Originally Posted by mudbug
OK, a few details needed:
Any particular temp to keep the cooker at? HH will be in charge of this part of the process.
Does the liquid need to be just simmering, or what?
Stockpot plus lid, or not?
Smoke until tender - approx time? (just provide what size ham you usually use and I will adjust from there)
Uh oh! Details..... you know old soul food cooks cook by "vibration"!
I have never ever used a gas grill -- always a charcoal grill. One large bag of charcoal was more than enough.
Just keep the wine at a fast simmer or a slow boil [I have added another half a bottle of wine when I did a whole ham, I might have added the rest, but my auntie kept drinking it up!]
We never bothered with a lid for the stockpot. The smoke needs to get inside of the ham also! It adds such a good flavor. Besides, when the ham gets near to being done, you want the water to evaporate to cut down on reducing time in the kitchen.
I have cooked a half a ham and the last time -- a whole ham. It took at least 3 or 4 hours [we were having fun in the kitchen making side dishes, so we did not notice the time much-- we just checked on the ham and turned it now and then]. We like it fork tender.