The duration required for cooking a cured pork leg via smoke is a crucial element in achieving a safe and palatable product. This time frame is dependent on several factors, including the weight of the ham, the temperature of the smoker, and whether the ham is fully cooked or requires further cooking to reach a safe internal temperature. An undercooked ham may pose health risks, while an overcooked ham can become dry and lose flavor.
Proper application of heat and smoke over a determined period ensures the meat is heated throughout, killing potential pathogens and rendering the fat for optimal texture and taste.Historically, smoking was a method of preserving meat. Today, while preservation is less of a concern due to refrigeration, smoking contributes significantly to the flavor profile, imparting a distinctive smoky taste.