Real questions-
I have been voluntold that I will be bringing ham to the extended family Thanksgiving gathering.
There will be about 40ish people there, but it's a fairly pot luck meal. So 40 people.... is probably 20 servings, although I don't mind left overs.
Deciding between curing a ham from scratch, or going with the double smoked method. Anybody done both? Or have tips for one or the other?
Tools at my disposal - PBC (PBC PBC PBC) , SnS Kettle, and sous vide do hickey.
I've cured bacon and pastrami, pretty well, so curing isn't an issue.
Just looking for tips on which way to go, maybe what kind of ham to buy, where to buy it in Houston, and what you wish you'd known before you smoked your first ham.
Thanksgiving lunch is served promptly at noon, but the bar opens at 11. I'll also have to decide whether to smoke it the evening before, or get up super early, and have it off the smoker, ready to roll, that day.
Appreciate the help.
B
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