Country cured ham advice?

Discussion in 'Pork' started by richtee, Feb 14, 2008.

  1. richtee

    richtee Smoking Guru OTBS Member

    Well, it's been almost two months on the ham. It now weighs 14 lbs. down from 16.5. I put about 25-30 hours of cool smoke on it a couple weeks ago, and tied it up in an old pillowcase and it's sitting in a cool basement corner.

    The question: I know it needs to be soaked for a while with a couple water changes. Can I be more efficient about the whole thing...since it's for Easter dinner... to boil it with a couple water changes, then freeze for defrosting the day before, then oven till hot? Or should I let it sit-waiting till a couple days before and soak, then roast in the oven to cook it?
  2. welder

    welder Smoke Blower

    I actually cook one on my smoker once it turn out good they really cook fast. it probby be a good ideal to soak it for 3 0r 4 hour. I also did a cure shoulder for a guy in the fall it had a good taste but was very salty.
  3. white cloud

    white cloud Master of the Pit OTBS Member

  4. richtee

    richtee Smoking Guru OTBS Member

    10-4 WC... read that. Good info...but it don't tell me what I wanna know. Talked to Dacdots...the ham pro, but waiting for another reply. On the plus side... it's just sitting here aging :{)

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