Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: pmillen on December 05, 2020, 09:44:46 PM
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Local grocer has cooked hams as described in the Subject line. The instructions are to simply reheat it.
Is that hide edible?
It's a big hunk of meat. Is there any point in smoking it if the smoke just sits on the surface?
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The skin, you can take off and make cracklins or pork rinds with. I can not remember the lat time I made those. I used to go to a meat market and they did picnic hams, I loved those things. I bought them for the guys at work for Christmas and they just looked at me and asked how do I cook it. Just like a ham.
They were already smoked and cooked but I would toss mine in the smoker to reheat, you would get the extra smoke flavor. I usually just smoked to about 120 ish then tossed in the oven to brown up nice.
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It is already fully cooked?
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It is already fully cooked?
Yeah. It's a cooked ham. The instructions are to simply reheat it.
EDIT: I'm thinking that smoking it will deposit smoke flavor on the exterior. When I slice off a quarter-inch slice it's only that quarter-inch of what was the exterior that will have smoke flavor. That doesn't seem worthwhile.
If I don't remove the hide until after it's cooked then the smoke flavor goes elsewhere with the hide. Doubly not worthwhile.
Where am I going wrong with this thinking?
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Never even heard of the type of ham you are describing.
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It is already fully cooked?
Yeah. It's a cooked ham. The instructions are to simply reheat it.
EDIT: I'm thinking that smoking it will deposit smoke flavor on the exterior. When I slice off a quarter-inch slice it's only that quarter-inch of what was the exterior that will have smoke flavor. That doesn't seem worthwhile.
If I don't remove the hide until after it's cooked then the smoke flavor goes elsewhere with the hide. Doubly not worthwhile.
Where am I going wrong with this thinking?
Well, you are going to heat it up anyway, so why not just do it on the smoker?
If it adds any smoke flavor, that's a plus.
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Never even heard of the type of ham you are describing.
Not sure what his is, but the picnic hams are basically a cured and smoked picnic shoulder with the skin on it. I am thinking his is the actual ham from the rear of the pig but still has the skin on.
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I have a ham dilemma:My wife hates ham, and I love it. But I like it done to where it is pale and pulls apart easily. When we do have one (last one 2 Cristmases ago). I bought a precooked at Costco, spiral cut, and came with the glazing kit. I put it in the smoker in a pan, cut side down and smoked it for 2hrs at 275 or about. Then glazed it and it came out like I wanted. I really like the results and we saved the bone and scraps for navy beans and cornbread for another time. Gotta do it again!