Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Curing and smoking ham

For those who have cured and smoked their own hams, have you soaked it in water for 24 hours after the cure? I know Ruhlman doesn't recommend it with ham, but I've seen others who do. If you followed Ruhlman, was it salty? I have a half in cure right now, though it won't be ready for smoke until Monday or Tuesday. 

Also, has anyone smoked without the glaze that Ruhlman recommends? I know some folks do it with precooked. Just wondering if anyone has fixed a home-cured ham both ways and which was better. 
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Owner of a large and a beloved mini in Philadelphia

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