Is the smoked ham cooked?
Smoked ham comes from the whole thigh of the pig. It can be cooked or raw.
When to smoke a ham?
The hams are prepared as soon as they are received:
Maturation of the salted hams for another month in a cold room. Smoking of matured hams for about 2 weeks. Drying of smoked hams for 5 to 6 months in dryers.
How to salt a smoked ham?
The traditional method for salting hams consists of rubbing the ham with coarse salt then leaving it for a certain number of days per kilo in the salt (about 1.5 days per kilo, or about fifteen days for a 10-kilo leg) .
How do I know if the ham is cooked?
Check that the ham is cooked by inserting a knife and checking to see if the meat is tender. If it still has a “rubbery” feel, bake it for another 15 minutes and test again. By far the most important step!
Can a pregnant woman eat ham?
Let’s be clear: there is no problem eating cooked cold meats, such as ham, during pregnancy! The same goes for all deli meats that are cooked or roasted. Roasted meatloaf, ham on the bone, among others. Eating smoked bacon during pregnancy is not a problem either.
How to smoke a ham?
Lay the ham with the fat side up. Carefully close the lid and let it smoke for two hours, at a relatively low temperature. After two hours, increase the temperature to 165 degrees. Let the ham cook, checking its temperature with a meat thermometer.
When to smoke cold?
A distinction is made between cold smoking, which must be done at a temperature between 20 and 40°, and hot smoking, where the temperature is generally between 60 and 85°. Above 40° the fat melts, so the texture of the flesh changes.
How to smoke a cooked ham?
Place the ham hanging or flat on a large rack and reline well with sawdust. Cook for 3 hours in your smoker. Remember to add sawdust regularly so that you don’t run out of it in the smoker. The good smoked taste enhances the flavor of your ham.
What salt to salt a ham?
salt: you need coarse salt. Ideally coarse gray Guérande salt or curing salt (on sale in packs of 5 or 10Kg). But any coarse salt will work. The salt can be kept from one year to the next by drying it in the summer.
How to salt a Bayonne ham?
Salting: in the cold winter
The whole fresh hams are rubbed, one by one, with salt from Salies-de-Béarn. They are then covered with a thick layer of salt and placed in the cold in the salting tub.
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