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Help, is my smoked ham already cooked?

j
JennaL Mar 8, 2009 09:27 AM

So I have this lovely bone-in half of a smoked ham. I bought it from a local organic farmer that we have a CSA share with in the summer. I invited my mom over for dinner tonight, I thaw the ham, look in my trusty Joy of Cooking and it gives two kinds of directions: for already cooked and uncooked. The ever so helpful book says to read the label to find out which kind of ham you have. sheesh. My ham is wrapped in butcher paper. No label. I'm feeling like quite the idiot right now. Is there any way I can tell looking at this hunk o' meat what kind of ham I have and how to cook it?

  1. paulj Mar 8, 2009 12:26 PM

    Unwrap it and describe it.

    If it's uncooked there's a further question - dry cured or wet? A dry cured ham might need scrubbing (to remove mold from the rind), then soaking to remove excess salt, and so on - a multiday process. Did the farmer claim to make it himself, in the smoke house for 6 mths?

    1. l
      Lenox637 Mar 8, 2009 10:12 AM

      Call the farmer since he is local and runs the CSA. I'm sure he would oblige.

      3 Replies
      1. re: Lenox637
        gridder Mar 8, 2009 10:47 AM

        Don't worry - I have the same question! I need to know before Easter! (LOL)
        I thought that by definition, smoked= cooked. Like, you don't re-cook smoked salmon.

        How much difference is there in the cooking times?

        1. re: gridder
          j
          JennaL Mar 8, 2009 11:04 AM

          Based on what I read for 5-7 lb half ham it is 18-24 min/lb for ready-to-eat ham and 22-25 min/lb for still-needs-cooking ham. If it is ready to eat you cook the ham to an internal temp of 140 degrees, 160 if otherwise. So if I guess wrong I risk undercooking or overcooking....if it weren't sunday I would call the farmer...

          1. re: JennaL
            gridder Mar 8, 2009 11:13 AM

            Agh. You're gonna have to call. They are farmers -- they don't work a normal week anyway.Let me know what you find out.

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