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Cold Ham for Sandwiches and Salads

post #1 of 6
Thread Starter 

I have just finished wet-curing a 16.5lb fresh ham which is now covered with water and resting in the fridge for 24 hrs to remove excess salt.

 

I need some help for the next step/s. What I want to end-up with is a finished ham to be eaten cold. The model I am trying for is what I remember form my English childhood: A large bone-in ham with pink flesh and white fat covered with yellowish breadcrumbs.

 

Most of my research here and elsewhere on the net talks about cooking it in oven and putting on pineapple and glazes for serving hot. I do not want that hot dinner ham look and taste.

 

Do I boil it, smoke it, or both? How long for either and at what temperatures? One site I read, but didn't save, talked about smoking then boiling the ham (or perhaps the reverse). Can anyone help me out here? Any British people on this forum?

 

Many thanks.

post #2 of 6

Hello.  I am sorry I can't help but U.K. members now have our own group.  I would like to invite you to join our group.  We have only recently started but we are growing quickly.  Also, if you decide to join the group please have a read through the threads posted there and feel free to post some of your own.  The welcome post on the group page will explain who I am.  If I can be of any help please feel free to PM me.  The link below will take you to the Group home page where you can join the Group.  Welcome to SMF.  Keep Smokin!

Danny

 

http://www.smokingmeatforums.com/groups/show/38/uk-smokers

post #3 of 6
I'd smoke it and not boil it. You need to take pork to a minimum internal temp of 145f. With that said I like to take my hams to an internal temp of 150f. Apple and or peach and pecan are good choices for ham. I'd probably run the smoker at 225f-250f.
post #4 of 6
Quote:
Originally Posted by dirtsailor2003 View Post

I'd smoke it and not boil it. You need to take pork to a minimum internal temp of 145f. With that said I like to take my hams to an internal temp of 150f. Apple and or peach and pecan are good choices for ham. I'd probably run the smoker at 225f-250f.

yeahthat.gif

put it in the fridge over night after smoking and then run it through the slicer (if available). .. If not ,an electric knife would be 2nd choice... a good sharp knife being the 3rd choice... slice to your preferred thickness for sammiches ... leave some to chunk up for salads.... YUMMM YUMMMMM
post #5 of 6

That will make for some great Sammies and a fine pot of Beans with the Bone... :drool

post #6 of 6

worthless.gif

as said I would smoke it then slice it. Cool it first before you try to slice.

Happy smoken.

David

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