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Unread 09-14-2011, 05:57 PM   #1
nucornhusker
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Default Help Cooking a Raw Ham.

I finally stumbled across fresh, uncooked ham shanks at the grocery store today and I have been wanting to smoke one badly!

My question is I don't know anything about smoking one. I've smoked plenty of pork shoulder/ribs/brisket/etc. but no ham. What temp should the ham be to be done right? Do you rub it? Brine it? Inject it? Foil it?

I know I could have at it and get a good result, but I would like any and all advice any of you can give.

Any help is greatly appreciated.

Thanks in advance!!

-K
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Unread 09-14-2011, 06:04 PM   #2
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If you have never had fresh ham...don't expect it to taste any thing like a smoked one. I have only had it cooked in the oven..it's flavor was more like a pork roast.

Now one cooked on a smoker..could be interesting...let us know.
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Unread 09-14-2011, 06:13 PM   #3
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This is what Redhot and I did last year...

http://www.bbq-brethren.com/forum/sh...ad.php?t=97424
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Unread 09-14-2011, 06:20 PM   #4
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It's HARD to find a good fresh ham 'round here, but I prefer it over smoking shoulders (not picnics, but whole shoulders).

I've always done them exactly like a butt/shoulder. I inject, rub, smoke for 4.5 hours at 250, foil and add juices to foil before closing up tight, then cook to 200 degress+-. It has a different taste than butts, but a wonderfully different taste, IMHO. It's NOTHING like a cured ham at all. It's like the ham portion of a smoked whole hog; which it is...

I can tell you that IF you fall asleep right after putting them on the smoker, and IF that smoker fire burns out, and IF you go look 8 hours later and the temperature of the smoker is 80 degrees, they're ruined. DO NOT take them inside and put them in the oven to try to recover. IF you do this you'll think you've got a decaying body in the house; fumigation is required. <--- Literally, this happened at my wedding.
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Unread 09-14-2011, 06:23 PM   #5
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Quote:
Originally Posted by Lake Dogs View Post
It's HARD to find a good fresh ham 'round here, but I prefer it over smoking shoulders (not picnics, but whole shoulders).

.
Check your stores over the holidays Hance. That's when I find them here.
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Unread 09-15-2011, 01:26 AM   #6
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Well, I went ahead and started to cure the ham. I will smoke it either Sunday or Monday. If I remember, I will post pics.

I currently have Cherry wood I plan to smoke the ham with, but I am getting in touch with my wood supplier to see if I can get some Maple before the smoke instead.

Now...do I try to do pork rinds with the skin or not??
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Last edited by nucornhusker; 09-15-2011 at 01:41 AM..
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Unread 09-15-2011, 01:50 AM   #7
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Quote:
Originally Posted by nucornhusker View Post
If I remember, I will post pics.
If I remember, I will give advise.
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Unread 09-15-2011, 06:22 AM   #8
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Quote:
Originally Posted by nucornhusker View Post
Now...do I try to do pork rinds with the skin or not??
In a word...YES!
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Unread 09-15-2011, 06:36 AM   #9
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Oh...you're curing it. That will make a difference with the responses you get.
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Unread 09-15-2011, 07:55 AM   #10
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Depends on whether you want country ham or city ham. City ham is enhanced and country is not. You probably cannot duplicate the ham you buy in the store. Should be an interesting project.
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Unread 09-15-2011, 09:58 AM   #11
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Quote:
Originally Posted by NorthwestBBQ View Post
If I remember, I will give advise.
If all goes well, I sure will.
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Unread 09-15-2011, 10:01 AM   #12
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Quote:
Originally Posted by Cook View Post
Oh...you're curing it. That will make a difference with the responses you get.
Honestly at the beginning of yesterday I had no idea. The responses I have got led me to find out about curing the ham, so that is what I did.

We will see what happens. What is the worst that can happen? I have a good time BBQ a piece of pork?
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Unread 09-15-2011, 10:11 AM   #13
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BBQ, a cured ham?
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Unread 09-15-2011, 10:14 AM   #14
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Quote:
Originally Posted by Lake Dogs View Post
BBQ, a cured ham?
As you can tell I really don't know what in the world I am doing with a ham. I am curing it, then I'll smoke it to 160 degrees and see what I get. If it doesn't work out, it doesn't work out. Chalk it up to experience.
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Unread 09-15-2011, 10:29 AM   #15
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:-)

It's ok. I completely ruined the two hams on my wedding day. We had hamburgers instead. Sadly I was already very accomplished at barbecuing fresh hams at that time, I just made a HUGE mistake and lost $120 of meat.

Best of luck with it! I hope it comes out great.
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