Gonna smoke a 5 pound ham next week and was wondering do I need to do anything with the ham before I smoke it as far as curing?
Does anybody put any rubs on their ham?
Does anybody put any rubs on their ham?
If it's already cured, you can do it like in the link below:If an uncooked ham has all ready been cured do I really need to add the salt that is called for in a brine? Should I reduce the amount of salt in the brine?
And you'll never do it any other way again..... it will just ruin regular hams for you.
If it's already cured, you can do it like in the link below:
http://www.smokingmeatforums.com/t/141903/double-smoked-hams-times-4-step-by-step
Bear