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To Smoke or Not to Smoke: HAM
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Steve Wertz
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To Smoke or Not to Smoke: HAM
On Tue, 11 Nov 2003 18:01:14 GMT,
(Charles Quinn) wrote:
>A pre-cooked ham is best, then the temp of the smoker is not critical. All you
>are doing is flavoring and warming the ham. I have done the smoked ham thing
>several times. My best advice is soak the chunks of wood for at least 24 hours
>- 72 hours is better, more smoke, less burning of the chunks. Do use chunks
>instead of chips. The more smoke the better tasting the ham.
Soaking the wood creates creosote and heavy smoke. The idea is not to
make a lot of smoke - very little is actually needed to give it a rich
smoked flavor. Billowing clouds of white smoke are highly
discouraged. I simply use a small chunk or two at a time for the
first few hours.
-sw
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To Smoke or Not to Smoke: HAM