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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!

Tom at Blue RaiiderBlue Raider
Member # 4497
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Hams may be fresh, cured, or cured-and-smoked. The usual color for cured ham is deep rose or pink; fresh ham (which is not cured) has the pale pink or beige color of a fresh pork roast; country hams and prosciutto (which are dry cured) range from pink to mahogany color

Dry Curing
In dry curing, the process used to make country hams and prosciutto, fresh meat is rubbed with a dry-cure mixture of salt and other ingredients. Dry curing produces a salty product. In 1992, FSIS approved a trichina treatment method that permits substituting up to half of the sodium chloride with potassium chloride to result in lower sodium levels. Since dry curing draws out moisture, it reduces ham weight by at least 18% -- usually 20 to 25%; this results in a more concentrated ham flavor.

Dry-cured hams may be aged from a few weeks to more than a year. Six months is the traditional process but may be shortened according to aging temperature.

These uncooked hams are safe stored at room temperature because they contain so little water, bacteria can't multiply in them. Country hams may not be injected with curing solutions or placed in curing solutions but they may be smoked.

They may use a product that lends itself to this method.

Not all things can stand extra smoke.

I'd say cook it and see how you like it.

Let us know.

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