How to cook a raw ham??


 
J

Jeff Dant

New member
I have an 8# raw ham that I bought from a local butcher. I have not done this cook before and want to know what internal temp I get it to, and how long per pound it usually takes.

It's been soaking in a brine for 24 hrs now and I want to serve it for dinner tonight,

Also, any good rub ideas that is not too clovey?

Thanks! I will post pics today.
 
Jeff - Can you clarify if the ham (is it a ham?) had been previously smoked or brined? I bought a raw "ham" once before that was neither smoked or brined and it really was just a pork leg which required a lot of flavour. I ended up redoing the leftovers in a crock pot and they turned out great as a stew.
 
eff - Can you clarify if the ham (is it a ham?)
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My question too. A 'raw' ham is an unsmoked, uncooked, uncured pork leg, AKA a fresh ham. If it's been cured or partially smoked it would be a ready-to-cook ham.
 
Yes, a raw fresh pork leg that I brined for a day.

Your making me nervous, I should have looked into this more.

I put a rub on it and now it's on the WSM. Hoping for the best here
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I had thought about that too while looking for a link. Lots of recipes for "fresh" vs the "cured/cooked" ham I think most of us are used to.
 
No need to be nervous. It's just roat pork - or smoke-roasted pork.

I do mine ~325 (you can cook lower if you wish) to an internal of ~145-150, rest 25 min, slice and serve.
 
That's what I had. It was my very first cook on my new WSM. No pink colour or salty taste from smoke or brine. The finished product was tender and smoky but bland. As mentioned, the crock pot re-cook turned it around into more of a porchetta. It's not a product that I would do again purely for the purpose of BBQ.
 
I love them. But if you don't do anything to them they can be pretty bland, like pork loin but with a bit more meaty flavor. I flavor brine for 3 days (skin crosshatched first - love the skin), rub with a spicy paste rub, then smoke-roast at ~325 to an internal in the 140s. Definitely a favorite.

For pink meat with a salty finish they need to be cured.
 
Agreed Kevin. Your prep and cook sound good. I'm a big fan of paste rubs lately. As for curing, I think I'd rather just buy a cooked ham and reheat with some brown sugar and maple syrup.
 
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