Fresh ham

[gotbags-10]

Going to try and smoke my first ham today. Never done one. It is cured already but not cooked. I was planning on using Jeff's rub and putting it on at 240 degrees. What temp should I take it to and does anyone thing I should wrap it at a certain point? Thanks nick

 

[daveomak]

Going to try and smoke my first ham today. Never done one. It is cured already but not cooked. I was planning on using Jeff's rub and putting it on at 240 degrees. What temp should I take it to and does anyone thing I should wrap it at a certain point? Thanks nick

Does the label ingredients have "nitrites" listed ???   Just checking...     Dave

 

[gotbags-10]

Got it from a butcher all he said was that it was cured but not smoked yet

 

[gotbags-10]

It deff has that red color a ham normally has not the normal light pink that regular raw pork has. Just don't know if I should take this to 165 or up to 200 like a butt

 

[dirtsailor2003]

Do you want to slice it or pull it? The temp for pork now is 145*. But for hams unusually go to 160*-165*. We like to slice ours.

 

[daveomak]

If it has a pink color now, I have no idea.....       Dave