Ham temp question.

JRDINCC · Dec 14, 2019

I've searched around and haven't found anyone that's cured ham this way. I bought a 25# green ham and had the butcher slice it into about 2" slices. Dry cured the individual slices & now ready to smoke. What temp should I go to?
I want them fully cooked but afraid they will get dry. Thinking 145F. What do you all think? Thanks.

thirdeye · Dec 14, 2019

your initial temp of 145° would be the minimum temperature, but I like home cured hams a little higher in the 155° range for a better texture. That said, you basically have 2" thick ham steaks, so the additional surface area might work against you with regards to moisture. I'd put one slice on the smoker 30 or 40 minutes before the others, then when it reaches 145°, take it off and rest 20 minutes, then take a couple of samples to determine how you want to deal with the other slices.

JRDINCC · Dec 14, 2019

Thanks, I'll give that a go.

lzbcook · Dec 17, 2019

Wondering how that method turned out for you. Reduced cure time, more exposure to smoke, right?
Did you do dry cure?
What turned out to be the magic formula for time/temp in smoker for you?

Ham temp question.

JRDINCC

Full Fledged Farker

thirdeye

somebody shut me the fark up.

JRDINCC

Full Fledged Farker

lzbcook

Knows what a fatty is.

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