bajaunderground
Lieutenant
- Joined
- Apr 18, 2008
- Messages
- 1,401
Re: Need help cooking a smoked ham
This can be true, but according to Smithfields' website, they sell an uncooked country bone-in ham that's not cooked!
There's a difference between, cured, cured-smoked, hot smoked (cooked) and cold smoked...more than likely, it's a lightly cured and cold smoked ham; therefore needing cooked. Hot smoked get's the temp of the meat from 40˚-140˚ in under 4 hours, curing (dry and/or cold requires salt and a humidity controlled atmosphere)...His is an aged country bone-in smoked ham so it's got some cure and age, but not to the point of a fully cured ham requiring no cooking. The smoke is added as a cold (100˚ or lower) to add flavor, but no cooking. Country hams are different than salt cured hams. They must also be soaked for extended periods of time prior to cooking as well!
diabetic ? skip the sugar.
A smoked ham is already cooked, but to make it more tender.
Remove the outer layer with a sharp knife, rub the ham with a good deli mustard, sprinkle lightly with cloves, place it in a covered roasting pan with 1/2 inch of water and cook at 285 degrees, 15 minutes per pound.
This can be true, but according to Smithfields' website, they sell an uncooked country bone-in ham that's not cooked!
There's a difference between, cured, cured-smoked, hot smoked (cooked) and cold smoked...more than likely, it's a lightly cured and cold smoked ham; therefore needing cooked. Hot smoked get's the temp of the meat from 40˚-140˚ in under 4 hours, curing (dry and/or cold requires salt and a humidity controlled atmosphere)...His is an aged country bone-in smoked ham so it's got some cure and age, but not to the point of a fully cured ham requiring no cooking. The smoke is added as a cold (100˚ or lower) to add flavor, but no cooking. Country hams are different than salt cured hams. They must also be soaked for extended periods of time prior to cooking as well!