Ham Confusion

morgaj1 · 10-15-2011, 02:35 PM

For Easter, our local Harley group smoked hams and sold them as a fundraiser. They were smoked overnight and were not rubbed with anything. This was the best ham that I have ever had. Well, I went to Winn Dixie today to get a ham to smoke, but got confused. There were at least 4,000 varieties of hams :) The country ham looked the closest. So, what should I get?

bwebb0017 · 10-15-2011, 03:17 PM

We use a cured ham that's already fully cooked, and re-smoke it. If you get a fresh (raw, uncured, unsmoked, etc) ham, you'll end up with pulled pork (gray in color, falls apart easily) once it's cooked. We smoke our cured hams up to about 130 - 140 degrees, then glaze & cover with foil until they reach 145 - 150 degrees. If you take it all the way up to the 180-190 mark that you want for shoulders or butts, it won't slice, it'll just crumble. It will also be dry.

Blackened · 10-15-2011, 04:24 PM

I do the pre-cured and cooked butt portion spiral cut.. Rub it up with my pork rub, and put smoke on it til it reaches 145.. I also make a honey, pineapple juice, dry mustard, ground cloves glaze.

southernstyle · 10-15-2011, 09:21 PM

to do a real ham from scratch it will take some time most are crusted in salt because cold smokinf takes a couple days and prevents spoilage. your pit really needs to be no hotter than 140-150 a full ham will take along time. 150 is a good meat temp to pull. ham should be sliced not pulled

10-15-2011, 02:35 PM	#1
morgaj1 is one Smokin' Farker Join Date: 09-06-11 Location: Alabama	Ham Confusion For Easter, our local Harley group smoked hams and sold them as a fundraiser. They were smoked overnight and were not rubbed with anything. This was the best ham that I have ever had. Well, I went to Winn Dixie today to get a ham to smoke, but got confused. There were at least 4,000 varieties of hams :) The country ham looked the closest. So, what should I get?

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10-15-2011, 03:17 PM	#2
bwebb0017 Knows what a fatty is. Join Date: 09-29-11 Location: Madisonville KY	We use a cured ham that's already fully cooked, and re-smoke it. If you get a fresh (raw, uncured, unsmoked, etc) ham, you'll end up with pulled pork (gray in color, falls apart easily) once it's cooked. We smoke our cured hams up to about 130 - 140 degrees, then glaze & cover with foil until they reach 145 - 150 degrees. If you take it all the way up to the 180-190 mark that you want for shoulders or butts, it won't slice, it'll just crumble. It will also be dry.

10-15-2011, 04:24 PM	#3
Blackened is one Smokin' Farker Join Date: 07-07-09 Location: Paradise, CA Name/Nickname : Chris	I do the pre-cured and cooked butt portion spiral cut.. Rub it up with my pork rub, and put smoke on it til it reaches 145.. I also make a honey, pineapple juice, dry mustard, ground cloves glaze.

10-15-2011, 09:21 PM	#4
southernstyle is one Smokin' Farker Join Date: 08-26-11 Location: okeechobee, fl.	to do a real ham from scratch it will take some time most are crusted in salt because cold smokinf takes a couple days and prevents spoilage. your pit really needs to be no hotter than 140-150 a full ham will take along time. 150 is a good meat temp to pull. ham should be sliced not pulled