Ham Help please

Highcal · 06-07-2014, 09:24 AM

So my friend wants me to smoke a ham for her, so I been reading up on hams a bit, and she wants to boil it first to get rid of some salty flavor before we smoke it just like she does when cooked in the oven. In all the reading Ive done, no one mentions boiling it prior to putting it on the smoker( a UDS in my case ) Will boiling it mess up the smoking ???

Ron_L · 06-07-2014, 09:27 AM

It won't mess it up for smoking, but you'll be leaving a lot of flavor in the pot. If the goal is to get rid on some salt I would soak it in cold water for a couple of days, changing the water a couple of times. That will leach out some of the salt.

el_matt · 06-07-2014, 10:34 AM

Ron said just what I was about to say.

Matt

revkab · 06-07-2014, 09:51 PM

See my post earlier late today on hams. It used to be in the good old days that hams like Smithfield were salt-cured and had to be heavily soaked to get rid of the salt. Most of the hams today are sold ready-to-eat.

http://www.bbq-brethren.com/forum/sh...23&postcount=7

Highcal · 06-07-2014, 11:54 PM

Well she ended up boiling it, but in the end it ended up tasting great. Next time I will try the cold water soak.

06-07-2014, 09:24 AM	#1
Highcal On the road to being a farker Join Date: 01-18-14 Location: Quebec, Canada	Ham Help please So my friend wants me to smoke a ham for her, so I been reading up on hams a bit, and she wants to boil it first to get rid of some salty flavor before we smoke it just like she does when cooked in the oven. In all the reading Ive done, no one mentions boiling it prior to putting it on the smoker( a UDS in my case ) Will boiling it mess up the smoking ???

06-07-2014, 09:27 AM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	It won't mess it up for smoking, but you'll be leaving a lot of flavor in the pot. If the goal is to get rid on some salt I would soak it in cold water for a couple of days, changing the water a couple of times. That will leach out some of the salt. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

06-07-2014, 10:34 AM	#3
el_matt Babbling Farker Join Date: 12-08-09 Location: Turlock, California	Ron said just what I was about to say. Matt __________________ "Grandpa, you make the best meat, EVER!!"

06-07-2014, 09:51 PM	#4
revkab is one Smokin' Farker Join Date: 01-17-14 Location: Eureka, KS	See my post earlier late today on hams. It used to be in the good old days that hams like Smithfield were salt-cured and had to be heavily soaked to get rid of the salt. Most of the hams today are sold ready-to-eat. http://www.bbq-brethren.com/forum/sh...23&postcount=7 __________________ [COLOR=blue][B][SIZE=3]That Smokin' Preacher. Ribs and :mad2:[COLOR=red]Hot Peppers[/COLOR]:mad2:[/SIZE][/B][/COLOR][LIST][][B]WKG (Weber Kettle Grill)[/B][][B][COLOR=navy]Brinkman heavy duty Cimarron offset[/COLOR][/B][][B][COLOR=red]Custom built 72" x 40" Offset logburner[/COLOR][/B][][B][COLOR=navy]One Butt Ugly Drum Smoker[/COLOR][/B][][B][COLOR=black]One big tow-behind Wood-fired grill [/COLOR][/B][][B][COLOR=#ff0000][COLOR=gray]and one itty bitty gasser[/COLOR] :doh:[/COLOR][/B][/LIST]

06-07-2014, 11:54 PM	#5
Highcal On the road to being a farker Join Date: 01-18-14 Location: Quebec, Canada	Well she ended up boiling it, but in the end it ended up tasting great. Next time I will try the cold water soak.