Sugar cured country ham.

[pr0wlunwoof]

Anyone got any tips or tricks for smoking a sugar cured ham.

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[JKalchik]

Uh..... unless I miss my guess, that ham is already cured. If that's the case, get the cure rinsed off, and just get it heated to serving temp. Personally, I'd be following the directions on the wrapper.

[towtruck]

[pr0wlunwoof]

Yeah anyone can follow the directions. I'm cooking it in my gravity feed. Just seeing if anyone has any experience.

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[Stewart]

I cook em all the time. I coat them in mustard season them heavy and let them fly until I hit my internal temp.

[pr0wlunwoof]

What temp

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[Dirtytires]

I have smoked them and mine have always turn out dry. They are already cooked unless you get a raw ham, which I understand is near impossible unless you knock down your own pig. I felt I wanted to smoke them as well but got tired of ruining really nice hams.

I’m much happier with a little water in an electric roaster.

[JKalchik]

@DirtyTires: funny you should say that.... a [now former] co-worker used to raise semi-heritage pigs, and I bought 30 lbs of pork from him, including a fresh ham. I did a speed cure (about a week,) and smoked it for an office party a couple of years ago. One of the best hams I've ever eaten. Several other people remarked on it, including "I'm not going to be able to eat ham again without thinking of this!"

I'm not surprised that smoking a country ham resulted in it being dry. It's already lost a lot of water in the hanging & curing process, smoking is just going to make it worse.

Edit: a decent butcher shop should be able to get you a fresh ham. Might take a day or two, but those shouldn't be that hard to come by.

[pr0wlunwoof]

I was looking at the rehydration process by soaking it in water for 48 hours and changing water every 6 hours. I'm gonna cook it at 325 to 350.

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[pr0wlunwoof]

I was looking at the rehydration process by soaking it in water for 48 hours and changing water every 6 hours. I'm gonna cook it at 325 to 350.

Found this article: https://oureverydaylife.com/cook-countr ... 42339.html

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[Stewart]

What temp

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225-250 for around 3-4 hrs until internal temps are hit.

[pr0wlunwoof]

The ham rehydration has begun.

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[pr0wlunwoof]

First water change.

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[pr0wlunwoof]

Getting ready to drown her in Dr. Pepper and begin the cooking.

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[Big T]

[pr0wlunwoof]

It is done.

Final result. Salty as heck, but good. Will probably never do it again.

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[Dirtytires]

Bummer but we definitely appreciate you sharing the adventure. I’m surprised the soaking didn't pull more of the salt out. How often did you change out the water?

[pr0wlunwoof]

Changed it twice a day for two days. I did keep it in the fridge the whole time. It will be great for seasoning food or with biscuits and gravy. I think it turned out as good as it could just not my slice of ham.

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[Dirtytires]

That sound like what I would have done. Was thinking that if it was not often enough the water may have actually become a brine solution and made things worse. However....every 12 hours sounds about right to me.

I’m thinking scalped potatoes....

[pr0wlunwoof]

A day afterwards and I'm glad I did it. It was allot of work, but I got to do an age old process and experience something no one I know has. Furthering my culinary knowledge and learning more while having fun is always the goal. The next ham will be a fresh ham as I have now cooked a city ham and a country ham.

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[The Czar]

Too salty is a myth with ham...


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