Anybody do one of these? They are salt cured and uncooked. After reading the cooking instructions I'd be a little concerned about doing one in the smoker. Because of the salt cure they are dry by nature. Their cooking instructions call for it to be panned and covered in the oven with water in the pan. I'm just wondering if adding a water pan on the rack underneath the ham would be enough moisture in the smoker? I'd like to lay some smoke to it so I'd rather not pan it directly and let the smoke get to it. I'd hate to drop that kind of money and wind up with a dry ham.
Never have done a uncooked ham but would like to add it to the yeah I've done one of those list.
Never have done a uncooked ham but would like to add it to the yeah I've done one of those list.
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