View Single Post
Old 04-10-2013, 06:32 AM   #4
Found some matches.
Join Date: 06-16-12
Location: Nappanee, IN

You can do fresh hams the same as you would pork butts. Just make sure you get them hot enough (200-205 degrees) in the center. Hams tend to be leaner than butts so if you plan to serve it unsauced it will be dry. Also the muscle is different so you tend to get longer stringier product. We have done this for a fundraiser at my local volunteer fire dept. with good success. Good luck.
BBQ BJ is offline   Reply With Quote

Thanks from:--->