You picked the right time to try it

	Ask The Meatman We Have A New Website - Ask The Meatcutter.com! There Are Many Advantages To Shopping On The New Website: •You Can Pay with Your Amazon Account. •You Can Pay with ApplePay on your iPhone. •You Can Still Pay with PayPal and all the Standard Debit/Credit Cards. •You Can Set Up An Account Where You Can: •Save your Shipping and Payment Information for a Quicker Checkout; •Have a Dedicated Webpage with Constantly Updated Tracking Status of Your Order; •Re-Order Previously Ordered Products Fast and Easy; and •Save Products to Your Favorites List. The New Website Also has Product Reviews and Advanced Search and Navigation. Shopping on the New Website's Mobile and Tablet Version is Easier and GREATLY Improved! So if you want to place an order on your Mobile Device please go to Ask The Meatcutter. You can still continue shopping here as always. We've Been in Business and Processing Meat Since 1949 - And We've Been Selling Online Since 2001. We Only Sell Products That We Use At Our Meat Processing Plant - So YOU Only Buy the BEST Products! FREE SHIPPING ON EVERY ORDER IN THE UNITED STATES - NO MINIMUM ORDER - NO END DATE	Search Ask The Meatman: sitemap

Our Store	Our Articles	Beef Topics	Pork Topics	Deer Topics	100% Money Back Guarantee	Ordering/Shipping FAQ	Sausage Kits	BBQ Seasonings	Miscellaneous	Cut Resistant Gloves
Jerky Seasonings	Pork Sausage Seasonings	Deer Sausage Seasoning	Deer Snack Stick Seasonings	Spicecraft & AC Legg Shake-On Seasonings	Casings	Meat Cutting Chart Posters	How-To Meat Cutting DVD's	Cutlery	Dog Bones	High Temperature Cheese

FREE Shipping On EVERY Order Shipped In The U.S.

The Ask The Meatman™
Website is Owned
and Operated By:
Jackson Frozen Food Locker
400 South High St.,
Jackson, MO 63755

Craig Meyer/Owner
is the MEATMAN!

Click Here to Contact Us
by E-Mail.

We Ship Most Of Our
Orders by USPS
(United States Postal Service).

Heavy or Bulky Items May Be Shipped by UPS.

FREE Shipping On EVERY
Order In The U.S.

We Accept The Following Credit Cards

Payments Accepted
We Also Accept Checks
& Money Orders by Postal Mail.

Customer Reviews

How to Smoke a Fresh Pork Ham

You picked the right time to try it! Just remember one important thing. A smoked fresh ham is different than the cooked (and usually smoked) ham you have probably bought at the grocery store before.
1. They are usually already fully cooked, and basically you are just reheating them when you bake them in the oven.
2. These hams at the store are usually cured. When you smoke your fresh ham, it has not been cured (of course). So there will be a different taste to your smoked ham. Some of my customers think a fresh smoked ham taste better than a cured, smoked ham. (I really think you will enjoy it though!)
I assume you've used whatever type of smoker you've got before (if not, ask me about how to use the typical home smoker sometime).

There are two basic, and necessary items to remember:
1. Make sure you have some moisture (usually in the form of steam) in your smoker when you cook your ham. Hams usually have the tendency to dry out while smoking. So make sure you add liquid to the pan in the bottom of the smoker. I've found that adding some wine or vinegar to the water (or just straight red wine or spiced vinegar) greatly improves the taste, and the tenderness, of the smoked ham. You could also use Worcestershire sauce or beer. For your first time, I suggest water with some red wine or red vinegar, and then the next time you smoke a ham you could experiment some more.
2. Don't cook too fast or too hot. If you have a way to measure the air temperature, try and keep it around 160 to170 degrees. At this temperature range, it should take approximately 6 to 8 hours to cook to perfection (assuming the ham weighs in the range of 12 to 16 pounds, which is average).
If possible, and I strongly suggest you do, get a meat thermometer to stick in the thickest part of the ham. You can tell if the ham is ready when it reaches the temperature of 160 degrees in the thickest part of the ham (That way you know the ham is done all the way through).

That's about it. Some general tips, which you may already know, but I'll include here for others who read this:

Don't wrap the ham in aluminum foil, this prevents the smoke from penetrating the meat completely.
Don't add salt while the ham is cooking, this will leech more of its' juices out.
When you carve the ham, make sure you slice across the grain, which would be cutting across from the narrowest sides.

I think you'll really enjoy the taste, and it always taste better when you're "doing it yourself"!!

Back To Pork FAQ's Page

Wednesday, February 10, 2016 02:36 PM