Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Curing ham

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Curing ham

    I've cured bacon a number of times, and now I want to do a ham. The butcher cut a 8.8 lb ham for me which was about 8 lb after removing skin and fat - the upper section. I want to use the AR recipe "How to make a cured smoked ham from scratch", but am a bit confused. The header on the actual recipe says to cure 7 days (for a 20 lb ham) but the curing calculator says 19 days for my 5" thick ham (tube/cone). This piece is rather rectangular with the other dimension about 6.5 inches. The recipe header also says a cook time of 12 hours, but the "cook" paragraph in the recipe says "up to 5 hours. Rule of thumb is 30 minutes per inch" - which would give me around 2.5 hours.
    Could someone help me clarify these points?

    Thank you.

    #2
    Always use the calculator to determine curing times. That is the gold standard. You want to put in the thickest part of the ham as the measurement. Use tube/cone for the setting.

    Additionally, always cook by temp and never time. The times listed are just guidelines. Cook the ham until it is at 140 F internal at the thickest point. If you are gonna wait a week or more to eat it all, take it up too 165 F.

    Comment


    • bmader
      bmader commented
      Editing a comment
      Thank you for your answer. I appreciate it.
      Brian

    #3
    Never used the recipe here to make my hams, but I will agree with Spinaker about cooking to temp, not time.

    Comment

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    500
    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    {"count":0,"link":"/forum/announcements/","debug":""}
    Yes

    Spotlight

    These are not paid ads, they are a curated selection of products we love.

    All of the products below have been tested and are highly recommended. Click here to read more about our review process.

    Use Our Links To Help Keep Us Alive

    Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


    A Propane Smoker That Performs Under Pressure

    The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.


    Bring The Heat With Broil King Signet’s Dual Tube Burners

    3 burner gas grill

    The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.


    The Cool Kettle With The Hinged Hood We Always Wanted


    It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make their 22″ Pro Cart a great alternative! Click here for more about what makes this grill special.


    Our Favorite Backyard Smoker

    The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.