Cured BBQ Smoked Ham Recipe | Kingsford® (2024)

FAQs

Is a cured ham the same as a smoked ham? ›

After curing, some hams are smoked. Smoking is a process by which ham is hung in a smokehouse and allowed to absorb smoke from smoldering fires, which gives added flavor and color to meat and slows the development of rancidity. Not all smoked meat is smoked from smoldering fires.

Cooking Temperature and Time

If the ham is a half ham weighing five to seven pounds, it should heat at 325°F for 22-25 minutes per pound. If it is a whole ham weighing between 10 to 14 pounds, heat the ham at 325°F for 18-20 minutes per pound. The internal temperature should be 140°F.

Hams are either ready-to-eat or not. Ready-to-eat hams include prosciutto and cooked hams; they can be eaten right out of the package. Fresh hams and hams that are only treated to destroy trichinae (which may include heating, freezing or curing in the processing plant) must be cooked by the consumer before eating.

When preparing an uncooked country ham, it must be washed and soaked before cooking, since these hams are dry salt cured. Country Hams should be soaked 12-24 hours.

Cured hams are also high in sodium, which could be a concern for those needing to watch their sodium intake. Uncured ham is often seen as the healthier alternative because of the more natural process by which it is cured and the lesser amount of sodium and calories.

Because such real, flavorsome ingredients are used in the natural curing process,uncured hamis often much more flavorful than cured ham. When high-quality, healthy ingredients are combined with the perfect slow cooking process, it is sure to create one of the best ham experiences you've ever had.

The answer, in short, is if it is cured, smoked or baked, ham is considered “pre-cooked,” and would not technically need to be cooked. This includes the ham that is purchased at the deli. In fact, most ham that is sold to consumers is already cured, smoked or baked.

Whether you're cooking your own or reheating a pre-cooked ham, the key is to not overcook it. Ham, like brisket, can dry out if you cook it for too long or in an oven that's too hot. Remember, no two ovens are alike, so be mindful of your cooking temperature and time.

Most ham sold in the U.S. is cured and fully cooked, but even in that case, it can still take several hours to warm in the oven. At 325 degrees F, a 6-pound bone-in cooked smoked ham would take nearly 2.5 hours to heat to an internal temperature of 140 degrees.

Slimy, super-wet, or oily textures on the outside of your ham might indicate bacteria growth. Juice can just be congealed oils, so use your senses to see if anything else is off. Slimy ham that's growing bacteria will usually have a smell that indicates spoilage.

What is the difference between ham and cured ham? ›

Ham is essentially a leg of pork, and the distinction between cured and uncured ham lies in the preservation process. Cured ham is processed and preserved through wet or dry curing, which may include smoking and adding a combination of sugar, salt, and other flavors.

When ham goes through the wet curing process they are brined, then fully cooked either in an oven or a smoker. The brining process involves completely immersing the meat in a brine for several days, allowing the ham to soak up the brine's flavors and ingredients, such as sugar, spices and seasonings.

First off buy a good ham! You can rub it with brown sugar and put it in a hot oven. You can inject with a solution of water, salt, maple syrup and white pepper before you cook it. You can slice it and fry it in butter.

Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character.

Place ham in a large cooking vessel, skin side down. Cover ham with water. Bring water temperature to 180 – 185 degrees F. Cook at this temperature for 20 – 25 minutes per pound until temperature at center of largest muscle is 150 – 155 degrees F.

Cured meat refers to meat that has been treated for preservation either through brining, smoking, canning, smoking, or drying.

Enhance flavor and tenderness: Curing is a way to add more flavor to the food before smoking it. Curing also keeps the meat juicy even after smoking, preserving the tenderness and enhancing the smoky flavor.

Dry-cured ham, often called Prosciutto, with the name of its Italian variety, is recently getting popular and many varieties are becoming available on the market. A dry-cured ham is, unlike cooked hams that are more common, unheated in its manufacturing process.