Fresh Ham

[Ed Cardoza]

Gonna try to smoke a fresh frozen ham for tomorrow. This ham has been butchered and then frozen, so I have no idea how to smoke this booger. Does anyone have any ideas that you can share with me in it?

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ed Cardoza:
Gonna try to smoke a fresh frozen ham for tomorrow. This ham has been butchered and then frozen, so I have no idea how to smoke this booger. Does anyone have any ideas that you can share with me in it? </div></BLOCKQUOTE>

Ed, smoke as you would a pork loin. Season or rub as desired and cook too an internal temp of about 155º, loosely tent with foil and let rest 30 minutes or so and then slice.

 

[G Dechaine]

well, it's probably too late for this tip, but with a ham, I believe a good brine will help make your roast more juicy and flavourful. I'm assuming it's a pretty big piece of meat.

 

[K Kruger]

I usually flavor brine fresh hams for 3 days, paste rub, then cook like a loin, as Larry suggests. A favorite.

 

[Dave K]

Try this brine recipe from the owners manual. It is what I do for a fresh ham.

Sweet Pickle Brine
1 gal. water
2 1?2 cups salt
1?3 cup light brown sugar
1 tablespoon Liquid garlic
1 oz. pickling spices

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