Butcher Ham

Discussion in 'Pork' started by smokinpyro, Sep 17, 2017.

  1. Purchased a Ham today soaking in the brine now, plan on a smoke tomarrow, what should I expect?
    Not new to smoking, but this is my first adventure for this.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The ham has been cured, right?

    Al
     
  3. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    It has skin on it? Like fresh raw ham?


    you can brine it for 3 days . 1 day isn't very long.
    Should be 150 to 160 internal when done. How big?
     
    Last edited: Sep 18, 2017
  4. 15lbs. Yes fresh raw ham.....
     
  5. jwkenny

    jwkenny Newbie

    Monitoring. Details please once you've finished the process. I've been interested in smoking a ham and look to do it in the next month or so. Tips appreciated. Thanks.
     
  6. Love Ham

    Gary
     
  7. SmokinRuss

    SmokinRuss Fire Starter SMF Premier Member

    USA
    I got Jeff's book and he talks about a saltwater brine but doesn't ham usually come already salty? Is there another brining method for ham other than the saltwater solution to soak it in or is it the curing that adds the salt to the ham? If so then it needs to be a fresh ham then right? for me to use my saltwater brine?
     
  8. A ham needs to cure in brine for 4-6 weeks. Brining for 24 hrs is basically pointless, if you want ham and not just smoked pork.
     

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