Please note that the cooking time will be slightly longer for a bone in ham. This recipe will work for both a bone in and a boneless spiral ham. As the ham is lowered, the blade continues through the entire ham. The ham is placed on upright spikes and rotates while a spring loaded slicing blade cuts through the meat until it hits the bone. Though some insist that bone in hams are more flavourful, they take much longer to prepare and can be tricky to slice.Ī bone in spiral ham is made with one continuous slice, similar to how a rotating apple slicer works. As always, the bone will be used to make a smokey ham and bean soup. Turned out unbelievably flavorful, and the outside has a pretty nice firm texture. Didn't add anything to it, just smoke and heat. To heat a spiral-sliced ham, place it on a sheet of heavy-duty foil, cut-side down. Through the magic of meat processing, boneless butt and shank hams are widely available for consumers. I bought a pre-cooked spiral cut ham today and stuck it in the pellet smoker at 265F for 4.5 hours. Since it is pre-cooked you mainly want to just to heat it through nicely and add the smoke, rub and glaze flavor profile buildup. We really like these hams as they are excellent hams and are not overly salty. The double smoke in this recipe is because well be. The starting point was a Costco Kirkland house brand 11 pound spiral sliced ham which is precooked. The shank ham is smaller, fattier, and much easier to slice because it only contains one long bone. Unless specifically sold as a fresh ham, most hams are already cured/cooked and have also been smoked. Smoke at 225-250F to an internal temperature of 120F. Set Smoker to 225-250 Degrees Put Ham on and every hour put more basting juice on with more rub. Summary Buy a spiral sliced half ham labeled ham with natural juices. The larger butt end ham is the higher up portion and contains more lean muscle mass. Baste Ham with basting juice and put on mixture of 1/2 Brown Sugar and 1/2 Pure Cane Sugar. If you purchased a frozen spiral-cut ham, keep it in the airtight packaging and thaw it for two or three days in the refrigerator. In general, a ham is a cut of pork from the hind quarter of a pig that is cured either chemically (salt, sugar, nitrates) or by smoke.
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