Need a little help.

[spazluc]

Hi all, I have the in-laws visiting tomorrow and my wife just informed me that I'll be smoking one of our hams we just got from our hog. When I got the hog processed I had the bacon and hams "cured and smoked" by the butcher. I believe it was a wet cure (but not 100%) nor did I get them spiral cut. So what I need help with is:
Do I just need to smoke it to reheat or smoke it as if it were a raw ham? I found info on "precooked" and spiral cut, and some info on cured ham, watched the vid on somking the precooked spiral ham here. But noe im more confused and I don't want to dry out the ham and look bad in front of in-laws. Thanks

(P.s. it's about 5lbs if that helps)

 

[chopsaw]

Search for Bear's double smoked ham . He has step by step info on here .   I just did one on a mes 30 . Comes out good . 

 

[spazluc]

Search for Bear's double smoked ham . He has step by step info on here .   I just did one on a mes 30 . Comes out good . 

Ok I did, and there is a ton of post. I read the ones by Bear, and he used store bought pre cooked hams. What I'm asking is: (mine that came from butchers wrapped in butcher paper that I had "cured and smoked") is it consider precooked or should i cook it as if it were a raw ham. I dont know if butcher cold smoked and dry cured or if he wet cured and smoked it (I do know it took an extra 12 days to get the pork I had cured and smoked from all the rest I got in a weeks time from the time I dropped the hog off). I tried calling the butcher but havent gotten an answer. Thank

 

[chopsaw]

I can " assume " what you have , but I don't know for sure . In my book if he is calling it ham , it should be edible . Green or fresh would need to be cooked . 

 

[okiefisher]

In my experience anything I've received from the butcher that has been cured and smoked is ready to eat. I would give the double smoke method a shot just to put some more smoke into your ham. If you're not sure ask your butcher and he can tell you.

 

[spazluc]

True, either way it needs smoked. I was hoping to get a rough idea when I'd need to start it. But I can cooler it if it's ready before we need it. Thanks for the help.

 

[pops6927]

Smoke/cook your ham at 10 min. per pound at 325°.  At a lower temp, divide the lower temp into the higher temp and multiply the result by 10 minutes.  For example,  325° ÷ 225° = 1.4444 (1.45).  10 minutes x 1.45 = 14.5 minutes per pound for fully cooked.  For partially cooked (135° internal achieved during processing) use 15 minutes instead of 10 minutes for your calculations.  You want to go from refrigerated internal (approx. 38°) to 145° - 150° minimum for ready-to-serve temp.  Thaw a couple days before in the fridge.

 

[ab canuck]

 That is great info pops. Thx for that. I plan on doing some soon. Butchering some pigs in the next couple weeks. 

 

[spazluc]

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• spazluc
• Sep 15, 2017

Thanks everyone for the information. It turned out awesome. Smoked the ham, baked beans, biscuits and wife.made homemade mac&cheese.

 

[chopsaw]

Glad it turned out for you .