Cooking cured ham

AustinBobbyB · April 2009

I'm making Dave's Double Smoked Ham this weekend. I was wondering, for an 11lb cured smoked ham, with the grid at about 260 degrees, how fast do you all think it will cook? Is it about 20 min/lb? Is 260 too high?

Thanks for your help. This is a great forum. I can't count the number of tasty things I've made from reading the recipes here!

Hoss · April 2009

Keep it lo n slo. 250 or below.

Hoss · April 2009

If is a"TRUE" cured and smoked "country ham"You will need to boil instead.Make sure EXACTLY what it is.If it is a smoked pre cooked ham then cook it indirect lo n slo.

AustinBobbyB · April 2009

It's a smithfield partially cooked ham (shank portion). I have cooked one of these before, but I can't remember how long it took and this year, I have to time dinner since we have some folks leaving town right after, so I'm trying to narrow it down.

Hoss · April 2009

Good luck.Smithfield is good ham.I'm sure you'll do fine.

Cooking cured ham

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