This won't be anything like the hams you get at the store, but it will be a delicious treat! In general, it is needed 15-20 minutes per 1 pound of meat. So hope you are on a dew-bedecked Virginia hillside when you take the shot. Celebrate the end of the year and better times ahead with one of these 10 low carb desserts. Cured Ham. Sorry my dear friend. Here, the liquid penetrates the meat and keeps it moist. Cookies? If you’re using a pellet smoker or don’t have a temp. A smoked, uncooked ham is cured with a smoking process, which also imbues the meat with a rich, smoky flavor. However, if it is not processed, it is still referred fresh ham. Step 2 Soak half of your wood chunks in cold water for at least an hour to assure they will smoke and not burn. The whole ham would cost a small fortune though. A 12-pound ham will take about 18 to 20 minutes per pound to bake, or roughly three and one-half to four hours. It is a term used for the cut of meat which consists all or the part of the hindquarters of the pig. Instead of being rubbed with salt and sodium nitrite, they are submerged in a curing brine for about a week. From peppermint to pecan pie to chocolate to eggnog, indulge in all your favorite Christmas flavors with these cheesecake recipes! My thinking on the uncooked and unsmoked is cook it at250-300 or so until is gets to temp and to maximize smoke flavor. Nice thread, Thanks to ShedFarm for the link and to Stike for the info. After the ham has been on the Traeger for an hour, brush it liberally with about half of the glaze. It should at least get you started: just be careful. Step 3 Make sure your smoker and racks are clean and ready to use. We toured a ham plant in Parma Italy and from what I learned there Parma ham is salt cured but not smoked, most better delis sell Parma ham. After reading Forum posts on smoking a Ham on a wood pellet smoker-grill I decided to practice to see the results for myself. This recipe calls for a fresh (or uncooked, uncured) ham. Didn't say anything about that did you? Cooking a 12-pound cured ham properly requires using a low temperature and roasting for the correct amount of time. The timing is perfect! Closing the lid will both keep the heat in and also allow the maximum amount of smoke to penetrate the ham. When it reaches 160 degrees F, the ham is done. Once done, you can already put the meat inside the oven. After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. Search. Once it is up to temperature and smoke is exiting the smoke chamber you know it is ready to … they are hard to find because most folks expect smoke of some sort. Smoking a fresh ham takes 30 minutes per pound of meat. which is fine, it just isn't close to the danger zone, or difficult to do. the"sea air" thing is what they tell to the american tourists who spend 300 bucks on the ham. Simmer for half the cooking time, then drain water and repeat. but it will COOK the ham. There are a wide variety of gingerbread sweets. Thanks Stike. it was going to spoil. It has been smoked and is uncooked. you won't find it in a supermarket, i can tell you. Stick a whole clove into each intersection of the scoring. I noticed that. Soak the ham slices before cooking in cold water for up to an hour. Start preheating your smoker to around 225 degrees Fahrenheit. A cured ham is one that has been treated with salt, nitrates and nitrites, either by injection with the solution or by immersion into the solution, called a wet cure, or by rubbing dry ingredients on the exterior of the ham, known as a dry cure. he said he went to parma, did you skip that part? Today I have a small, 2 lb ham I'd like to cook, but I've never actually cooked one like this before and would love some suggestions. This means that what you are going to get is a great pork roast with a ham-like flavor and texture. Although you can dry-cure your ham, most hams are wet-cured. This will affect the amount of supervision your ham will require during smoking. This is not including the time needed to brine or cure it. Dry-cured hams are safe to eat even when uncooked, and can be shaved thinly like prosciutto. ed egli avea del cul fatto trombetta -Dante, Thanks Stike. This might not sound like much, but most cuts of half ham weigh around 10 lbs, while whole hams can be up to 20 lbs in weight. salt... salt and time. he really is an ambassador of the canadian culture. Method 1: Smoking a Cured Ham. Basically, it’s a baked good filled with spices like ginger, cloves, nutmeg, and cinnamon. Just let the device smoke the meat until the internal temperature reaches 140 degrees Fahrenheit. http://eggheadforum.com/discussion/563602. Try this thread, back from 2008. I think that was totally uncalled for. Celtic wolf is a bit confused. I have found it is easiest to pour the juice into a spray bottle then just hit the ham with a few squirts. Close the smoker and set to cook until the ham reaches 150 degrees F. which took ours approx. The recommended smoking time for ham is about 5-7 hours at a smoking temperature of 220-230°F for a 12-15 lb cut. Smoke at 225 for 4-5 hours until it hits 160 degrees (baste every 2 hours as needed). Gawd you are pompous. Boiled: Put roast in a pan of cold water and bring to the boil. Like I said they are not easy to find. Meanwhile, the salt and sodium nitrite in the liquid brine cure the meat, halting harmful bacteria and turning the meat slightly pink. I have done the reheat on the cured and smoked ham and it came out great. i don't know f any readily available cured ham (pork leg), that hasn't been also smoked. All of our bone in hams are sold uncooked. a couple hundred years ago when you killed a pig, and you knew you sure as heck couldn't eat the thing in one day, you had to find a way to keep the rest. i could have sent that to him in a PM, you are right. Unfortunately I do not have the time to peruse these discussions as you do. You need to check the fresh ham every couple of hours and spray some apple juice or cider on it. If you want to get involved, click one of these buttons! If you can't prepare the ham right away you can store it for a short time in the refrigerator or for even longer in the freezer. Once it is cured or smoked, you might already think of it as the ham. It is really hard to estimate the time that is needed to smoke a 10-pound pre-cooked ham. 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