"Meatchief" > wrote in message
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> Got 1/2 a cured, bone-in ham left from a butchered pig- the meat
> market has the package labled ham steak, although it is not cut into
> steaks. It's about a 5# chunk, and is about 5" thick at the thickest
> part. Thinking about throwing it in the smoker and then having mom
> over for lunch on mother's day. Wondering about how long I should
> smoke it in my NBBD, and at what temp. Also thinking about tossing a
> couple whole chickens in the smoker at the same time, but I usually do
> them at about 350 degrees, which might be too hot for the ham?
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> Wondering what guidance all of you experts can provide me.
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> Thanks!
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> -Chief
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The ham is basically already cooked so you aren't trying to cook it. Heat
it at the chicken cooking temp. When I do the cured hams it usually take
about 4 hours to heat a whole one thru.
--
Big Jim
www.lazyq.com