Hello,
Silver lining to covid times, holidays at home has had me pursuing and trying some new things in the smoker.
We ordered a 5-6lb ham for Christmas like in the link here (https://tailsandtrotters.com/products/top-round-ham?variant=940524595) however unlike in that link, this is uncooked. It is just a sugar-free brine.
I'm still trying to figure out what cut specifically inside round is--back leg, inside basically?
This should be a delicious ham since the pigs are finished on oregon hazlenuts. I guess harkening towards Iberico ham?
I've read a fair bit on the site about uncooked ham, seems like it needs to hit 160. I am planning on using a-maze-n tray with cherry wood. I am thinking some kind of light sweet rub before it goes in but maybe heavier and with some honey for the last hour?
Any thoughts or kicking the can around advice on this? Thanks in advance!
Silver lining to covid times, holidays at home has had me pursuing and trying some new things in the smoker.
We ordered a 5-6lb ham for Christmas like in the link here (https://tailsandtrotters.com/products/top-round-ham?variant=940524595) however unlike in that link, this is uncooked. It is just a sugar-free brine.
I'm still trying to figure out what cut specifically inside round is--back leg, inside basically?
This should be a delicious ham since the pigs are finished on oregon hazlenuts. I guess harkening towards Iberico ham?
I've read a fair bit on the site about uncooked ham, seems like it needs to hit 160. I am planning on using a-maze-n tray with cherry wood. I am thinking some kind of light sweet rub before it goes in but maybe heavier and with some honey for the last hour?
Any thoughts or kicking the can around advice on this? Thanks in advance!