Whole ham,Virginia ham.

Discussion in 'General Discussion' started by wiperhunter, Dec 14, 2013.

  1. wiperhunter

    wiperhunter Newbie

    I had a family member order a ship me a Virginia whole leg ham. I am told to draw the salt out of it by boiling in water and beer of a couple of days.
    I'm wondering if any body on here has any suggestions.
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Soaking in cold water in the largest container you have with changing the water 2 times a day for 1-3 days....Yes. If you boil it that long it will just fall apart. Not good eats. You can then smoke or roast it a 325°F to 150-155°F. Figure 20 minutes per pound. You can serve or glaze as desired and bake in a 375°F oven until the glaze melts and caramelizes a bit...JJ
  3. wiperhunter

    wiperhunter Newbie

    Anything besides water to soak?? Will beer help bring the salt out?
    I heard potatoes in the water will help.
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Any liquid will work. I believe the potato thing only works during cooking like if you were to simmer the ham in water...JJ
  5. tc fish bum

    tc fish bum Meat Mopper

    dont know if its to late, but like jimmy said h2o soak in a cooler is the best way to go. after, i cook ham same as jimmy then on the last hour cover with good mustard, brown sugar, crushed ginger snap cookies and then spritz down with jim beam. DONT use anything over 80 prf. or you could blow up your oven! results are you will have no left over ham. remember if you do this to remove the rind/skin first. good eats to ya
  6. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Just use water changed regularly to draw out the salt. You could use beer I suppose but you would need a lot of it and it would be a waste of good beer. Whatever you use avoid anything with too high an alcohol content or anything with artificial sweeteners. Some sweeteners can result in some very strange flavours developing. 

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