SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Smoking un cooked ham
New Posts  All Forums:Forum Nav:

Smoking un cooked ham

post #1 of 8
Thread Starter 

Recently got a whole hog with basic processing from a local locker.  Basic processing I believe just means there is nothing smoked.  We have no bacon, but we have side pork.  Also the hams are not smoked.  I was going to fire up the smoker this weekend and smoke the hams and maybe the side pork... but wondering if I should cure it first?  I would think that it would already be cured maybe?  I'm also trying to call the locker to ask but have yet to get ahold of anyone... 

post #2 of 8

If you want bacon or ham it has to be cured first.

post #3 of 8
Thread Starter 

Ok so just called the locker and my wife ordered it all fresh I guess no smoking or curing.  So now I just need to figure out how to cure and smoke a fresh ham.  And maybe some bacon.

post #4 of 8

Ram, the bacon you will want to cured, however the ham can be smoked like a butt and pulled,just as gooddrool.gif.

post #5 of 8

My recommendation:

 

http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham

 

Good luck and good smoking.

post #6 of 8

Ram,

Not trying to scare you or anyone else, but in my opinion, a person's first cure & smoke should be something smaller than a Ham, like Bacon, Canadian Bacon, BBB, or something else that doesn't have to be pumped, and no worries about things like "bone sour", etc.

 

I even like to smoke Hams that have already been cured & smoked (Double smoke).

 

 

Just my 2¢

 

Bear

post #7 of 8



X2

Quote:
Originally Posted by Venture View Post

My recommendation:

 

http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham

 

Good luck and good smoking.



 

post #8 of 8

You need to look at pops bacon brine while your on his thread.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Smoking un cooked ham