Restaurants & Bars 15

Cold smoked fresh ham

Colonel78 | Aug 22, 2009 02:33 PM

While visiting my parents recently I had the best ham I'd ever tasted. I talked to the butcher my mother got the ham from, and he told me that it was cold-smoked for 24 hours, but that it was still about 50% raw, so that it had to be cooked. He told me that in the winter, he makes hams that are smoked for 5 days and are 100% raw.

The end result (after cooking) was very different from the wet, rubbery, pink hams you normally see. It was a little drier, and much more flavourful. It had a real 'meat' texture that you don't usually get from 'city' hams.

I've asked around at a few butchers, and none seem to know what I'm talking about. Has anyone seen something like this available around Toronto? Unfortunately, my parents live far away from Toronto, so I can't just go to their butcher.

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