Ham for the Holidays

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cajun_1

Master of the Pit
Original poster
OTBS Member
Sep 16, 2006
1,890
10
Idaho
What is the best ham for smoking? Have read posts about uncooked, partially cooked,& fully cooked. Now I'm confused...
 

jminion

Meat Mopper
OTBS Member
Apr 5, 2006
240
10
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.
 

cajun_1

Master of the Pit
Original poster
OTBS Member
Thread starter
Sep 16, 2006
1,890
10
Idaho
Thank you Mr. Minion, confusion gone....now decision sets in.
 

cajun_1

Master of the Pit
Original poster
OTBS Member
Thread starter
Sep 16, 2006
1,890
10
Idaho
Please explain...needs brine prior to smoke?
 

jabo

Smoke Blower
OTBS Member
Aug 29, 2006
148
10
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.
 

up in smoke

Smoking Fanatic
OTBS Member
Yes , you have to add Prague Powder, Mortonâ€[emoji]8482[/emoji]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.
wink.gif
 

jabo

Smoke Blower
OTBS Member
Aug 29, 2006
148
10
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