Cured hams

Discussion in 'Pork' started by murraygw, Apr 16, 2010.

  1. murraygw

    murraygw Fire Starter

    I had my first pig butchered and I had a couple of hams cured I believe they are just salt cured. What I want to know is would it be ok to still smoke them? Or would it be too salty?
  2. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    People around here double smoke hams all the time. great stuff. I use a basic pork rub on the outside, and smoke at 230 to 240 until the ham is 145 internal. When the ham is at 130 I start putting on a glaze of Honey, Pineapple juice, and ground cloves. 3 or 4 applications is enough. This is also assuming that the ham was not only cured but was cooked as well before you got it.
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    If I were you I would find out how they were cured, with just salt or with nitrates. Salt brining is not cured.
  4. murraygw

    murraygw Fire Starter

    I called Keeters meat co and he told me it had a maple sugar cure with nitrates.
  5. Heat throuroghlyto 140*-145* ~~~ Lightly smoke...Lightly. Cool and slice!


Share This Page