- May 2, 2014
- 13
- 10
I have just finished wet-curing a 16.5lb fresh ham which is now covered with water and resting in the fridge for 24 hrs to remove excess salt.
I need some help for the next step/s. What I want to end-up with is a finished ham to be eaten cold. The model I am trying for is what I remember form my English childhood: A large bone-in ham with pink flesh and white fat covered with yellowish breadcrumbs.
Most of my research here and elsewhere on the net talks about cooking it in oven and putting on pineapple and glazes for serving hot. I do not want that hot dinner ham look and taste.
Do I boil it, smoke it, or both? How long for either and at what temperatures? One site I read, but didn't save, talked about smoking then boiling the ham (or perhaps the reverse). Can anyone help me out here? Any British people on this forum?
Many thanks.
I need some help for the next step/s. What I want to end-up with is a finished ham to be eaten cold. The model I am trying for is what I remember form my English childhood: A large bone-in ham with pink flesh and white fat covered with yellowish breadcrumbs.
Most of my research here and elsewhere on the net talks about cooking it in oven and putting on pineapple and glazes for serving hot. I do not want that hot dinner ham look and taste.
Do I boil it, smoke it, or both? How long for either and at what temperatures? One site I read, but didn't save, talked about smoking then boiling the ham (or perhaps the reverse). Can anyone help me out here? Any British people on this forum?
Many thanks.
