or Connect
New Posts  All Forums:Forum Nav:

Fresh ham

post #1 of 6
Thread Starter 
Going to try and smoke my first ham today. Never done one. It is cured already but not cooked. I was planning on using Jeff's rub and putting it on at 240 degrees. What temp should I take it to and does anyone thing I should wrap it at a certain point? Thanks nick
post #2 of 6
Quote:
Originally Posted by gotbags-10 View Post

Going to try and smoke my first ham today. Never done one. It is cured already but not cooked. I was planning on using Jeff's rub and putting it on at 240 degrees. What temp should I take it to and does anyone thing I should wrap it at a certain point? Thanks nick

Does the label ingredients have "nitrites" listed ???   Just checking...     Dave

post #3 of 6
Thread Starter 
Got it from a butcher all he said was that it was cured but not smoked yet
post #4 of 6
Thread Starter 
It deff has that red color a ham normally has not the normal light pink that regular raw pork has. Just don't know if I should take this to 165 or up to 200 like a butt
post #5 of 6
Do you want to slice it or pull it? The temp for pork now is 145*. But for hams unusually go to 160*-165*. We like to slice ours.
post #6 of 6

If it has a pink color now, I have no idea.....       Dave

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork