Ham ain’t no sham

Let’s talk Ham!

Easter is approaching and for many Ham will be on the table.

To talk ham, we should first define ham, because it can be confusing.

For sake of this discussion, I’m going to stick with American Hams.

➡️City Ham: Wet-cured from the rear haunch/leg of the pig. Typically cold smoked prior to packaging.

➡️Country Ham: Dry-cured and aged. Also cold smoked prior to packaging

➡️Fresh Ham: also known as a green ham, this is the uncured raw hind leg.

When we talk Easter ham, we are talking about a city ham. They come spiral cut, shank cut, and even as a whole ham.

Most of the times they are precooked and only need reheated, but you can find them in their natural state (cured and cold smoked, but not cooked).

If you are using a standard ham found at your grocers, it’s likely precooked and presmoked, but that don’t mean that you can’t smoke it again when you reheat it.

This is known as a double smoked ham (you can google recipes for the same).

I like adding a glaze in the last 30 minutes and heating it to 165F. This will take less than 3 hours in your smoker.

I have access to uncooked (but cured) hams as well, these take a few hours (5-7) to cook at 275F to get to 165F IT.

I season mine with (Harvest Brine and Seasoning)

Get a ham and have fun with it!

In fact get two, they’re delicious and the leftovers make for delicious ham biscuits (or fried ham and eggs) the next morning.