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Ham for the Holidays

Discussion in 'Pork' started by cajun_1, Nov 18, 2006.

  1. Nov 18, 2006 #1
    cajun_1

    cajun_1 Master of the Pit OTBS Member

    Idaho
    What is the best ham for smoking? Have read posts about uncooked, partially cooked,& fully cooked. Now I'm confused...
     
  3. Nov 18, 2006 #2
    jminion

    jminion Meat Mopper OTBS Member

    Federal Way, WA
    Any of them work well, fresh cooks like you would butt except you take to 160 internal.
    Parially cooked smoke intill you hit 140 internal.
    Fully cooked 140 is plenty for an internal.
     
  4. Nov 19, 2006 #3
    cajun_1

    cajun_1 Master of the Pit OTBS Member

    Idaho
    Thank you Mr. Minion, confusion gone....now decision sets in.
     
  5. Nov 19, 2006 #4
    up in smoke

    up in smoke Smoking Fanatic OTBS Member

    Trimble, Alabama on the water at Smith Lake
    Remember Cajun_1, A fresh ham isn’t necessarily cured. :roll:
     
  6. Nov 19, 2006 #5
    cajun_1

    cajun_1 Master of the Pit OTBS Member

    Idaho
    Please explain...needs brine prior to smoke?
     
  7. Nov 22, 2006 #6
    jabo

    jabo Smoke Blower OTBS Member

    A fresh ham is like a butt until it is cured. I am going to cure a fresh ham soon. For Thanksgiving I am going to use a fully cooked ham.
     
  8. Nov 22, 2006 #7
    up in smoke

    up in smoke Smoking Fanatic OTBS Member

    Trimble, Alabama on the water at Smith Lake
    Yes , you have to add Prague Powder, Morton’s Tenderquick or some other type of cure (in accurate measures!) to your brine or curing rub other than just kosher/pickling salt. It actually is what makes your ham pink, and gives it that flavor of cured ham. It usually takes about a week in a brine, sometimes weeks in a dry rub. [​IMG]
     
  9. Nov 22, 2006 #8
    jabo

    jabo Smoke Blower OTBS Member

    country cured ham can take months and is done with a dry rub. City cured, or wet cured hams take about a week to 10 days. I am going to buy my fresh ham right now