So, I know it's a hunk of pork....


 
Jon K

Jon K

TVWBB Super Fan
and it looks like ham and is called a ham and it has a bone in it but doesn't look as if it has much fat in it (I'm worried now). I want to smoke it but and I'd like to pull it but I'm not sure that will work. Any and all info will be appreciated. Oh and did I mention that it was .99/lb. Yes, I'm cheap.

Thanks

Jon

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wow. ***? do you have any more pictures? it looks like a ham from that second pic but what's up with the half assed labeling from the meat cutter at shop rite?
 
The label says it is fresh half ham ie raw pork from the hog's rear. Go to "find" and search for fresh ham. Lots of info in there. Also, in the cooking section, Chris has a write-up regarding all kinds of hams and how to deal with each.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by timothy:
Looks like the butt end of a fresh ham. No?

Tim </div></BLOCKQUOTE>That's exactly what it is. The label is correct. It is a fresh ham - i.e., uncooked, uncured rear leg. The butt end is the upper end of the leg. (The shank end is the lower.)

I like them well flavor-brined then smoke-roasted to a lower internal. You can low/slow if you wish. If not exactly pullable the meat is choppable.
 
Thank you all for your input and info. I opened the pkg the day BEFORE the expiration date in order to brine it and it realeased a g-d awful odor. Needless to say it went back into the bag and into the freezer before I take it back to the supermarket. It's funny but we eat little enough meat that this has convinced my to start buying our meats at the butcher. You pay more (considerably) but it's worth knowing that your meat has been slaughtered in a more sanitary environment.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">and it realeased a g-d awful odor. </div></BLOCKQUOTE>
This is common. It was likely just fine. The odor will - or would have - dissipated in a short time. Butchers also sell meat in cryo, directly out of the packing case. The same problem has a good chance of occurring.

Buying from a butcher - and I prefer it as well - does not guarantee much. Many buy at least some of their products from the same packers the grocery store chains do. (One needs to ask about sources.)
 
One more thing: Expiration dates, 'sell by' dates, 'use by' dates mean very little when it comes to fresh meats. These dates are fairly arbitrary and can be changed in most places at will. I ignore them.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">This is common. It was likely just fine. The order will - or would have - dissipated in a short time. Butchers also sell meat in cryo, directly out of the packing case. The same problem has a good chance of occurring. </div></BLOCKQUOTE>


I't's still in the freezer (haven't had time to return it) so i'll got by your word and cook it at some future date. Other than treating it as the ham that it is, can I cut it into strips and make char-siu pork out of it or would the texture/consistency be less than desirable?

Kevin, I really appreciate all of the advice and information you lend to this board. I've learned a tremendous amount by reading your posts. Many thanks.

jon
 
My pleasure.

Yes, you can make char siu out of strips from the ham. Just don't overcook. Taste for tender then remove immediately.
 
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