Ham low & Slow?


 
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Tony Weisse

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I have a shank half ham (23% water) labelled as "ready to cook." I was thinking of cooking this low and slow.

Will this work, or will it just get dried out? Any advantages/disadvantages over the different cook temps?
 
Hello Tony.....over Thanksgiving I did a partially cooked ham along with a turkey at about the 325 range and they both came out EXCELLENT. Hope this helps!


Big Al
 
Tony since 23% of the hams weight is solution I'm not sure you can dry it out without burning it up. Since this is a raw ham the finish internal should be around 160 internal.
Jim
 
Thanks for the help. Because of time constraints, I ended up running the temp at 350. Used some oak and cherry for the smoke. The results were fantastic! What a great way to make an inexpensicve ham taste better than it should.
 
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