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Ham

 
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Rob129



Joined: 04 Feb 2007
Posts: 18

PostPosted: Mon Feb 25 08 4:28 pm    Post subject: Ham Reply with quote

I picked up a whole ham from the market, uncooked and uncured. What is the best way to smoke it? Brine? Trim the fat off or leave it? I have an awesome rub that I use on butts...to rub or not?
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Mon Feb 25 08 10:05 pm    Post subject: Reply with quote

The Question is what do you want it to end up taste and texture wise?

If you want it to be like pulled pork do nothing to it first, but slather it and rub it and put it in the pit to smoke at 225 - 250 F for 20 - 24 hours until the internal temperature reaches 195 - 205 F.

If you want it to be a slightly more Ham like taste and texture to the meat then brine it and inject it with the brine down as close to the bone as possible for 3 - 4 days before putting it in the pit with a honey mustard slather (and a rub if you want).

If you want a real Ham then you need to look to brining it for 8 - 10 days, (with or without injecting it), but make the brine with some Tender Quick or #1 Cure, as the Nitrite / Nitrate mix fixes the pink in the meat, (rinse it to reduce the salt content, 2 to 4 hours in moving water), air dry it till a pelicle (salt crust) forms, then honey mustard slather and put it in the pit.
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Rob129



Joined: 04 Feb 2007
Posts: 18

PostPosted: Tue Feb 26 08 2:32 am    Post subject: Reply with quote

Thanks! I would removed the skin and any fat correct? I am going after the full on ham effect.
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SoEzzy
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PostPosted: Tue Feb 26 08 2:48 am    Post subject: Reply with quote

I like to take off all the skin except for about 3 inches around the shank end, this just helps hold it together during the cure and the cook.

I trim the fat pretty much all off.
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Rob129



Joined: 04 Feb 2007
Posts: 18

PostPosted: Wed Feb 27 08 6:33 am    Post subject: Reply with quote

Excellent! Thanks....
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