

Danny Gaulden
BBQ List
12/16/00

Bro. BIll (The Santa Fe Kid),
   Here's how I do mine:   I bring the ham up to about 140 degrees internally, 150 degrees absolute maximum, with medium smoke, and a rack level heat of between 225-250.  This gives time for the smoke to do the ham justice.   About 1 hour before removing ham from pit, I dress it up with some pineapple rings with a cherry in the middle of each ring .  Simply stake down the pineapple and cherries with toothpicks.   At about 1/2 hour before taking off,  I slather it with my rib glaze, pineapple and all,  (my glaze was originally intended for hams, believe it or not), then again about 15 minutes before removing...and again immediately after removing ham from pit.   Let rest for a few minutes and dig in.  Good eating.  

Danny
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12/17/00
Question by Rich Rosenthal

>How long should I expect to be cooking when I'm re-smoking a pre-cooked 
>smoked ham?  I'm going to keep the smoker temp. at 225 and use a good amount 
>of hicory for a medium to slighty heavy smoke.  I'm thinking that about 
> 1-1/2 to 2-hours should do the trick...comments??? Thx - RR  
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Answer by Danny Gaulden

Better double you times above if you put the ham on cold, right out of the frig. (that's  the best
way), run about 225 degrees in the cooking chamber, and bring the ham up to 140 degrees or so. 

Danny
                                                     

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Danny Gaulden
BBQ List
12/15/00

Gang,
   A couple of years ago I wrote a post about a great ham.  Since it's Christmas time, I'm gonna remind all of you again.   It is a dry cure ham that goes by the name of "Benchmark".  It is cured and processed by "Wright Brand Foods" out of Vernon, Tx.  They have taken out some of the bone for a higher yeild, but left part of it for a great flavor.  They also have removed some of the fat,  also for a better yield, but left enought of it for added flavor.   This company produces only bacon and ham and uses real hickory smoke and old world curing.  Unfortunately, I think their products can only be found in the Southwest, but not positive about that.  For those of you that live in Texas, New Mexico, etc, try one of their hams for the holidays. It's all I use.  You won't be sorry.  Their prices are also very fair.

Danny

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Bigwheel
BBQ List
4/17/02

Hey John..you need a Petit Jean Ham from Morrolton Packing in Morrolton,
Ark.  Make you want to chunk rocks at them Wilbarger County hams. 
Shipping is a little prohibitive is the only prob.   

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Petit Jean Meats
51 Blue Diamond Drive
Morrilton, Arkansas 72110
800-264-2475
501-354-2283 Fax
contact@petitjeanmeats.com 
http://www.petitjeanmeats.com 
