Ham

[berrya]

I am looking to smoke a ham for a Christmas dinner this weekend. It seems there are a lot of different types in the stores. What do you all look for when smoking a ham?

 

[SonnyE]

I am looking to smoke a ham for a Christmas dinner this weekend. It seems there are a lot of different types in the stores. What do you all look for when smoking a ham?

Well, at this late of a date, you can't cure a raw ham. So why not get one ready to eat, then heat it in your smoker and add a smidgen of your own favorite smoke to it?
Unless you can find one that is cured, but not smoked. (I know that would likely be impossible for me where I live. Finding uncut meats for my slicer is impossible.)

 

[chilerelleno]

Not gonna find what I'd want at the grocery store.
And too late to order what I'd want, unless I paid exorbitant overnight shipping.
And what would I want?
A nice heritage hog ham, unsliced, bone-in, butt section.

 

[SonnyE]

Not gonna find what I'd want at the grocery store.
And too late to order what I'd want, unless I paid exorbitant overnight shipping.
And what would I want?
A nice heritage hog ham, unsliced, bone-in, butt section.

Chile,
You are not helping. You are only making us drool.

 

[berrya]

Well, at this late of a date, you can't cure a raw ham. So why not get one ready to eat, then heat it in your smoker and add a smidgen of your own favorite smoke to it?
Unless you can find one that is cured, but not smoked. (I know that would likely be impossible for me where I live. Finding uncut meats for my slicer is impossible.)

I am looking to smoke a ham for a Christmas dinner this weekend. It seems there are a lot of different types in the stores. What do you all look for when smoking a ham?

I should have been more specific on my question. When it comes to store hams.... should I go with one that is already spiral cut, or is it personal preference?

 

[SonnyE]

I should have been more specific on my question. When it comes to store hams.... should I go with one that is already spiral cut, or is it personal preference?

Personal preference, I'd say.
The spiral cut makes it really easy to serve.
I think you could heat and smoke it if you wanted to for serving.
Just be mild about the smoking part.

 

[Neo]

Hey all...I received a small ham chub 2-3lbs and am trying to decide on cold or hot smoke. It has been cured. What yall think?

 

[chilerelleno]

I do not care for the vast majority of spiral cut hams as they're dryer than an unsliced ham.

 

[berrya]

I do not care for the vast majority of spiral cut hams as they're dryer than an unsliced ham.

Chile,

I was wondering if they got to dry.

 

[SonnyE]

I do not care for the vast majority of spiral cut hams as they're dryer than an unsliced ham.

Yeah, but us City kids don't know any better. LOL!
The Ham's I've been around (besides the one in the mirror) were Honey Baked Hams. And they slice to order when picked up. So still juicy Lucy when we jump on it at Thanksgiving.

 

[SonnyE]

Hey all...I received a small ham chub 2-3lbs and am trying to decide on cold or hot smoke. It has been cured. What yall think?

I believe in what daveomak told me about cold smoking penetrating through the meat.
And hot smoking not penetrating beyond 140°.

But I'm the kind to eat my mistakes so nobody can find them.
Still alive...

 

[gmc2003]

I like the uncut hams over the spiral cut. Double smoked ham is real favorite around here.

Chris