Disappointing Ham

[Dalby Spook]

Hi folks

Just finished my Christmas treats i.e. two sides of salmon, a 6lb bacon loin and a 6lb ham.
All got 8 hours at 60 - 70f. The fish and bacon are great but the ham tastes like it's never been near a smoker.

I left the rind on because I wanted good crackling ( crunchy skin) when I baked it. Is that where I messed up, the smoke not penatrating the rind?

[Gizmo]

Can't help you much on that.  I get within 15 feet of the smoker and will smell like smoke.  I can't imagine anything being in smoke for 8 hours (or was is less and total cook time was 8?) and not having the wonderful aroma of buring aromatics.

[Oldman]

I suggest the next time you cold smoke a ham when you are done you wrap it up in plastic wrap and give it a week in the refrig so the smoke has a chance to work itself through to the bone.

[Dalby Spook]

Thanks for the reply guys. Gizmo, it got 8 hours straight cold smoke then into a regular oven to be cooked.
Olds,  it has improved as it's matured. More smokey, less salty.( The butcher said it did'nt need soaking,  I beg to differ)
I'll serve some up today with the festive bird!!

Best wishes to you and yours.

John

[pipsqueek]

Brining definately improves the smoking process, I believe the brine in the meat creates a pathway or conduit for the smoke penetration. Also, inject 10% meat weight of brine along the bone into the meat.

[Gizmo]

Dalby, was the surface of the ham dry before smoking?
Still puzzles me that you did not get much smoke flavor.  When I do pork belly, after the cure and a quick air drying with the rind on, Just a few hours of a cold smoke puts soooooo much smoke flavor in it that I can't comprehend how your loin could resist  You could also try a criss cross cut on the surface (1/4 to 1/2 inch deep).

[Dalby Spook]

Yeah, Gizmo it was dry. I,m begining to think it was the saltiness that masked a lot of the smoke flavour. Next one I do will get a soak or two beforehand. Also the ham was a lot thicker piece than the bacon so the smoke had further to go.

[Habanero Smoker]

Dalby;
Salt could be part of the problem. Generally smoke penetration is only a maximum of 1/8" inch deep, no matter what meat you are smoking, but longer smoking times will allow more smoke to adhere to the surface.

I have no facts to substantiate the following statement, but I believe even if smoke can only penetrate 1/8" during the smoking process, if you then cook or fry the finished product at a higher temperature, fat (which is a known flavor carrier) will distribute the smoke flavor more through the meat.

When I smoked my ham I used 4 hours of maple. It had a niece mellow smoke flavor, but I still wanted a little more (though the others who ate it thought the smoke flavor was just right), so next time I'm thinking of applying 6 hours. Keep us posted in what you do, and if it improves the smoke flavor of the ham.