Christmas Ham (WSM)


 
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Roscoe

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I am going to make a fresh ham for Christmas dinner in my WSM.

I've researched it quite a bit here and most seem to agree it's best to cook it at a higher temp with a dry water pan.

Should I use a bone in or bone out and what kind of dry rub would you recommend for either, and is there a mopping sauce I should consider while cooking.

Thanks in advance for you response.
 
When you talk "fresh Ham" are you talking RAW or "ready to cook"?? There is a big difference and the process is night and day.

I'm guessing from your cooking method you are using the "ready to cook" style. If that is your case, I agree will higher (oven type) temps. Bone is a preference thing (i like it... and it looks good when carving) but I'm more of a "light smoke" and glaze fan.
 
Yes, I am talking raw. I read the recipes for the ready to cook hams. I'd like to smoke this raw ham to perfection.

My ham is just about 8.5#

Edited: Also, if I can cook this low and slow, I'd like to also brine it. Any suggestions for a nice brine?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Roscoe:
Yes, I am talking raw. I read the recipes for the ready to cook hams. I'd like to smoke this raw ham to perfection.

My ham is just about 8.5# </div></BLOCKQUOTE>
To get ham out of a fresh ham, it first must be cured, then smoked and cooked. You can certainly brine, put a rub on, smoke and cook a fresh ham, but it won't be anything like a store bought ham. It'll be more like pork butt/shoulder. HTH
 
I'm sorry let me rephrase this. I am not looking to make a store cured ham such as honey baked or any of the cured and smoked spiral cut hams.

I'd like to make a fresh or raw pork shoulder which is normally quite a bit larger then a roast or butt.

"Fresh" to me always indicated never touched by any method of cooking in the past...LOL
 
Roscoe - I'm smoking a ham this Friday using guidance given in this thread by Kevin Kruger.

It seems like the consensus for a fresh ham portion that is to be roasted rather than pulled is to 1) brine for 1 or 2 days, 2) apply rub, 3) cook at 350 degrees until internal comes to 160 degrees, 4) rest for 30 minutes. If you want to cook it to a higher temperature for pulling, then other directions may apply.

I can tell from your original post that you already know that it will taste not like "ham" but like a pork roast. Personally I don't ever apply a mop while I smoke. 1) I'm lazy, and 2)I haven't found that it adds much.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pete Z:
Roscoe - I'm smoking a ham this Friday using guidance given in this thread by Kevin Kruger.

</div></BLOCKQUOTE>

That's the recipe I'm going to use. I think I will make a few adjustments to the rub, but the brine looks wonderful.

I come from German ancestry so fresh ham (virgin pork) was a must at our holiday table, right along with the most wonderful homemade German sauerkraut that ever made your lips pucker.

Thanks for the advice.
 
I've deleted several replies in this thread...not sure why this thread jumped the rails. Let's all try to show some patience and goodwill towards one another, especially when it comes to new members.

Regards,
Chris
 
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