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- Joined Sep 12, 2009
I'm beginning to get slightly concerned about this ham that I have ordered (I live in France and therefore sometimes it all gets lost in translation!)
It could be cured, it could be cured and smoked - Its difficult to ascertain. So let's assume that it comes cured but not smoked. Can I cold smoke it for six or seven hours, refrigerate and then hot smoke for six or seven hours at 250 until cooked through until an IT 150 is reached?
Failing that I could cold smoke and then just roast in in the oven for a few hours as normal.
I'd appreciate your advice
Austyn,If unsmoked when you get it, maybe two identical smokes. First with fat on then second trimmed and scored with fat in perforated pan above ham for drip basting.
I would recommend what Kurt said (above) if you get it cured, but unsmoked.
If you get it cured & smoked, I would just follow this Step by Step @ Post #1.