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Author Topic: Ham  (Read 3632 times)

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Offline Randy

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  • Barbecue is BBQ anyway you spell it.
Ham
« on: May 05, 2004, 05:12:37 PM »
One of the best, easiest and above all best tasting hams you can make is a Smithfield smoked ham from WalMart or other stores.  Just run your temperature up to 325F on your smoker and follow the cooking times on the instructions.  Use Hickory and apple wood for a wonderful flavor.

Randy
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Offline Randy

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Re: Ham
« Reply #1 on: May 05, 2004, 06:26:42 PM »
I had planed on painting the new doors and panels today but the Ham called me.  I use aluminum foil to prevent drying.
Randy
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Offline Randy

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Re: Ham
« Reply #2 on: May 06, 2004, 10:10:15 AM »
The results were excellent.  We put it in the cooler last night so we can shave the rest for sandwiches.

Randy
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JameZ

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Re: Ham
« Reply #3 on: May 06, 2004, 05:42:53 PM »
Looks AWESOME!!!!!
Your makin' my mouth water!!! Haven't had Ham since Easter & man do I crave it NOW!!!  Thanks Randy :)

Keep on Smokin'

JameZ
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Offline Randy

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Re: Ham
« Reply #4 on: May 06, 2004, 08:15:23 PM »
Thanks JameZ, ribs are next weekend.

Randy
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Offline stokker

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Re: Ham
« Reply #5 on: June 02, 2004, 09:55:09 AM »
Randy
Just a quick question
I thought that hams are already cured, ie, smoked.
I tried to smoke a ham once with a rub and it turned out quite salty. I asked an expert(IMHO,mybrowhoisachef) what I did wrong and he said that I essentially had a twice cured meat.
Any thoughts???
Stokker
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Offline Randy

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  • Barbecue is BBQ anyway you spell it.
Re: Ham
« Reply #6 on: June 02, 2004, 10:04:54 AM »
Yes that would be correct.  A salt cured country ham would be way to salty to smoke.
Try a regular smoked ham from your grocery store but do not add any seasoning.  The smoke flavor you add while cooking will really make it tasty.
Try a Smithfield from WalMart.  Besure to tent it to keep it from drying out.
See the picture above.

Hope this helps.

Randy
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