Sugar cured country ham.

We love to cook and we love to hear what others are cooking. With pics of course!
Post Reply
User avatar
pr0wlunwoof
Expert
Expert
Posts: 370
Joined: March 13th, 2017, 12:54 pm

Sugar cured country ham.

Post by pr0wlunwoof » November 11th, 2018, 5:27 pm

Anyone got any tips or tricks for smoking a sugar cured ham.Image

Sent from my SM-G960U using Tapatalk




JKalchik
Expert
Expert
Posts: 284
Joined: March 29th, 2018, 10:07 am
Title: Member
BBQ Comp Team Name: Not competing yet...
Location: Minnesota

Re: Sugar cured country ham.

Post by JKalchik » November 11th, 2018, 6:08 pm

Uh..... unless I miss my guess, that ham is already cured. If that's the case, get the cure rinsed off, and just get it heated to serving temp. Personally, I'd be following the directions on the wrapper.


"Measure with micrometer, mark with chalk, cut with fireaxe." Ted M., USCG (ret)
"Smoked pork. It belongs in me." Giles L


User avatar
pr0wlunwoof
Expert
Expert
Posts: 370
Joined: March 13th, 2017, 12:54 pm

Re: Sugar cured country ham.

Post by pr0wlunwoof » November 11th, 2018, 7:20 pm

Yeah anyone can follow the directions. I'm cooking it in my gravity feed. Just seeing if anyone has any experience.

Sent from my SM-G960U using Tapatalk




Stewart
Expert
Expert
Posts: 536
Joined: February 2nd, 2016, 4:25 pm
Title: Member
BBQ Comp Team Name: Not competing yet...

Re: Sugar cured country ham.

Post by Stewart » November 11th, 2018, 7:33 pm

I cook em all the time. I coat them in mustard season them heavy and let them fly until I hit my internal temp.



User avatar
pr0wlunwoof
Expert
Expert
Posts: 370
Joined: March 13th, 2017, 12:54 pm

Re: Sugar cured country ham.

Post by pr0wlunwoof » November 11th, 2018, 7:56 pm

What temp

Sent from my SM-G960U using Tapatalk




User avatar
Dirtytires
Expert
Expert
Posts: 2278
Joined: November 24th, 2015, 12:36 am
Title: It ain't broke...yet
BBQ Comp Team Name: Dont compete...cook for events once in a while
Location: Phoenix, Az

Re: Sugar cured country ham.

Post by Dirtytires » November 11th, 2018, 11:23 pm

I have smoked them and mine have always turn out dry. They are already cooked unless you get a raw ham, which I understand is near impossible unless you knock down your own pig. I felt I wanted to smoke them as well but got tired of ruining really nice hams.

I’m much happier with a little water in an electric roaster.



JKalchik
Expert
Expert
Posts: 284
Joined: March 29th, 2018, 10:07 am
Title: Member
BBQ Comp Team Name: Not competing yet...
Location: Minnesota

Re: Sugar cured country ham.

Post by JKalchik » November 12th, 2018, 8:58 am

@DirtyTires: funny you should say that.... a [now former] co-worker used to raise semi-heritage pigs, and I bought 30 lbs of pork from him, including a fresh ham. I did a speed cure (about a week,) and smoked it for an office party a couple of years ago. One of the best hams I've ever eaten. Several other people remarked on it, including "I'm not going to be able to eat ham again without thinking of this!"

I'm not surprised that smoking a country ham resulted in it being dry. It's already lost a lot of water in the hanging & curing process, smoking is just going to make it worse.

Edit: a decent butcher shop should be able to get you a fresh ham. Might take a day or two, but those shouldn't be that hard to come by.


"Measure with micrometer, mark with chalk, cut with fireaxe." Ted M., USCG (ret)
"Smoked pork. It belongs in me." Giles L

User avatar
pr0wlunwoof
Expert
Expert
Posts: 370
Joined: March 13th, 2017, 12:54 pm

Re: Sugar cured country ham.

Post by pr0wlunwoof » November 12th, 2018, 10:34 am

I was looking at the rehydration process by soaking it in water for 48 hours and changing water every 6 hours. I'm gonna cook it at 325 to 350.

Sent from my SM-G960U using Tapatalk



User avatar
pr0wlunwoof
Expert
Expert
Posts: 370
Joined: March 13th, 2017, 12:54 pm

Re: Sugar cured country ham.

Post by pr0wlunwoof » November 12th, 2018, 12:20 pm

pr0wlunwoof wrote:
November 12th, 2018, 10:34 am
I was looking at the rehydration process by soaking it in water for 48 hours and changing water every 6 hours. I'm gonna cook it at 325 to 350.

Found this article: https://oureverydaylife.com/cook-countr ... 42339.html

Sent from my SM-G960U using Tapatalk



Stewart
Expert
Expert
Posts: 536
Joined: February 2nd, 2016, 4:25 pm
Title: Member
BBQ Comp Team Name: Not competing yet...

