Help! Trying to smoke an already-cured country ham

Discussion in 'Pork' started by smokingnovice, Dec 21, 2011.

  1. I bought an 18+-pound Burgers' Smokehouse Brown Sugar-Cured Country Ham with the goal of putting it on our smoker for Christmas dinner. It's now four days before Christmas and, as I'm checking the original recipe I was thinking about, I'm worried that I won't be able to smoke this.

    Can anyone tell me if I can, in fact, smoke a country ham? Maybe if I soak it in cold water for 3-4 days it'll be OK? Or does it *require* either slicing and pan frying or boiling?

    Thanks so much for any help that can be provided.
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

  3. Thanks, Craig. I saw this post and read through it, but wasn't sure if it applied since that was a salt-cured (rather than brown sugar-cured) ham. But, based on your referral back to this, I should be safe soaking for a few days then putting it in the smoker?
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Never done it but it seems like the way to do it...

      Good luck!!

  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Don't forget to take some photo's!
  6. Boy, do I have some butterflies about doing this! I'll definitely take photos and will post them. Good think we're having *close* friends and family over who will forgive anything that goes awry ... I'll up the quantity of scalloped potatoes, just to be safe. [​IMG]
  7. gippy42

    gippy42 Newbie

    I am getting ready start my first country ham as well. I'll following along,  Here goes! 
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Now looking at the link that Craig posted it looks awesome and you should really go for it and I believe that it will turn out fabulous and quite tasty to. So grab that bull by the horns and brine , smoke and serve this thing. Then mail me some.
    Last edited: Dec 21, 2011
  9. Yahoo! OK, I'm officially stoked (pardon the pun) to try this method with this ham. I'll definitely take pictures and post them, and if it comes out tasty enough ... I must just mail you some after all! Thanks for the support!
  10. sprky

    sprky Master of the Pit OTBS Member

    so whats the outcome the linked post is a work in progress as well

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