Rinse thoroughly... Dry the surface... Put in the refer for a day to form a pellicle....
Then I would warm the ham to just above ambient temp and cold smoke using very thin blue smoke for a day or so.... at 70ishF temp... then up the temp to 110-120 and smoke for about 12 hours... Up the temp to 150ish and smoke for about 12 hours.... Close the exhaust and use the smoker as an oven or move into the kitchen oven.... Hold smoker/oven at 150 ish until the ham gets to 130 ish... Then follow the pasteurization table below to insure it is pasteurized... I like/prefer pork done to 135 for appetizer slices... sandwiches etc... It can be cooked to a higher temperature, later, as you use it...
The pasteurization times for beef, lamb and pork are listed in Table C.1. Table C.2 lists the pasteurization times for chicken and turkey.
Temperature... ....... Time.... ....... Temperature... ........ Time
°F (°C) (Minutes) °F (°C) (Seconds)
130 (54.4)........... 112 min
131 (55.0) ......... 89 min...........
132 (55.6).......... 71 min............
133 (56.1).................. 56 min............
134 (56.7).................. 45 min...........
135 (57.2).................. 36 min............
136 (57.8).................. 28 min...........
137 (58.4)................. 23 min............
138 (58.9).................. 18 min...........
139 (59.5).................. 15 min ...........
140 (60.0).................... 12 min............
141 (60.6).................. 9 min..............
142 (61.1).................. 8 min.............
143 (61.7).................. 6 min
144 (62.2).................. 5 min
145 (62.8).................. 4 min
Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).
Below is a Canadian Bacon pork loin I cooked to about 135... It is so tender and delicious... Best loin ever..
Here's my recipe I use for pork... Makes the best ham I've ever eaten......
I use non enhanced picnics... enhanced is OK but I cut the ingredients in half (1/2), to accommodate all the stuff processors add... Gently heat 10% the weight of the picnic, of Low Salt Vegetable stock, to about 100F.... 9# picnic ~400 grams of stock.... Once warm, ADD IN ORDER and...
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