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For feasts, it's usually prepared whole. Smock Leg Ham is a popular Christmas dish. A third of the skin from the front of this hog leg has been removed, and the fat has been sliced on a bevel. To give it a distinct flavor, it is then cured using various cures. Real hardwood chips, not artificial dips or sprays, are used to cook and organically smoke them. This product is partially cooked at Our Company and must be heated to a minimum internal temperature of 160 degrees Fahrenheit (71 degrees Celsius) before serving. It's a wonderful holiday tradition, but it may also be served as a main course at any time of year.
It's time to try your hand at smoking your own ham, whether it's something you've always wanted to do or something you've always been intrigued about. While it may appear frightening at first, smoking ham is actually rather simple if you follow the proper procedures. It's time to make the smoked ham glaze now that you've arrived at this phase. Brown sugar, honey, orange juice, and cinnamon should be simmered together in a pot over medium heat. If you like, you can sweeten the glaze with maple syrup, but it's already sweet enough.
Smoking a ham that has already been smoked enhances the smoke flavor. You may glaze it however you want. It's a fun way to customize your ham without having to cure it yourself. Serve with green beans or corn on the cob, as well as your favorite sides like macaroni and cheese or mashed potatoes. And, to round up the dinner, some homemade southern-style biscuits. This ham would be ideal for Easter. Everyone will be lining up for seconds of this beautiful leg ham! It's flavorful and juicy, and the glaze, oh the glaze, it's sweet, sticky, and delicious!