2006-10-30 09:02:10 · 3 answers · asked by craigmh1016 1 in Food & Drink ➔ Cooking & Recipes
The ham needs to be completely covered in salt - not table salt - kosher or sea salt. Keep the raw (green ham as they are known in the industry) in the salt batch in the refrigerator for two days. Remove the salt crust ( it will have absorbed a lot of the liquid from the ham). Wipe all the salt off but do not use water as it will let the salt soak into the ham too much. Prepare your smoker as you would for other products - smoke the ham for at least 12 hours (low smoke temp). Depending on the size of the ham it may take more or less time. To check the inside for doneness take a metal skewer - insert into the thickest part of the ham - remove the skewer and carefully touch to you lower lip - it should feel warm.
2006-10-30 09:56:42 · answer #1 · answered by Robert 3 · 0⤊ 0⤋
Soak them in brine for 3 years.
Stop buying raw hams.
2006-10-30 17:05:14 · answer #2 · answered by Anonymous · 0⤊ 0⤋
give them some aspirin and a nicorette patch. it'll feel better, and should really cut down on their smoking habits....
2006-10-30 17:09:30 · answer #3 · answered by Anonymous · 0⤊ 0⤋