Ham Emergency


 
J

Jim Creasy

TVWBB Fan
Kids,

I picked up a fresh ham for NYE. How should I cook this? I was thinking of a rub and low/slow smoking like I do Boston Butts... Will this work? Any other suggestions? I'd like to do something other than baking/roasting in oven.

Thanks in advance,

JKC
 
I have smoked several fresh hams. The only difference is that you will probably want to slice this instead of pull it so you do not have to cook it as long. I usually pull them off when they reach 175. I also have the butcher cut the ham in half so I have a butt end and a shank end. Then remove the skin (If it's still on), trim fat to about 1/4 inch and then score in a cross hatch pattern. I slather with mustard and then add whatever you like for rub. Cook it low and slow with some apple wood chunks for smoke and spray with apple juice starting at about three hours in.

Hope this helps
 
Never done a Fresh ham...But sure it could be done. i would bump the temp to around 250-275 if its a large ham. Or just go with what you know and follow oven temps or below and add time ofc.

Would use mild fruit wood for smoke.

Bout the rub: I cant really give you any advise since im not really sure what you fancy for ham "over there".

What we do for christmas is to coat it with an egg/mustard baste the last 30 min and then bread crumps ontop.
 
Hey Guys. Thanks for the reply.

Will this taste like smoked pork, or a "ham" taste? (If that makes any sense). Since it is not cured or pre-seasoned or smoked... I am assuming it will taste similar to a Boston Butt... What if I just cook it low and slow and pull it? Similar?

Appreciate the feedback.

JKC
 
It will taste more like pork then the brined Ham. To pull it: Think you will be sorry...There is not enough fat(marbling) in the ham to make it propper for a pulled cut. Low and slow doesent hurt it at all. But i would still pull it @ 165-170f?!
 
I pull mine ~150. I cook them ~325.

Make a nice sauce for it.

High, low - to a lower internal or higher. Lots of ways to do them.
 
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