- Joined
- Jan 14, 2006
- Location
- At home...
I had a plan to gift some carver hams to friends in time for Thanksgiving, but Sam's Club didn't have them in stock. Yesterday.... the meat case was loaded, like 75 or more. So I picked up 10 and will smoke them a few days before Christmas.
These are about 4# each and basically a ready-to-eat outside muscle, rear leg ham. These came in between $9 and $10. My standard drill is to score the fat side and season with cracked pepper. Then I smoke to 140° using a 250° pit temp. The second smoke sort of wakes up the flavor, but it's still mild. Just slightly smokier than a standard city ham.