Thinking of smoking a ham for Easter
I could use some tips and pointers. I have never done a ham. How do I season it? Cook times and temp? What wood is best? How long will it take to defrost n the fridge. This chunk of pig is about ten pounds, I'll be cooking it on my pellet grill. Thanks guys!
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If it's already cured then just give it some hickory @ 250F until it's warmed up if it's precooked. A week in the fridge should get it thawed. I wouldn't season it my self. Cheers!!!
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Thanks! I have a friend that runs a butcher shop and every year a Christmas time he gives me a turkey. This last Christmas he gave me a ham. I ask for one that wasn't cooked because I'd like to try smoking it myself. I'm guessing this is uncured, but the package has no label and hes not around to ask
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Okay, if it's not cooked then I'd smoke it @ 225F - 250F until 150F internal, measured way deep inside. Wrap in foil & a towel & into the cooler for an hour or so. Then either serve sliced or chill. YMMV... Cheers!!!
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You could cure it but it won't be ready for Easter.
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It needs to be cured in order to be ham. Like Hesmellslikesmoke said it's just nother cut of raw pork
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Why not just call him to confirm what you have? If it is indeed fresh, raw pork, then cure it for smoking after Easter. Find a cured ham to smoke for Easter. |
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I dont know about your pellets but I do know that if you put a pan of bushes baked beans underneith with brown sugar, bbq sauce, maple syrup, peppers,onions or whatever it is that you like in beans, let the ham juice drip in, and once in a while cut off a few ham chunks and stir it in you will have an easy side dish that folks will love.............
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I usually cook mine between 190-200 until the internal temp is 145-150. I would use apple, cherry, or a mixture of the two. If you have a Menards or Bass Pro anywhere near you, they have wood chips you can buy that you could use on your grill instead of the pellets.
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So, it looks like you have a cured ham. It may or may not be completely cooked. Either way, you'll want to bring it to 155 or a little higher if not already completely cooked.
Until I cured my own ham, THIS was my go to recipe for cooking a pre-smoked and partially cooked ham. It's simple, easy to do and the glaze (while also simple) is FANTASTIC. Here's some pics of the last time I did one this way........ http://i840.photobucket.com/albums/z...9/IMG_4908.jpg http://i239.photobucket.com/albums/f...s/IMG_4904.jpg |
Yummy Ham Wampus
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