Thread: Freash Ham
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Unread 01-01-2013, 06:28 PM   #2
Hoss
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16-18 hours minimum at that temp.It will taste like pork roast if it has not been brined.They are good cooked fresh,I have done several that way.Just do not expect a "Ham" flavor without brining before you smoke it. Hope this helps.Don't get me wrong,you can get it done enough to be safe to eat and slice it into slices in that timeframe.Guess I'm not sure what end product you want.Sliced vs. pulled. Maybe I am off base here.
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