I will show you how to do an low and slow slicable BBQ picnic ham. For this instructable I am doing a slicable ham, 180 degrees which should be done in about 6 hours. You can continue to cook the ham about another hour (until it's190 degrees), and have Pulled Pork

Step 1: What You Will Need:

1) A water bbq smoker
2) A picnic ham 7-9 lbs and a storage bag that will hold it
3) A sharp knife to remove fat cap
4) A Spice Rub
5) Butchers cotton twine
6) 3 cinder blocks with a grill grate
7) Charcoal brickettes
8) Wood chips and aluminum foil
9) An instant read thermometer
1 cup paprika<br /> 1 cup chili powder<br /> <br /> WOW!!!&nbsp; Are those right?
I do a lot of BBQ, so make a large batch.&nbsp; You don't use the entire batch at once.
I particularly liked your method for starting coals. Very creative. I will use it. Nice coloring on the ham. Why is the Ham tied?
It helps moving on and off the smoker using tongs without disturbing the spicerub. I BBQ'ed this weekend and didn't have any "matchlight" charcoals to put on the bottom. I put 4 cpals in the bottoms of the cinderblocks, put a little bit of lighter fluid and filled the balance with regular charcoal. I just like the insurance that the coals will start and I won't have to start all over again but I'm not using a ton of fluid either to taint the food.
smoking ham!! MMmmMMm
Great looking ham! @atombomb1945: There's a product out there that will turn your Weber charcoal grill into a water smoker. It's called the Smokenator 1000. Google it and you will find the site. I don't one one of these YET, but based on everything that I've read about it, I plan to in a few months. Once I get it, I'll have to try this ham! BTW, I don't work for Smokenator or something, but I like to recommend good products when I see them. I know that this site is all about building your own appliances rather than buying them, but cooking a ham (or brisket, ribs, etc.) on a Weber grill can be done quite tastily :-)
Very nice. Any thoughts on doing this in a plain old Weber Grill? Would it work (without the smoking part that is) if I could keep the coals going for six hours?
Yes it would work, but you would have to set the Weber up for indirect grilling. Without the water pan, I would leave the fat cap on the meat to keep it juicy and because of this the meat would naturally take additional time. Also make sure you put a pan under the meat because with the fat cap there will be more drippings. Another option is to remove the cap, spice rub and when you put it on the Weber put the fat cap over it. Once you get some BBQ, you can't quit!

About This Instructable




More by Mhbaben:Bar-B-Que Teriyaki Picnic Ham BBQ Chicken Breasts on a Weber Kettle BBQ Ribs low and slow on a smoker 
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