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MAK Smoked Fresh Ham
MAK Smoked Fresh Ham
MAK Smoked Fresh Ham
MAK Smoked Fresh Ham
MAK Smoked Fresh Ham
MAK Smoked Fresh Ham
MAK Smoked Fresh Ham
MAK Smoked Fresh Ham
MAK Smoked Fresh Ham

MAK Smoked Fresh Ham MAK Smoked Fresh Ham

Directions

This past Easter I brined hung and smoked a fresh ham. The ham was in a 7 day brine. After the 7 days i injected the brine close to the shank, wahsed the ham off and hung it in my Bradley @80* for 24 hours. This gave a pellical to the ham and help set the brine.

After the hang i put the ham in my MAK @ smoke setting for 6 hours. The pellet boss was then set to 210* until i had an IT of 160* in the butt part of the ham. I used a tin pan of water in my MAK so the ham would stay moist.

When i find the photos of the slicing i will post them.

I used Hickory pellets.

Comments and Ratings

Average user rating from: 2 user(s)

Rating 
 
Ratings (the higher the better)
Rating*
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MAK Smoked Fresh Ham 2010-07-18 07:02:00 jimbo
Reviewed by jimbo    07/17/2010

Nice job!!

MAK Smoked Fresh Ham 0000-00-00 00:00:00 jimbo
Rating 
 
Reviewed by jimbo    11/29/2014