Fresh ham butt portion bone in

[Claude M]

Hi folks, did a quick search and didn't find anything. I have one that's almost 9lbs that I'd like to cook on my 18" WSM. Any links or suggestions would be great. I'm thinking to cook it like a butt at about 225 for roughly 1-1.5 hours per lb., does that sound correct? Thanks!

 

[timothy]

Ya wanna pull it or slice it?
Fresh ham's I go at least 325 till a 175ish internal for slicing.
Give it a good marabrine for a few days b4 unless you want it to taste like pork roast.

Tim

 

[Timothy F. Lewis]

Well, yes and no, it's fresh pork yes, but, I don't think you really want to treat it quite like a butt which is a completely different "design" the ham is less fatty internally so, the breakdown of connective tissue (as in a butt) does not happen. The fat is more "exterior" so bear that in mind. Are you injecting it? That might help keep it moist.
Gee, Tim, I kind of like the non hammy taste of a fresh ham treated like pork instead of either pulled pork or ham. I might do a rub over marinade. But, that's me. My brother does them from time to time and they kick serious tongue! Delicious, different, delightful!
Have a wonderful time!

 

[Claude M]

Thank you gentlemen. I'm aiming to slice it. Injecting sound like a great idea.

 

[timothy]

Tim, I use Kevin Kruger's method for fresh ham's and it's not a cure but a mari-brine< SP? and it doesn't have a hammy taste at all.
I did a search but can't find his method, but will check my notes.
Found a thread but the links are brokenhttps://tvwbb.com/showthread.php?31324-smoking-a-fresh-ham-for-christmas&highlight=Fresh+ham
Tim

 

[Timothy F. Lewis]

Thanks Tim, the "brininade" sounds interesting!
PM me if you want to send it! Otherwise post what you can.

 

[Claude M]

OK just went up. Marinaded and injected (over night- mojo), rubbed with the "all purpose rub", apple and cherry chunks, K and red oak lump.

If I don't post the results it's because I screwed it up terribly! Cheers!

 

[timothy]

It sure looks good!
Great thing about BBQ is we get to eat our mistakes.

@ Timothy, found it>https://tvwbb.com/showthread.php?32378-Fresh-Ham-roast

It's been awhile but this is one fresh leg https://get.google.com/albumarchive...JuwO1wZnGZyTs1_Y1grXo?authKey=CJKgyOOw0fLtwQE
Tim

 

[Claude M]

WOW Tim that leg looks like it tasted incredibly good!

Well it's out, 3.5 hours for 145F. Wrapped it and stuck in the cooler until my guests arrive. Will followup with carving pics later. Thanks again guys, you pointed me in the right direction!

Forgot to mention I took my butcher's knife to the skin. I wanted to get the mojo and rub in there. I might boil that skin, cut it into strips, dehydrate the pieces and then fry them. Let's see if I'm that ambitious though!

 

[Timothy F. Lewis]

Flay it and smoke them! Sounds pretty good to me.
Nice feast, you're doing fine!

 

[Claude M]

I had my doubts but in the end, it turned out better than expected. Not "hammy" moist and very tasty, not too smokey either.

 

[timothy]

Man that is super lookin juicy and a great crust, nice job!

Tim

 

[Timothy F. Lewis]

Look good to me!