Brined fresh ham - Take II - BBQ Central

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Old 01-04-2006, 06:36 PM   #1
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Brined fresh ham - Take II

This is my second try on a fresh ham and it is really good. I trimmed it very well and brined it for 48 hours. I smoked it for about 9 hours at 225 degrees til it hit 160 internal temp. This is the way I'll do it from now on.

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Old 01-04-2006, 08:40 PM   #2
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Great looking pics Zilla! What was the brine? How much did the ham weigh?
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Old 01-04-2006, 09:49 PM   #3
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Is a fresh ham the same as a country ham ?
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Old 01-04-2006, 09:53 PM   #4
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Nick - the brine was plain old salt,sugar,rub. It was 17#
John - A country ham is actually cured and then smoked and then dried. A fresh ham is just that a plain raw pig leg.
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Old 01-04-2006, 10:02 PM   #5
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Gotcha...
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Old 04-10-2006, 08:53 PM   #6
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Just wondering why did you Brine the Ham. Do you Brine your Pork Butts/Shoulders. I BBQ a fresh ham last summer and cooked it like a Butt/Sholder. it took forever to cook but came out Great. I actually prefered the taste of the Ham to a Shoulder I thought that the meat was sweeter. I am curently Smoking my Easter Ham Cured/Brined with Nitrates real low tem 120 deg 12hrs 145deg w Smoke for 8 and then 165 till the internal temp is done.
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Old 04-10-2006, 09:11 PM   #7
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I wanted more of a traditional smoked ham flavor but didn't have time to prep and cure the ham so I went for a brine.
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Old 04-10-2006, 09:40 PM   #8
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ham

Did you get the more traditonal ham flavor by brineing it? Some of the flavor of the Traditional ham comes from the use of nitrates to cure it. I once took a piece of pork loin that I was curing to make canadian baccon (I buy a whole loin and cut it into 3rds and Cure it in a 5 gallon bucket ) and put it on the BBQ pit with Bacon on top and Smoked it like Q 250 deg, the others I smoked in my Electric at real low tems 120 deg 145 deg 165 deg to make Canadian Bacon. The results were great I made pulled pork with a taste of traditional ham. I'm going to try the same thing tomarrow with the Shank of the Ham I am doing for Easter.
DISCLAIMER:I only use the electric smoker for Cured meats. I would never do BBQ on it. For BBQ I only use Charcoal/Wood.
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Old 04-11-2006, 07:25 AM   #9
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The results were somewhere in the middle. Much better than a plain smoked ham but not nearly as salty as the cured.
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Old 04-11-2006, 05:42 PM   #10
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Look up the brine recipe the Bryan S. has posted or PM him, thats all you will need.
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Old 04-11-2006, 08:18 PM   #11
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Thats why freezers and soup were invented.
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