Entertaining for a large crowd can be overwhelming, but not when you own a Stump Smoker.
Hosting a family gathering for about 25 people, we didn’t want to smoke the same ol’ pulled pork – although our family loves our version.
We decided to smoke a “green-ham.” Which is a ham, usually the entire hind leg section of a pig, NOT cured, nor pre-cooked.
Typically, a green-ham is placed in a brine for an extended period of time; however, due to the difficulty of locating a green-ham (it took us two days), we injected our pork.
After visiting Vaughn Packing Company, we hopefully have found a new competition meat supplier. With a huge selection of beef and pork, we will be able to pre-order anything we need for competitions.
Injecting a Green Ham
After much research for ham injections, we discovered it was ideal, to treat a green ham, much like you prepare and smoke a pork shoulder. This is enough for an 18 1/2 lb ham.
After purchasing the ham, it was placed in a cooler with ice.
The evening of the cook, the ham was removed from the cooler and injected around 7 PM.
After injecting, the ham was covered with foil, placed in a tray and left sitting outside. It was 30º outside.
Meanwhile, the Stump Smoker was started….see Doug’s FaceBook Live broadcast
Dry Rub for the Green Ham
Since our family is familiar with our “home-cook” pulled pork, we used our Butt Rub Improved recipe. Which is commercially available Butt Rub with a few added ingredients, courtesy of Smokin J’s Barbeque; a good mix of heat and sweetness.
The rub was applied at approximately 9 PM.
The reliable Stump Smoker was heated to 235ºF. for two hours.
After putting in the ham in the smoker; peach wood and one yellow onion was added to the ash tray, at 10:50 PM.
The smoker remained at a consistent temperature all night long.
At 5:30 AM, after smoking for approximately 6 1/2 hours, the ham was removed and wrapped in aluminum foil. The ham had a beautiful bronze color.
The ham was placed back in the smoker and was not removed until 1 PM. After approximately 14+ hours of cooking, it reached 190ºF.
The ham was removed from the smoker; the foil was pulled slightly back, to allow steam to escape and was placed in an insulated cooler to rest for an hour. Ideally, it should have rested for an additional 1/2 hour.
Delicious Green Ham Results
The ham was brought inside; sliced and some shredded, much like a picnic butt.
We could not believe the intense smoke ring on the ham.
The meat was tender and retained some moisture from the long cook.
If you would like more details about planning a large crowd dinner party, like what we did…check out JoAnn’s Food Bites article: A Dinner Party Strategy