Cooking a Cold-Smoked Ham

Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

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A home-smoked, cured ham is vastly different from—and better than—a supermarket cured ham. At least to my taste. But it must be freshened and cooked differently. Usually, the result will be much firmer than a supermarket ham, some of which even have a spongy texture. In most cases, a cured ham should be sliced very thin before it is served.

In addition to the recipes below, those set forth for salt-cured hams in Part One can also be used for smoked hams.