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Smoked Ham help
edited November -1
I would like to try and smoked a ham for Christmas and I have not attempted this before. Should I be purchasing a fresh ham or a pre-cooked one? [p]Any advise would be appreciated.[p]
GJ,[p]Someone with more help will chime in here soon. I have never done a ham, but I recall many saying that even the cooked ham says to reheat it. That would be a good time to add a little wood to add some smokey taste as you warm it up. Smoking a whole fresh ham would be a long process. Good luck with it.[p]Tim
I would recommend getting a precooked western-style ham and then reheating and glazing it in the egg. Bone in or out is a question of convenience and cost. Smoking a fresh ham ends up with a product that is more like smoked pork chops than ham, even after a week of brining. It is quite good, but it doesn't make you think HAM when it hits your mouth. Buying a precured and uncooked ham is an option I intend to try next year. I haven't tried it, but I suspect it will work well.[p] Smoke and Spice by the Jamisons has a nice recipe for this.
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