Finished off a “Ready to Cook” Ham left over from Christmas. Too bad you can only get those kinds of deals on Turkeys and Hams during the holidays. As noted in a previous post you need to pay attention to the difference between “Ready to Eat” and “Ready to Cook” Hams. The main difference being that “Ready to Eat” are fully cooked and only need to be taken to an Internal Temperature (IT) of 140ºF but “Ready to Cook” Hams are only partially cooked and need to be taken to an IT of 160ºF.
Took the Ham out of the refrigerator 30 minutes before smoking/cooking. Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 250ºF using Hickory wood BBQ pellets.
Even at the higher temperature of 250ºF the MAK 2 Star does provide ample Hickory smoke infused flavor. Took 7 hours for this 9.6 lb Ready to Cook Ham to reach an IT of 160ºF. Remove the Ham and wrapped it in Foil, a Towel, and placed it in the Cooler (FTC) for an hour before serving.
What’s Ham without Scalloped Potatoes and a Green Been Casserole? I don’t know … that’s why I decided on having some … Yes, the taters did kinds of boiled over a little but nothing a good soaking won’t take care of!
The Money $Shot$ … A few slices of Hickory Smoked Ham served with a side of Scalloped Potatoes, and Green Been Casserole … Ham should not only be cheap during the Holidays cause it should be enjoyed on a regular basis without going to the bank for a loan first …
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