What to do with a small smoked uncooked ham?
I got a quarter of a pig just after Christmas, and have a freezer full of lovely porky bits. Today I have a small, 2 lb ham I'd like to cook, but I've never actually cooked one like this before and would love some suggestions.
It has been smoked and is uncooked. From looking through my cookbooks and online I think I might just be able to roast it at 325 degrees for an hour or so until it's at 160 degrees inside. But most recipes I find are for precooked hams (and much larger ones) and conflict on the details.
Should I cut off the skin and much of the fat (to 1/4 inch), or leave this on while it cooks?
If I leave the skin on, should I cut it in a diamond pattern?
Should I use a glaze or just let it cook by itself?
Here's the simplest suggestion I found: http://homecooking.about.com/od/pork/a/hamprep.htm
Martha also has some suggestions, including leaving the rind on: http://www.marthastewart.com/article/...
I have this exact same question and I don't know what to do! I just bought a 4 lb Applewood smoked pasture-raised ham that has other ingredients so I think it's already been brined but I have no clue what to do with it. It's impossible to find applicable recipes since everything seems to be for the hams you buy at the market that are already partially cooked or cured. Help!
re: Erika RollerGirl
This is what I would do (JMHO). Since I like cloves, I would put some on all over top and sides, roast in oven until half way or so done, take out of oven and cut off top fat layer, reduse heat. Score in diamond pattern, put more cloves on and baste with your topping. I use jalapeno jelly on mine but a basic pineapple/brown sugar is always good too. The fat layer will help keep your meat moist and add a lot of flavor. You could always put in a crock pot too. Hope this helps.