What is the best way to cook a Smithfield (dry cured) ham?
Cooking a Smithfield (dry cured) ham can be a delightful experience if done right. It starts with soaking the ham for 24 hours to remove excess salt, then baking it at a low temperature. A blend of mustard and brown sugar can be applied to create a delicious glaze. The ham should bake until the internal temperature reaches 148-150 degrees Fahrenheit. Lastly, letting it rest before slicing will ensure the juices are well-distributed, making every bite as juicy as the last.
