Ham cooking advice

[UnSafe]

Wife picked up a load of stuff from the OK food co-op yesterday, and among other things, she had ordered a 10 lb Berkshire (Yummy breed) ham. I have a large smoker and thought to smoke it for a couple of hours then dunk it in honey and finish it in an oven bag, but wondered if there's a better or "best" way to cook a raw ham.

 

[Perrone]

Sounds to me like you have a great plan already.

 

[Zombie]

I'd make a honey glaze before even smoking to help set it

 

[trippinrulz]

I smoke hams and turkeys for the holidays and use a cajun injector seasoning to keep it moist, my bunch loves it.

 

[dennishoddy]

apple wood smoked, after brining.

 

[radarmonkey]

If it's "raw" you are going to need to smoke it for several hours, depending of course on the size. If it's "raw" then you might want to either inject a brine solution into the ham itself or soak it in a brine solution. Keep in mind that ham is dense, thick cut of meat that will take some time to absorb the brine. It will also take quite a bit of time to cook due to it's density and size. Keep your smoker temp pretty low....say 225-235. Your goal is to cook it through without drying it out. Once you have reached an internal temp of say 155 (away from the bone) wrap it in foil and let it rest in a cooler, it will finish cooking and reach a slighlty higher internal temp. After that you could use your honey glaze in the oven if you wished.