Oops he got the wrong meat!

[killerque]

It has been awhile since I have posted anything. I have not had time to try much new in awhile.

A friend asked I would double smoke some store hams for him. Well he showed up with 6 fresh hams purchased from a meat wholesaler. There is no way I can cure and have them ready for him (4 days). So I will hold them for Christmas for him.

In y'all's opinion should I go ahead and cure/smoke them now and freeze or just freeze and cure in time for Christmas.
I have never cured one that has been frozen. These are fresh hams not enhanced. Never even been shrink wrapped.

 

[Brokenhandle]

If you have the time I would cure and smoke now then freeze. Not having to thaw a fresh ham to cure and smoke later would be better in my eyes.

Ryan

 

[SmokinEdge]

Agree with cure and smoke now, then freeze and let them warm it up or double smoke later.

 

[smokerjim]

Agree with the others,

 

[BigW.]

Here's a thread that may help:

HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...

I've been injecting hams to cure for some time... decided I needed a needle to get to all parts from one side... No flipping, no turning, here it its.... 5" , #14 gauge blunt/sharpened needle.. Found this picnic at w-m that has NOT been injected... The paper towel is sprayed with vinegar...

www.smokingmeatforums.com

 

[chopsaw]

I see hocks , shanks , and boned and rolled ham .

 

[killerque]

I

I see hocks , shanks , and boned and rolled ham .

I prefer curing hams intact. All muscle groups have different taste and texture. Not to mention presentation just looks better.

 

[HalfSmoked]

Cure then freeze.

Warren

 

[killerque]

I want to thank everybody for suggestions on this post. I followed Dave's directions from a previous post and all worked out. Last year ended hectic and this year ain't looking any better. I just wanted to say everything worked out and made 6 perfect hams. Thanks for all the responses.