 145 F internal temperature and smothered it with a pineapple sauce. 20 oz can of pineapple minced in a food processor. 1 cup brown sugar and 1 cup water. Put the pineapple, water and brown sugar in a sauce pan and reduce. Dump it on the sliced ham.
A little section dedicated to one of our favorite pastimes, Barbeque Grilling and Smoking. Inspired by a background in restaurant work, 8 years at two locations, and some tasty smoked salmon. We were determined to become grill masters. Having said that we have purchased our fourth 22" Weber grill, our second Texas offset smoker (with a replaced firebox) a couple gas grills - that we hated, and a really nice Weber water smoker (LOVE IT). You will find the menu links to the right with various items of concern. With included pictures. The info comes from various sources and self teaching. So lets get grilling!