Am I wrong on any of this, are Hams actually cured and "cooked" previously ?
He Is going to get a "Country Ham" for me and see If thats what I am talking about.
maybe y'all can steer me straight.
Thanks in advance
"Back in the ol' days..." you had more choices and could get a cured but not fully cooked ham, it was only cooked to federal minimum of 135°. Technically it was cooked enough to eat as it reached the minimum internal temp to kill trich, but still benefited to cook to minimum 146° which is "fully cooked" internal temp. status.
However, today, because of the possibility of lawsuits, nationwide producers fully cook all their hams. Some local or in-state regional producers may still offer a partially cooked ham, but it is not the norm.
A country ham may be like a Smithfield ham that is dry-cured for months and smoked for weeks or longer and basically is 'petrified' pork. Not necessarily cooked, but requires a lot of freshening (soaking in water to remove excess salt) and then baking to fully cook it. Is this what you are looking for? Or a conventional ham that you can finish cooking in your smoker and add an additional layer of smoke, using a partially cooked ham so you can finish cooking it yourself?
If you are serious on a home made ham, check out my "leg to ham" link in my sig line and just make your own! you can partially cook it or fully cook it, whatever you wish to do!
My brother bought a shoulder and wanted me to make a smoked ham out of it.
I have it in the fridge right now soaking in cure/brine for 30 days. (Per Pops Leg to Ham).
I can't wait to get it to the smoker. This is gonna be an experience.
Keith, See if there is a Local Slaughter House/Country Butcher. Many of these guys butcher then inject/cure and smoke their own hams in house. They may agree to sell you a Raw Cured Ham, once you explain what you plan to do, your abilities and understanding of food safety...Take your plan in writing!...Good Luck...JJ
These were each done with "ready to cook" hams. I've done Smithfields that I buy at WalMart, "Cooks" brand and "Sunny Valley" brand. These are not ready to eat. The Smithfields that I get at WalMart are usually about $1.50 lb. http://www.smokingmeatforums.com/t/111882/smoked-ham-with-q-view-inspired-by-smokinal , http://www.smokingmeatforums.com/t/108964/another-sunday-ham-with-q-view I believe SmokinAl uses the sam Smithfields. Here's a couple pics I found online so you can show your local meat man. They both say "ready to cook" not "ready to eat". Hope this helps.
Yes, there you go, those are "partially cooked" hams, smoked and cooked to an internal temp of 135° only, still need to be brought up to 146° minimum internal or higher (155°-160°). The correct nomenclature to tell the butcher is that you want a partially cooked ham, one that you must finish baking in the oven or smoker.
"Listen, I was wandering. Can I ask you a question? Uh... was your father a meat burgler? Here's why I ask: because it looks like somebody stole two fine hams and shoved them down the back of your dress" -Leon Phelps (Ladies Man)
Sorry. After that response, I couldn't resist!
Many thanks for bringing this subject to light. I plan on doing a ham at some point and this clerifies what I need to ask for when the time comes.
I just did one of the cook's.http://www.smokingmeatforums.com/t/112470/another-twice-smoked-ham Their great.