can you brine a fully cooked ham

We inject everything here in Louisiana. Cut a slit through the ham and slide the ham onto the poultry wrack. Once the ham is fully cured it can be dried out overnight in the refrigerator, then hot-smoked at a temperature of 185 degrees Fahrenheit until its internal temperature reaches 150 F. This takes about 35 minutes per pound, or roughly 12 hours, for a full ham of around 20 pounds. 7. This background information serves to carve up the facts and make them easier to understand. Use as much of the brine as possible. The color of a pre-cooked ham is pinkish purple, usually with a sweet glazed baked on. Lower the ham into the fryer. Leftover cooked ham—as with other leftovers—must be reheated to a temperature of at least 165 F. This temperature also applies to hams that come from places that are not USDA inspected. Leg): Cook to 145°F in deepest center Remove the skin if it is still on the leg and save it for cracklins.If you wish, you can brine the meat by using the same brine in my Ultimate Smoked Turkey recipe for up to 24 hours. At this time, remove the ham from your smoker. https://www.recipetips.com/glossary-term/t--33935/canned-ham.asp You can not use a smoked or cooked ham, it has to be fresh. Dry Cured Ham. As you can see, there are often many correct, yet different ways for handling the same piece of meat. If you are cooking Whole, Double the Ingredients) 2 Litres of Water; 3/4 Cup of Kosher Salt; 1 Cup of Brown Sugar (1 packed cup) It’s best to use one around 15-20 pounds in weight if possible, and one that hasn’t been previously frozen. It gets some nice smoky flavor and the guests always love the variety and being able to have both turkey and ham or to choose one or the other. Shar Preheat oven to 325º. A whole ham includes the butt and shank hams and they can weigh up to 20 pounds and come with the bone-in or removed. https://www.bhg.com/recipes/how-to/handling-meat/how-to-cook-ham Heat the ham on LOW for approximately 8 to 10 hours, or until the temperature reaches 140 F for a "fully cooked" ham or 145 F for a "cook before eating" ham. It can be eaten out of the package or reheated to 145°F. Cooking Hams on the Grill for More Flavor. At that time, remove it from the large bowl. With the right brine, the right sequence of oven temperatures (500 to 350°F), and the right glaze, you can transform an uncured ham into a pork roast with rich, moist meat and crackling crisp skin. Fresh hams are hard to find in grocery stores but I see them in more expensive stores around the holidays. While this version of homemade ham isn't cured and doesn't come from the hind quarters of the pig, I was confident that the salt and sugar brine combined with slow-roasting would make for a tasty approximation. Definition Curing Solutions Hams may be fresh, cured, or cured-and-smoked. Fully cooked ham can be eaten heated or as is, while uncooked and partially cooked ham needs to be baked to complete the cooking process prior to consumption. Ham is generally cold smoked for a few days or weeks. Easy Injected Ham. Then, cover the ham with aluminum foil, wrapping the foil over the edges of the pan so no heat escapes. You can eat such a ham right away because they are usually cooked. 8. 5. By Debbie W @debbie110772 1. What do you recommend for a brine solution, and how long do you brine it? Cheers, Kendrick. You can also try boiling the ham to remove the salt or use less of it in a recipe to cut back on the salty flavor. A lot of people use this recipe for fresh ham: Ingredients (For Half Fresh Ham. Fresh ham is an uncured leg of pork. Cover with foil and bake until warmed throughout, 2 1/2 to 3 hours. If you plan on brining your ham with cola, buy it uncooked so you can go through the whole process from the start. Place the ham in a smoker with four wood chips, whichever type you prefer. Here is my opinion. Before cooking, apply a good pork rub like Meathead's Memphis Dust Recipe. The only one I could get weighed in at a whopping 25lbs. It's just a matter of personal preference. The fresh ham will brine in the refrigerator for 7 – 10 days. Cook each pound of the ham for 7 minutes or until the core temperature of the ham is 160 degrees Fahrenheit. Degree of Cooking. Note: multiple meats in the smoker should not increase the cooking time. Here’s a great Ham Roast recipe from Cook’s Illustrated. Smoking. Notify me of follow-up comments by email. An overly salty ham can thwart your plans for the perfect dinner.   Tips. I like to throw in a pre-cooked ham when I am smoking my turkey for christmas or thanksgiving. A bit larger than I wanted, but I went ahead and purchased it. It is also labeled as "ready to eat" and "eat and serve". This is an injection i came up with when i couldn't find my favorite ham injection. You can use it with a fully cooked (ready to eat) ham or one labeled "cook before eating." Water, Salt and sugar. It sounds like you have a nicely, cured, cooked ham, with a thin layer of fat between the meat and the pellicle (the surface which has been exposed directly to the cures and smoke of the curing process). We do it slowly and on a Traeger wood-pellet grill so it can pick up even more rich smokey flavors, and stay tender and juicy until it is time to slice and serve. If you're heating a boneless ham, cook it for 20-30 minutes for every pound of meat. Have you noticed this indication on ham labels, “Fully cooked,”? And within minutes of getting my hands on a copy of Deborah Krasner's Good Meat, I immediately decided that this Boston Butt Cooked Like Ham was a must-try recipe. You can use any non reactive food grade container or even large vacuum sealed bags just make sure the meat is fully submerged! Pork is cured (preserved) with brine or salt then cooked to make ham. Place ham on a roasting rack set in a roasting pan and diagonally score. Since these hams are already fully cooked and smoked, all you really need to do is re-heat the ham in order to serve it. https://greenmountaingrills.com/recipes/ham-it-up-pellet-smoked-picnic-ham 8 years ago. The most standard ham at the grocery store will probably be cured but not smoked, though you can choose cured or uncured, plain or smoked. If you have a large empty spare refrigerator a 5 gallon pickle bucket tossed out from your local restaurant will work great for large pieces of meat. 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