smoking a salt cured country ham

Former Member

ok. i know that the smokinmullet and tom say cook it as directed. that is soak it for 2-3 days, changing the water and the boil it or bake it. but i was thinking it would be easier to cook it on the 008 instead. below is a comment from tom at the blue raider in shelbyville, tn. all ideas are more than welcome. thanks for all advice. jan

We serve twice smoked country hams at our restaurant. We soak them overnight, then smoke them at 225 until we reach an internal temp of 150, then let ham sit until internal temp reaches 160. Very, very good!

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Tom at Blue RaiiderBlue Raider
Member
Member # 4497

12/8/058:11 PM

Original Post

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