I have a Swedish Ham that I am getting ready to smoke.
A Swedish ham is a fresh ham that has been cured, but not smoked.
Should I put a rub on, or just allow the smoke to do all the flavoring?
Original Post
Replies sorted oldest to newest
Howdy,gatorjim.
You could use a lower salt rub to help your bark,or you could put your glaze of choice on in the last 30-60 mins.
Hope this helps.
You could use a lower salt rub to help your bark,or you could put your glaze of choice on in the last 30-60 mins.
Hope this helps.
Tom, if I opt for glaze, should I take it out of the Cookshack, and put in the oven, or just leave the ham in the Cookshack?
Just leave it in the CS.
I assume you will do some kind of a sweet/tart glaze and it doesn't need high heat to carmelize.
You can score the ham well when you start and spoon or brush on a heavy coating,if you like.
If you stay cooking down around 225� you can thicken up the glaze all you like and not have to worry about overcooking the ham.
Let us know how you did.
I assume you will do some kind of a sweet/tart glaze and it doesn't need high heat to carmelize.
You can score the ham well when you start and spoon or brush on a heavy coating,if you like.
If you stay cooking down around 225� you can thicken up the glaze all you like and not have to worry about overcooking the ham.
Let us know how you did.