Recipes,  Stump Smoker

Stump Smoker Cooks a Green Ham

Entertaining for a large crowd can be overwhelming, but not when you own a Stump Smoker.

Firing up the Stump Smoker for a Green Ham

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.

Injection Recipe:
2 cups apple juice
2 cups water
1 cup light brown sugar
1/2 cup table salt
3 Tablespoons soy sauce
3 Tablespoons Worcestershire Sauce

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

Click for video

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.

See Doug’s FaceBook Live broadcast of applying the rub to the ham

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.

Separated ham after smoking on the Stump Smoker

Smoke ring on a chunk of ham off the Stump Smoker








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