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Old 11-03-2008, 12:54 PM   #1
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Re: Ham

Quote:
Originally Posted by Chuck_050382
After looking thru the list of thread about ham I thought it would be okay to ask.

I am going to be cooking a fresh/raw ham this weekend. A guy at work had a hog butchered and offered me half a ham to try smoking. It is going to be frozen when I get it tomorrow so I wont have a lot of time to do much with it in terms of a cure.

Should I brine it? Or inject it? I was curious how you all would go about cooking it.

Thanks
Chuck
Are you planning on eating it as a 'ham' or 'BBQ' (sliced or chopped)?
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Old 11-03-2008, 02:34 PM   #2
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Chuck, the flavor you get from a ham you buy at the
grocery store comes from being smoked and cured...
when you smoke a fresh ham, you get plain pork
barbecue, a little leaner than a butt.

If you want ham flavor, I'd buy a cured ham....you can
find some "ready to cook" which is good for double smoking...
I think the Virtual Weber site has a good run down on this.
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Old 11-03-2008, 02:35 PM   #3
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If its not cured and you smoke it...it will taste like Pulled Pork...the cure is what gives it is "hammy flavor"....also the temp you smoke it at will affect your finished product. It takes about 7-10 days to cure a ham in a brine...and about 30 hrs to smoke it to get that deli ham..ie fully cooked ham.
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Old 11-03-2008, 02:36 PM   #4
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gettin slow in your old age Dave
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Old 11-03-2008, 02:41 PM   #5
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I just woke up...and was probably trying to type that as you were posting that great info as always...Hell I haven't even had my coffee yet
Cappy you are quick on the draw with that one bullet
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Swine so fine it's Criminal

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Old 11-03-2008, 02:43 PM   #6
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the ol' roscoe ain't weighed down with them extra bullets.
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Old 11-06-2008, 07:41 AM   #7
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Lots of smoke fairly low temps 240-250. Eat it when it hits 160 internal.

bigwheel
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