Country Ham-Boneless?

[kijim]

Hi All,

I just discovered this website-looks like a lot of great stuff on here.

I am looking for some advice. I want to do a old fashioned salt/sugar dry cured smoked ham. I have done a lot of research and all I see are folks doing whole, bone in hams. The general method is to cure for 2 days per lb at temps generally under 40 deg and then hang for about 6 months. The biggest issue I see with the hams is spoilage around the bone-especially at the joints. I was thinking....wouldn't it be easier and better just to remove the bone? That would take out the cause of most failure, enable the cure to penetrate better, help in the drying process and make it easier to smoke.

Anybody ever do a boneless one?

 

[gmc2003]

Here's one link, although I don't know if it's boneless or not. Sorry I didn't read thru it.


daveomak can probably help you out when he signs on.

https://www.smokingmeatforums.com/t...am-from-go-to-show-q-view.134415/#post-916336

Chris

 

[daveomak]

Whole muscle meats are generally considered sterile on the inside... Removing the bone will add a bunch of pathogens, bacteria etc....
As a rule, I don't mess with proven recipes that have been used for hundreds of years...
Tom, mr t, did a great job documenting his country ham...
https://www.smokingmeatforums.com/threads/country-cured-ham-from-go-to-show-q-view.134415/