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Unread 11-21-2013, 01:44 PM   #1
oldsmobubble
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Join Date: 07-25-13
Location: Philadelphia, PA
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Default Green or Fresh Ham

I ordered a fresh unsmoked uncured ham this morning from the butcher and I plan on cooking it up this weekend, any and all suggestions would be greatly appreciated. I believe it will be about 10 LBS or so bone in and I was planning on doing it like a normal ham only in the smoker. My plan is to inject it and rub it with brown sugar and pineapple rings and probably cook it at about 275 - 300 for roughly an hour per pound and then let it rest for about an hour or so. This will be a first for me so like I said before any and all suggestions would be greatly appreciated. I will take anything from cooking temps and times to injection and rub recommendations.

Thanks in advance,
Oldsmobubble
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