Ham smoking Question

Discussion in 'Pork' started by jalme, Aug 26, 2008.

  1. jalme

    jalme Newbie

    I have recently obtained 2 10 lb ham's from a pig I had butchered. The hams are not cured. I was hoping to do one cure on my own and the other just curing by smoking. Are there any tricks to properly smoking a non precooked, non cured ham? Would anyone brine it to absorb more flavor?

    Thanks in advance for any suggestions you may have!
  2. richtee

    richtee Smoking Guru OTBS Member

    First stop into Roll Call forum and please give us an intro so we know what experience and smoker you have to start. And you cannot cure a pork hunk with smoke... and it's not a ham until it's cured. If you are that new to curing and smoking I suggest freezing them for a while, or making shoulder roasts. A ham cure is a project...
  3. jminion

    jminion Meat Mopper OTBS Member

    if you cure one and cook the other fresh (as they say), you cook the fresh the same you would a picnic.

    To smoke the cured ham you start with a cooler pit, then raise temp over time. The finish internal is lower, 160 degrees.

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