wheels wrote:OK, isn't here a saying that: we're two Countries separated by a common language! This recipe was developed for a UK style cooked ham. Not a US style ham. We don't BBQ or smoke-cook them, as many are in the US.
Over here, we cold smoke our hams, and then cook them. That said, if you wan't to hot-smoke it, then that's fine by me also! I think I'd add a little more salt for that, though.
Don't soak it. If it doesn't say to do so in the instructions then it isn't necessary.
We don't pull these recipes out of a hat - they ain't online if they don't work!
Phil
ComradeQ wrote:With any cured hams I do I always soak for a few hours, changing the water every hour or so. I think it is very important as some cures can result in a very salty product that is near impossible to remove after they are cooked. Some people even suggest placing some sliced raw potatoes in the water as it helps to absorb the salt.
Vindii wrote:
No knock on the recipe Phil. Just asking question so I don't ruin these nice pieces of meat. I asked about soaking because the way the recipe recommended to cook it is in water. If water tastes salty after a while to change it. To me that a version of soaking. If I don't cook it in water that could be important.
Honestly I don't know the difference between a UK or a US ham. Or any other version for that matter. So me trying to tell you what I'm after is hard. I don't buy hams or cook them hardly ever. This just seemed like it would be fun to try. All I know at this point is that it needs to be cooked before I can eat it.
I'm going to hot smoke one at 225. My smoker won't really go less than that anyway. The other I will cook per the recipe. It will be fun to see how they come out.
Thanks for the help guys.
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