Advice on first fresh ham

[Mike Cosgrove]

Im doing my first fresh ham in a week or so, I've been doing some research and it looks like brining is my best option, I'll be doing a half fresh ham on my 26.75" kettle, any advice would be greatly appreciated.

 

[Mike Stavlund]

I am with Mr. Cosgrove, looking for input into smoking my first fresh ham. I'll be doing mine sometime in the next month (my grocery store gets them seasonally).

 

[Frank H]

Here's a good thread about smoking a fresh ham. Lots of good info.im sure if you did a "fresh ham" search on this forum , you'd find a ton of good threads too. I know you're doing yours on a kettle grill , but I think you still would take it to the same IT...probably just get there faster. I would brine it as you say , and then throw a nice rub on it. I'm sure it'll come out nice.
http://www.smokingmeatforums.com/t/60989/fresh-ham-smoke-w-qview

 

[Mike Cosgrove]

Thanks Frank.

 

[Michael Plunkett]

there is a great tutorial on the Dizzy Pig website about brining/curing a ham, I am planning this for Christmas dinner:

http://www.dizzypigbbq.com/recipesHam.html

Mike

 

[JimK]

Do a search here for "hamonster". It was a cook that was done a while back, but the story and photos are still around.