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I work with a farmer where I get all my beef from and now I bought my first whole hog from him, the meat packing plant usually labels there meat differently than the stores so I was a little confused on how to cook it. This morning I took out a ham that the wrapper said "smoked cured ham roast". What is the best way to cook it using my SM050?
Should I glaze it?
I also read one posting where they took the skin off and another where they used mustard and brown surgar, would this work?
I tried to go through the archives this morning and did get some ideas, but if anybody has any more suggestions feel free to chime in.
Excuse any ignorance on my part, I had surgery on my hand this morning and I'm on some wicked drugs!


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That description sounds like a "ham" as it is normally thought of. The curing changes it from a pork taste to a "ham" taste. It apparently already has had some smoking. If you can't tell if it is fully cooked and can't check with the farmer I would assume it isn't. There are lots of pork/ham Q/A.Or search.
In a nutshell, 'curing' means to preserve raw meat so it doesn't spoil. There are both wet and dry curing methods. Wet curing usually involves nitrates, while dry curing usually is done via smoking or a combo of sugar and salt. Here in the South, the Smithfield, VA hams are cured with salt, pepper, smoked and hung to dry. A 50 LB ham can be reduced to 35 LB because there is little water left in the meat.

Bud....Your ham is smoke curded, but not cooked. From my experience , here are some suggestionms:

1. Remove the skin and any excess fat.
2. Score the meat slightly in a criss/cross pattern.
3. Coat with mustard, brown sugar and any other spices you like.
4. Optional: Insert whole cloves instead of the brown sugar.
5. Wrap in foil, smoke/cook till intenal temp of 130 F. Unwrap and smoke until tender in thickest part of meat.
6. Save the bone for soup stock.

Hope this helps.

To answer your questions Bud
Thanks guys, The farmer I work with said that all he does is put in a roasting pan and cooks it to about 150, being the first time getting meat from that packer plant, I thought I would throw the question out there.
Some more info on the ham, I took a look at the box it came in and it did say the product contained nitrates.

Thanks again, I will try NCGuy68's method and if I don't screw it up, I will take pictures and give you guys an update.


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