To slice yourself place face down and cut slices with a chef knife. I prefer to purchase a pre-smoked ham and add my own creative glaze and my famous homemade ham rub, which I am sharing below. Most people cannot taste a major difference between pre-smoked ham and fresh ham if they are both smoked and served with a homemade sauce. Pre-smoked ham will require less time in the smoker, while a raw ham will require a longer cook time (raw needs to be cooked to 155 degrees, while our presmoked ham only needs to come to 140 degrees f). Second, consider the type of ham you’re using. Regardless, it’s good to know that any leftover ham can easily be frozen in slices or chopped up for omelets, chef salads, and sandwiches. However, if you’re cooking for a smaller group, a half ham or a boneless ham may be a better option. I feel that most meat experts agree that bone-in meat tastes meatier and has more wow factor. If you’re feeding a large group, a larger bone-in ham may be the way to go. When it comes to selecting the right ham for smoking, there are a few things to keep in mind.įirst, consider the size of your ham. ![]() It tends to be smaller and easier to carve than bone-in hams, though in my experience they can dry out quickly if not watched closely. Boneless Ham: As the name suggests, this type of ham does not include the bone. ![]()
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