I'd like to smoke a ham, but don't have the time/patience to try and cure it myself. How easy/common is it to find a cured, but uncooked ham?

The markets typically carry cured,partially cooked hams.

Are you wanting a cured/brined ,uncooked ham- to cold smoke for several days?

I wanted it so I could try that Holiday Ham recipie that Smokin Okie put out there but it calls for a cured, but uncooked ham.

I'm interested as well. I would like to try this if it's hot smoked? thx

Where was the post?

Maybe I can figure it out,as Smokin' may be on the road to PC.

Yup, busy day then headed to Ponca for the class this afternoon. Maybe I can learn something about how to compete so I can beat those other Okie's.

Well, do a search, type in "ham" and put "5" in for the member # and that way you'll find Ham posts that I've responded to.

Quick look found one, but not a lot of details:

Easter Holiday Ham

Did one for Christmas that brined for 4 hours to get a little extra moisture and it worked great.

If you are looking for a cured country style ham
give these people as call;

Penns Country Hams
Mannsville KY.
270-465-5065

I have ordered from these folks, about two hams a year and have been happy with their products.

I also have no finicial interest in this company.

Wrenchead

There is a new Holiday Ham recipe referenced off the Home page of Cookshack.
Holiday Recipes..Bruce Johnson's Pit smoked Ham mentions cured but uncooked in the instructions...

Smokin',I did your number search yesterday,but didn't identify a cured only ham.

I'm thinking that those Petit Jean hams are hot smoked to doneness?

The typical brined /pumped ham is cooked to about 150� internal by the producer,as the combo method of bug killin'.

Sorry, the one I was referring to was the one lnked from the front page, but I mistakenly gave Smokin Okie credit when it was Donna's husband Bruce that the recipie came from.

Here is the link:

web page

You can email Donna,but I'd bet it is the hams that I describe.

The standard curing process for grocery store hams is to pump with brine and bring up to 150� internal to kill bugs.

They then chill and cryovac.

You are still required to cook them,before eating.

Seems to me they like you to bring them up to about 148� internal.

At least that is how we do them,and we do several a year.

Hope this helps a little.