This thread is intended for all things ham - bone-in, boneless, fresh, dry-cured, wet-cured, country, city, green, corned, and so forth.
I picked up a 20-pound trimmed, boneless, wet-cured, uncooked ham from a local butcher yesterday. I'm planning to smoke it for a family Christmas dinner on Sunday (anticipating about 40 guests). My current plan is to set it at 225-250 degrees and smoke until it reaches 160 degrees internal temp. I'm expecting it to take 12+ hours.
I'll throw some pineapple slices on top at the start of the cook and add a glaze consisting of apple juice, pineapple juice, orange juice, brown sugar and honey periodically during the last hour or so of the cook.
Amazingribs.com, which I usually find quite convincing, indicates that a wet-cured, uncooked ham only has to get to 145 internal temp to be safe as per USDA data shown here. However, I've seen other sites indicate that they preferred the taste/texture at a higher temp (165ish).
Anyone here have any experience with smoking (or cooking in other ways) an uncooked wet-cured ham? Anything I should do differently?
I picked up a 20-pound trimmed, boneless, wet-cured, uncooked ham from a local butcher yesterday. I'm planning to smoke it for a family Christmas dinner on Sunday (anticipating about 40 guests). My current plan is to set it at 225-250 degrees and smoke until it reaches 160 degrees internal temp. I'm expecting it to take 12+ hours.
I'll throw some pineapple slices on top at the start of the cook and add a glaze consisting of apple juice, pineapple juice, orange juice, brown sugar and honey periodically during the last hour or so of the cook.
Amazingribs.com, which I usually find quite convincing, indicates that a wet-cured, uncooked ham only has to get to 145 internal temp to be safe as per USDA data shown here. However, I've seen other sites indicate that they preferred the taste/texture at a higher temp (165ish).
Anyone here have any experience with smoking (or cooking in other ways) an uncooked wet-cured ham? Anything I should do differently?
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