Smoking and cooking a whole ham at different times

flyonline · Post by **flyonline** » Wed May 27, 2015 5:22 pm

I've got a leg of ham that's nearly finished curing in the fridge at the moment, but my time is limited at the moment (9 week old daughter and a long list of jobs

) so I was hoping I would be able to cold smoke it one day, then cook it the next or even possibly the second day after.

Any issues doing it this way? Double smoking worth it? What times would I be looking at to fully smoke a ~2.5kg ham? Have a new UFO to break in, so no issues running for a long period of time.

Ta muchly

Steve

Muppet · Post by **Muppet** » Wed May 27, 2015 5:30 pm

Gday mate, I'm quite new to doing Hams but yes you can definitely do that, keeping the temp low on the cold smoke is pretty important though. As rough estimate my last 2.5kg legs took around 6-7hrs at 200f on the hot smoke.

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flyonline · Post by **flyonline** » Wed May 27, 2015 5:53 pm

Muppet wrote:Gday mate, I'm quite new to doing Hams but yes you can definitely do that, keeping the temp low on the cold smoke is pretty important though. As rough estimate my last 2.5kg legs took around 6-7hrs at 200f on the hot smoke.

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No probs on the low temp, maxed out at 14 today and likely to be similar over the w/e. How about cold smoke times?

Muppet · Post by **Muppet** » Wed May 27, 2015 6:01 pm

Your better off looking at threads from more experienced members than me, theres a few good ones from A while back, In The charcuterie section

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urbangriller · Post by **urbangriller** » Thu May 28, 2015 7:13 pm

Smoke for as long as you like.

But first time I'd probably go two hours. when that ham is all gone you'll have a better idea how you like it and you might go more (or Less) the second time (there will be a second time!).

Cheers
Chris

flyonline · Post by **flyonline** » Fri May 29, 2015 5:05 pm

urbangriller wrote:Smoke for as long as you like.

But first time I'd probably go two hours. when that ham is all gone you'll have a better idea how you like it and you might go more (or Less) the second time (there will be a second time!).

Cheers
Chris

Thanks Chris, it's running now. I'm with you on the second, third, fourth time around, it certainly has ended up like that with the bacon

Now just gotta balls up and do a full prosciutto/jamon serrano

flyonline · Post by **flyonline** » Sun May 31, 2015 3:20 pm

So, cold smoked close to four hours then cooked in the weber @ 100c for about 5.5hrs to get to 65c internal. Pulled off, cooled then sliced

Very nice, though there is a definite smoke ring from the hot cook with some more hickory. A touch salty, but I deliberately went at the higher end knowing that it would probably be too much but figured I'd rather be safe than sorry first time round.

Move over bacon, eggs have a new best friend!!

Narmnaleg · Post by **Narmnaleg** » Sun May 31, 2015 3:32 pm

That looks great fly!

urbangriller · Post by **urbangriller** » Sun May 31, 2015 6:58 pm

Hmmmm, I could go a Ham sanga!

Chris

flyonline · Post by **flyonline** » Sun May 31, 2015 7:54 pm

urbangriller wrote:Hmmmm, I could go a Ham sanga!

Chris

Already have, plus ham and homegrown eggs this morning

Narmnaleg wrote:That looks great fly!

Thanks, I've already volunteered to make a big leg for the family this chrissy

Gumb · Post by **Gumb** » Sun May 31, 2015 9:39 pm

I'm thin,isn't id better do this too. Very nice work fly.

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