Ham questions

[Dave/G]

I have virtually no ham smoking experience. My son wanted one for Tuesday, so this morning I purchased about an 8 lb ready to cook shank portion at BJ's. Yesterday, I did my homework by reading Chris A's ham topics, buying, prepping and cooking. I searched the forums as well for more info. The piece of ham had a rind on it and some fat above that, but not much. I started to fiddle with the rind and fat, but found both layers to be thin, with meat right underneath, so I left them alone. I got the smoker up to ~325 and put the ham on with what I thought was the fat side up as per the cooking directions on the label. The label said to cook at 350, which is where I'm at now. My questions are: (better late than never)
1) How to you lay the ham on the cooking grate, flat side down on the grate or on its side?
2) In a pan or directly on the grate?
3) Is the thin rind edible? No good, or the best part of the ham? (I figure its got to be one or the other since I have no idea)What say you ham mavens?

 

[George Curtis]

i score the skin. i put the flat/cut side down and put it on the grate, no pan.

 

[Larry Wolfe]

Dave HERE's how I like to cook my 'ready cook' hams.

 

[Dan H.]

hey dave. Im cooking one right now for mothers day, weird eh? anyway I NEVER know what Im doing but Im using apple wood and just by chance pretty much what larry's link says (what Larry did) except Im holding at around 300 degrees. stupid wsm isn't getting any higher today I guess, not sure why. It could be a disaster, or it might be good, we'll see

.

 

[Dave/G]

Larry,
Do you soak your hams to lessen the saltiness? The one I did today came out ok, but I wish it wasn't so salty. Is soaking an option? If so, for how low on the usual store bought ready to cook ham?

 

[Dave/G]

Originally posted by Dan H.:
hey dave. Im cooking one right now for mothers day, weird eh? QUOTE]
Yes, this world is just chock full of weirdness these days.

What kind is yours? You have done them before? Do you soak to lessen saltiness? Jus the facts, sir, just the facts.

 

[Dan H.]

mine was an el cheapo from safeway w/ the water and sodium and whatever added ready cook. It was a hit w/ everyone else but it will be better next time. I didn't soak it but would also be curious to know if anyone else does. I cooked it 3 or so hours w/ out a pan and another hour in a pan glazed and covered in foil. glazed again w/ foil off for another ten minutes at which point it was 150' intern. temp. I had a few people over so wanted to make sure it was nice and cooked, and I've found that the therm readings are up and down depending on where you stick it. I think the fat/bones etc. threw it off +/- 10 degrees or so, but overall was a good experience except the wsm wouldn't get that hot last night. As time passes, the more I use royal oak the more im not liking it very much to be honest w/ you guys. Theres a few brands around here that have it beat as far as heat/burn goes anyway. let me know how urs turns out Dave, maybe I can copy your steps next time cause you know I always am beyond help.

 

[Dave/G]

Dan,
If they are all as salty tasting as the one I did yesterday, I've smoked my last ham. Yesterday's was only my second by the way. I tell you I couldn't stop drinking. It was as if I'd swallowed ocean water. I had to toss the remainder in the garbage this morning. And it was a Smithfield ready to cook ham. Smithfield is a big name in ham as you know. The same type of ham that Larry Wolfe did upthread. Maybe, in my old age, my taste buds are getting super sensitive, but wow, was that ham salty. I understand hams are cured in salt, but lets get serious. Pass the Pepto please.

 

[Jon Merka]

i generally dont buy pork in most groceries as they just about all have that injection that enhances the flavour of the meat for pure nastiness. pork costs me a bit more as i get mine from a local grocery that can get the non-enhanced for crappy flavour meats. it costs a bit more but its worth it if you can find a butcher or store that can get it for you.

read the labels very carefully as the meat packers have taken to hiding the enhanced text. its a trend i truly wish would just die a horrid death.

 

[G Dechaine]

One way to avert the salt issue is to make your own ham. I did one at easter and it was great. Decent, not overpowering salt flavour, which allowed the smoke to shine through. Turned out great.

The Charcuterie book has a recipe. Basically you're wet curing it for a week or so, injecting near the bone. Then smoke until cooked all the way through.

Sadly, though, doing it this way is actually more expensive than buying a ready-made ham. But hey, I know what went in it.