- Dec 18, 2019
- 3
- 0
Gday all, i won a smoked ham the other day at the meat raffles. I am wondering if i can smoke it again at a low temp then refriderate but then cook it again the next day on the bbq. Has anyone got an answer for me please. Cheers.
Its a smoked/cured bone in leg hamWhat kinda ham? I go to a meat shoot where you can win a canned ham. Its already cooked. I make my own real hams from the hind leg of a pig. I basically smoke and cook them after curing. I have resmoked them to reheat them.
We need more info.
Im not worried about the ham being stringy and dry its just another smoke to add some more flavour, my biggest concern is making eveyone sick with a ham cooked 3 times.That depends on where you are and the lowest temp you can run your smoker. 35 to 45°F in the smoker, as long as you want. 45 to 140°F, 2 hours of smoke. Over 140, you can Smoke as long as you wish, but you are Cooking the Ham. This is fine if you are going to eat it that day. However, you want to heat after smoking, potentially cooking a Third Time? That I would not do. To much risk of ending up with a Stringy, Dry Ham. Not very tasty...JJ
Gday all, i won a smoked ham the other day at the meat raffles. I am wondering if i can smoke it again at a low temp then refriderate but then cook it again the next day on the bbq. Has anyone got an answer for me please. Cheers.
Im not worried about the ham being stringy and dry its just another smoke to add some more flavour, my biggest concern is making eveyone sick with a ham cooked 3 times.