|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
11-09-2011, 07:53 PM | #1 |
is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
|
Fresh ham vs partially cooked ham
I plan on smoking a ham for thanksgiving. Would you use a fresh or partially cooked, and why? I've read a few threads on here and I'm still unsure.. Help oh wise brethren.
|
|
11-09-2011, 08:23 PM | #3 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
|
fresh hams are uncured and would end up like pulled pork.
Cooked hams are great in the smoker!
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
|
Thanks from:---> |
11-09-2011, 08:35 PM | #4 |
On the road to being a farker
Join Date: 11-28-08
Location: Mendota, Illinois
|
I just had this conservation with a friend on Facebook. He asked me to smoke his fresh ham for him. I had to explain to him the difference between a ham and a fresh ham. A ham is a cured smoked ham which is actually fully cooked. A fresh ham is just a big pork roast if you try to cook it in an oven. If you smoke it, you won't have a ham, you would have about 10 lbs of pulled smoked pork. The only way you can get a ham out of a fresh ham is to cure it prior to smoking it.
So to answer your question Sam, if you are planning on smoking something for Thanksgiving, you don't want a fresh ham because you will get pulled pork. And I have never seen a partially smoked ham. They are fully smoked and there is no since in smoking it again because it is already smoked. If I were you, get a butt portion of a smoked ham, throw it in the oven and get a nice big turkey and smoke a turkey for Thanksgiving along with some MOINKS and ABT's. Good Luck.
__________________
[FONT=Comic Sans MS][B][SIZE=3][COLOR=black]Trucky9754[/COLOR] [/SIZE][/B][/FONT] [FONT=Verdana][COLOR=black]cooking on [/COLOR][/FONT] [FONT=Verdana][COLOR=black][B]Backyard Jambo Pit, [/B][/COLOR][/FONT][B]Gateway Drum Smoker[/B] [FONT=Verdana][COLOR=black][B]Fast Eddy FEC100, [/B][/COLOR][/FONT][B][COLOR=#00b050][FONT=Verdana]Large Big Green Egg, [/FONT][/COLOR][FONT=Verdana][COLOR=black]Weber Gasser[/COLOR][/FONT][/B] [B]ATC Quest 24" BBQ Trailer[/B] [B][FONT=Verdana][COLOR=black]2-Ultra-accurate Thermopen [COLOR=red]Red[/COLOR] & [COLOR=darkorange]Orange[/COLOR][/COLOR][/FONT][/B] [B][FONT=Verdana][COLOR=black]Official MOINKER since 2010[/COLOR][/FONT] [FONT=Verdana][COLOR=black]KCBS Member & [/COLOR][/FONT]Certified KCBS Judge[/B] |
|
11-09-2011, 08:50 PM | #5 |
is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
|
A little more info, I will cure the fresh ham first. Like I said I have done the research and know the difference between a ham and pulled pork. I'm looking for people who have done this. I appreciate the comments but really am looking for someone who has done this and has insight
|
|
11-09-2011, 08:58 PM | #6 | |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
|
Quote:
Double smoked hams are outrageously good. Dr. Chicken's Double Smoked Ham has been raved about here. I have never done this recipe but I have smoked a smoked ham. Off.The.Hook. Go here for the recipe http://www.bbq-brethren.com/forum/sh...8&postcount=14
__________________
Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
|
|
11-09-2011, 09:08 PM | #7 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
|
Obviously you've never tried a double smoked ham?
http://www.bbq-brethren.com/forum/sh...ad.php?t=39648
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
|
11-09-2011, 09:16 PM | #8 | |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
|
Quote:
__________________
Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
|
|
11-10-2011, 12:58 AM | #9 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
|
I've done my fair share of hams. Not really sure what you want to know but I'm willing to help you out...
Cheers
__________________
1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
|
Thanks from: ---> |
11-10-2011, 01:10 AM | #10 | |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
|
Quote:
Cheeers! Bill
__________________
A butterflies wings. About to bring down everything... |
|
|
11-10-2011, 07:32 AM | #11 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
|
You need all that stuff about as much as you need foil, 4 bajillion thermometers, an article written by Dr. Blonder, and an injection (preferably written by Chris Lilly or Myron Mixon) to make barbecue.
__________________
"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
|
Thanks from:---> |
11-10-2011, 07:34 AM | #12 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
|
If I had the choice, for ease of operation, I'd smoke a smoked ham. If I had the time, and wanted to do something special, I'd cure a fresh ham in my super duper, heavy duty meat tumbler (actually just a big bag) and smoke it.
__________________
"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
|
Thanks from:---> |
11-10-2011, 07:44 AM | #13 |
Is lookin for wood to cook with.
Join Date: 11-09-11
Location: West Lafayette, IN
|
Here's another recipe for a double smoked ham http://bbq.about.com/od/hamrecipes/r/bl81128a.htm
Hoping to try it soon. So, are cured, uncooked hams available in grocery stores/supermarkets?
__________________
The Primo Oval XL Grill & Smoker |
|
11-10-2011, 10:03 AM | #14 |
is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
|
Why do I need a large meat tumbler? I have a brine bucket i can use. I have seen multiple recipes to brine your own and they dont use a meat tumbler.
http://dizzypigbbq.com/recipesHam.html http://johndlee.hubpages.com/hub/How...re-Ham-at-Home |
|
11-10-2011, 10:06 AM | #15 |
is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
|
Have you done both? Do they taste different? I have never done this before so I am just looking for suggestions. I have read through many if not all of the double smoked ham forums on here and they do look good but I always think I can do things better ;)
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
fresh whole ham?? | capri man | Q-talk | 7 | 11-12-2011 06:19 AM |
Fresh Whole Ham | NU2BBQ | Q-talk | 12 | 04-05-2010 09:17 AM |
Got a fresh ham...now what? | RevZiLLa | Q-talk | 5 | 04-20-2008 09:05 PM |
Fresh ham | ZILLA | Q-talk | 16 | 12-30-2005 11:10 AM |
Need help for whole fresh ham... | cayenne | Q-talk | 13 | 11-06-2004 08:13 AM |
Thread Tools | |
|
|