Re: Sugar cured country ham.

Post by Stewart » November 12th, 2018, 5:10 pm

pr0wlunwoof wrote:
November 11th, 2018, 7:56 pm
What temp

Sent from my SM-G960U using Tapatalk
225-250 for around 3-4 hrs until internal temps are hit.



User avatar
pr0wlunwoof
Expert
Expert
Posts: 370
Joined: March 13th, 2017, 12:54 pm

Re: Sugar cured country ham.

Post by pr0wlunwoof » November 19th, 2018, 10:15 pm

The ham rehydration has begun. ImageImageImageImageImage

Sent from my SM-G960U using Tapatalk




User avatar
pr0wlunwoof
Expert
Expert
Posts: 370
Joined: March 13th, 2017, 12:54 pm

Re: Sugar cured country ham.

Post by pr0wlunwoof » November 20th, 2018, 7:13 am

First water change.ImageImage

Sent from my SM-G960U using Tapatalk




User avatar
pr0wlunwoof
Expert
Expert
Posts: 370
Joined: March 13th, 2017, 12:54 pm

Re: Sugar cured country ham.

Post by pr0wlunwoof » November 22nd, 2018, 9:34 am

Getting ready to drown her in Dr. Pepper and begin the cooking.Image

Sent from my SM-G960U using Tapatalk




User avatar
Big T
Moderator
Moderator
Posts: 5628
Joined: September 1st, 2013, 2:40 pm
Title: Go Getter
BBQ Comp Team Name: Backyard Boys
Location: Lower Alabama

Re: Sugar cured country ham.

Post by Big T » November 22nd, 2018, 10:55 am

:beer:


Measure Twice.....Cut Three Times.

User avatar
pr0wlunwoof
Expert
Expert
Posts: 370
Joined: March 13th, 2017, 12:54 pm

Re: Sugar cured country ham.

Post by pr0wlunwoof » November 22nd, 2018, 4:55 pm

It is done.

Final result. Salty as heck, but good. Will probably never do it again.ImageImageImage

Sent from my SM-G960U using Tapatalk




User avatar
Dirtytires
Expert
Expert
Posts: 2278
Joined: November 24th, 2015, 12:36 am
Title: It ain't broke...yet
BBQ Comp Team Name: Dont compete...cook for events once in a while
Location: Phoenix, Az

Re: Sugar cured country ham.

Post by Dirtytires » November 22nd, 2018, 7:33 pm

Bummer but we definitely appreciate you sharing the adventure. I’m surprised the soaking didn't pull more of the salt out. How often did you change out the water?



User avatar
pr0wlunwoof
Expert
Expert
Posts: 370
Joined: March 13th, 2017, 12:54 pm

Re: Sugar cured country ham.

Post by pr0wlunwoof » November 22nd, 2018, 7:37 pm

Changed it twice a day for two days. I did keep it in the fridge the whole time. It will be great for seasoning food or with biscuits and gravy. I think it turned out as good as it could just not my slice of ham.

Sent from my SM-G960U using Tapatalk




User avatar
Dirtytires
Expert
Expert
Posts: 2278
Joined: November 24th, 2015, 12:36 am
Title: It ain't broke...yet
BBQ Comp Team Name: Dont compete...cook for events once in a while
Location: Phoenix, Az

Re: Sugar cured country ham.

Post by Dirtytires » November 22nd, 2018, 7:44 pm

That sound like what I would have done. Was thinking that if it was not often enough the water may have actually become a brine solution and made things worse. However....every 12 hours sounds about right to me.

I’m thinking scalped potatoes....



User avatar
pr0wlunwoof
Expert
Expert
Posts: 370
Joined: March 13th, 2017, 12:54 pm

Re: Sugar cured country ham.

Post by pr0wlunwoof » November 23rd, 2018, 8:43 am

A day afterwards and I'm glad I did it. It was allot of work, but I got to do an age old process and experience something no one I know has. Furthering my culinary knowledge and learning more while having fun is always the goal. The next ham will be a fresh ham as I have now cooked a city ham and a country ham.

Sent from my Nexus 9 using Tapatalk




User avatar
The Czar
Founder
Founder
Posts: 8334
Joined: May 22nd, 2011, 9:30 am
Title: Spam Hammerer
BBQ Comp Team Name: Team SmokerBuilder- Competition BBQ Team
I'm Certifiable
Location: Missouri

Re: Sugar cured country ham.

Post by The Czar » November 24th, 2018, 5:50 pm

Too salty is a myth with ham...


Sent from my iPhone using Tapatalk Pro


If you can't fix it by sheer force or cursing......then it can't be fixed.....


AKA= The Czar

Post Reply

Return to “FOOD!”