Fresh ham

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gotbags-10

Smoke Blower
Original poster
Aug 1, 2011
144
12
Indy
Going to try and smoke my first ham today. Never done one. It is cured already but not cooked. I was planning on using Jeff's rub and putting it on at 240 degrees. What temp should I take it to and does anyone thing I should wrap it at a certain point? Thanks nick
 
Going to try and smoke my first ham today. Never done one. It is cured already but not cooked. I was planning on using Jeff's rub and putting it on at 240 degrees. What temp should I take it to and does anyone thing I should wrap it at a certain point? Thanks nick
Does the label ingredients have "nitrites" listed ???   Just checking...     Dave
 
Got it from a butcher all he said was that it was cured but not smoked yet
 
It deff has that red color a ham normally has not the normal light pink that regular raw pork has. Just don't know if I should take this to 165 or up to 200 like a butt
 
Do you want to slice it or pull it? The temp for pork now is 145*. But for hams unusually go to 160*-165*. We like to slice ours.
 
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