How long does it take to cook a country ham?
After you have prepared your country ham, place it skin-side down in vessel and cover with cool water. Bring water to 190°F (simmering, not boiling). Cook about 25 minutes per lb. or until 163°F internal temperature. Add water as needed to keep ham covered.
Can you smoke a country ham?
Salt cured and aged for up to six months, country ham is typically cooked in the oven or smoked in a smoker. Smoking the ham continues the cooking process started during aging of the meat — which comes right after the curing process — and also releases the sweet-and-savory flavors of the pork.
How do you smoke a ham in a wood smoker?
Preheat your smoker to 250°F and place a rack on a baking sheet. Remove any string or packaging from your ham, then place it on the rack. Add the ham to the smoker and cook for 3 hours, or until the internal temperature reaches 145°F as read by a meat thermometer.
What is the best wood to smoke a ham?
We’ve tried several types of BBQ wood for smoked ham, including oak, apple, peach, and pecan. They all produced good results, but our favorite is pecan. Pecan wood is pretty mild, and it gives the meat a fairly subtle nutty flavor. It also imparts a tantalizing aroma to pork and poultry.
How do you brine a country ham?
- Place your ham in the plastic container that you’ll be using to cure it.
- Place the container in the fridge, and keep it there for 3 days, or roughly 1 day for every 2 pounds.
- After the brining is done, rinse the ham and let it soak refrigerated in clean water for 24 hours.
What is the difference between country ham and ham?
Most basically, city hams are wet-cured, and country hams are dry-cured. Country hams are older, drier and saltier, while city hams have a milder, juicier consistency. If you’ve never had country ham, you might be surprised by its saltiness and flavor, and you may be unfamiliar with how it is best cooked and served.