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What is a good receipe for smoking and/or salt curing a ham?
4 Answers
- Anonymous2 decades agoFavorite Answer
first of all only a cured ham is smoked and cured
if you have a ftresh ham this can be a bit tricky
you will need
2 gallons watter
1# brown sugar
1/2 gallon maple syrup
enough kosher salt to float a small potato
and a pinch of salt peter
keep refidgerated for two weeks sturing daily
be shure to smell and look for signs of spoilage
if all goes well smoke the ham over heat for 4 hours
there is rearly spoiling with this recipe
NOTE a pinch is the amount that can be picked up between the fore finger and thumb if you use to much salt peiter youll get sick not enough your ham will spoil
good luck and enjoy
- GesLv 42 decades ago
Glazed Smoked Ham From Food Network Kitchens
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Yield: 8 to 10 servings
1 large onion, quartered, root end intact
1 (5 to 7-pound) smoked ham (shank end)
3/4 cup apricot jelly
1/4 cup water
8 sprigs fresh thyme, stripped
3 tablespoons yellow mustard
4 tablespoons cider vinegar
2 teaspoons molasses
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground allspice
Pinch ground cloves
1 1/2 cups low-sodium chicken broth
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
Kosher salt and freshly ground black pepper
Preheat oven to 350 degrees F. Score the ham with a cross hatch pattern through the thick layer of skin and fat. Arrange the onions in the center of a foil lined sheet pan large roasting pan and set the ham on top of them. Bake for 1 hour.
Meanwhile, stir together the apricot jelly, water, thyme leaves, mustard, 3 tablespoons of the vinegar, the molasses, worcestershire, allspice, and cloves in a saucepan. Whisk over medium heat until the jelly has dissolved and sauce is smooth, about 4 minutes. After the ham has been baked for 1 hour, brush with the apricot mixture every 15 minutes for another 45 minutes or until nicely glazed. Transfer the ham to a serving platter, tent with foil and set aside while making the sauce.
Discard the onions, remove foil and pour the sauce into a skillet. Add the broth and bring to a boil over high heat. In a small bowl, mix the butter and flour together until you form a paste. Whisk into the pan juices and let sauce simmer until thickened like gravy. Finish with the remaining tablespoon of vinegar and season with salt and pepper to taste.
Thinly slice the ham and serve with the sauce.
- Anonymous2 decades ago
Go to foodnetwork.com and choose Alton Brown. He has smoked hams before and the recipes are rather simple.