? about Easter Ham

Discussion in 'Pork' started by nicko, Apr 10, 2009.

  1. nicko

    nicko Fire Starter

    I have a 17 lb ham in brine for 3 weeks now. Should i pull it out and let it dry a bit before I put it in the smoker? I know to smoke it at a low temp. Dose anyone konw how long its going to take? I was thinking about putting it on 5 on saterday. Allways can Heat it up in the [email protected]#* if i have too.

    Will post pics of my progress.
     
  2. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Don't know how much salt was in yer recipe, but I would pull it out, rinse it off, trim a piece an fry it. Check yer salt level. Ya may wann soak it in cool clear water fer bout 2 hours ifin it's to salty, change that water out ever half hour. Then yes, let it sit uncovered in the fridge, When I do a ham it sits fer 30 hours in there. Good luck.
     

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