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  2. Sweet And Smoky Ham Recipes - AOL

    www.aol.com/news/sweet-smoky-ham-recipes...

    Place the ham cut side down directly on the smoker or grill grates and smoke at 250°F for 1.5 hours. Step 5: Remove it from the smoker and place it in an aluminum pan.

  3. Smoked meat - Wikipedia

    en.wikipedia.org/wiki/Smoked_meat

    17th-century diagram for a smokehouse for producing smoked meat. Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. [1] Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and when combined with curing it preserves the meat. [2]

  4. Pit barbecue - Wikipedia

    en.wikipedia.org/wiki/Pit_barbecue

    Pork ribs in a barbecue "pit", Memphis, Tennessee, USA A wood-fired barbecue pit at Wilber's Barbecue, Goldsboro, North Carolina, USA. Across the "barbecue belt" of the United States, pit barbecue can also refer to an enclosed, above-ground "pit" such as a horno or outdoor pizza oven. The method of cooking the meat is slowly, using various ...

  5. Smoking (cooking) - Wikipedia

    en.wikipedia.org/wiki/Smoking_(cooking)

    The smoking of food likely dates back to the paleolithic era. [7] [8] As simple dwellings lacked chimneys, these structures would probably have become very smoky.It is supposed that early humans would hang meat up to dry and out of the way of pests, thus accidentally becoming aware that meat that was stored in smoky areas acquired a different flavor, and was better preserved than meat that ...

  6. How to Make the Perfect Holiday Ham

    www.aol.com/food/how-make-perfect-holiday-ham

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  7. Liquid smoke - Wikipedia

    en.wikipedia.org/wiki/Liquid_smoke

    Liquid smoke is a water-soluble yellow to red liquid [1] used as a flavoring as a substitute for cooking with wood smoke while retaining a similar flavor. It can be used to flavor any meat or vegetable. It is available as pure condensed smoke from various types of wood, and as derivative formulas containing additives.

  8. Curing (food preservation) - Wikipedia

    en.wikipedia.org/wiki/Curing_(food_preservation)

    Smoke roasting and hot smoking cook the meat while cold smoking does not. If the meat is cold smoked, it should be dried quickly to limit bacterial growth during the critical period where the meat is not yet dry. This can be achieved, as with jerky, by slicing the meat thinly. The smoking of food directly with wood smoke is known to contaminate ...

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