Cured Ham

[UncleSpike]

I recently bought a half a pig from a local farm. I received some bone in hams. They are cured, not smoked. How should I cook them? They weigh about 11 lbs each. I have a small offset charcoal smoker...
Just wondering about target temperatures and estimated time to cook?

[texastweeter]

Wet cure, or dry?

[UncleSpike]

Wet cure.

[Donw]

If you are going to serve it right away I would hit an internal of 145 degrees, but if you want to hold it in the fridge for several weeks then I would go to 165 degrees. Cook at a higher temperature, around 325, and depending on the size expect about 5-6 hours to hit those temps.

Some might say do it at a lower cooking temperature 225-250 but then you will extend the cook and risk some dryness.

[UncleSpike]

Sounds good. It’s cold and windy here, so I doubt I’ll be able to maintain 325. I might wrap it part way through to keep some moisture...

[Jerod Broussard]

If you can't hit at least 300, trust me, you'll be wrapping just to get it done.

[Huskee]

Welcome! This may help: https://amazingribs.com/tested-recip...lds-great-hams

[UncleSpike]

Here goes...

[UncleSpike]

Turned out just fine. Brought it up to 150 over 6 hours. Might have been a little dry, but not bad. Might inject the next one..?

[Donw]

Good looking ham.

[HawkerXP]

Looks good to me! Congrats!!

[klflowers]

That looks pretty good from here

[mountainsmoker]

Looks good to me temp seems good. I wet brine and inject along the bones to prevent bone illness. lt is very good if I do say so my self.LOLLOL