Lunch Meat

ChuckO

TVWBB Olympian
Chuck, was the ham raw or partially cooked when you bought it?
The Ham was cured and fully cooked when I bought it. I smoked it to an internal temp of 150. Next time/year, I think I'll only smoke it to an internal temp of 135, maybe 140. It could have been a little more moist
 

Brad Olson

TVWBB All-Star
The Ham was cured and fully cooked when I bought it. I smoked it to an internal temp of 150. Next time/year, I think I'll only smoke it to an internal temp of 135, maybe 140. It could have been a little more moist
I believe there's an older America's Test Kitchen episode where they determined that 120 is all that's needed for a fully cooked ham. Maybe it could be an exercise in almost-cold smoking?
 

Clint

TVWBB Olympian
Smoked ham is such a treat to pull out of the freezer after a month or few...... Ham sandwiches for days! Ham & swiss or cheddar........... cold, hot, always good.
 

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