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Unread 11-09-2011, 07:53 PM   #1
samfsu
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Default 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.
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Unread 11-09-2011, 08:10 PM   #2
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for sure i don't like the spiral cut ones. i get the ones that are cured but need to be cooked.
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Unread 11-09-2011, 08:23 PM   #3
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fresh hams are uncured and would end up like pulled pork.

Cooked hams are great in the smoker!
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Unread 11-09-2011, 08:35 PM   #4
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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.
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Unread 11-09-2011, 08:50 PM   #5
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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
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Unread 11-09-2011, 08:58 PM   #6
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Quote:
Originally Posted by trucky9754 View Post
They are fully smoked and there is no since in smoking it again because it is already smoked.
Au contraire!
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
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Unread 11-09-2011, 09:08 PM   #7
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Obviously you've never tried a double smoked ham?

http://www.bbq-brethren.com/forum/sh...ad.php?t=39648
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Unread 11-09-2011, 09:16 PM   #8
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Quote:
Originally Posted by samfsu View Post
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
So you have a 4 Needle injector and a Large meat tumbler?
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Unread 11-10-2011, 12:58 AM   #9
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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
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Unread 11-10-2011, 01:10 AM   #10
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Quote:
Originally Posted by Phrasty View Post
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
I done a Ham or Two as well... But to me, Phrasty is an expert. Check his stuff out!

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Unread 11-10-2011, 07:32 AM   #11
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Quote:
Originally Posted by WineMaster View Post
So you have a 4 Needle injector and a Large meat tumbler?


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.
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Unread 11-10-2011, 07:34 AM   #12
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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.
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Unread 11-10-2011, 07:44 AM   #13
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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?
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Unread 11-10-2011, 10:03 AM   #14
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Quote:
Originally Posted by WineMaster View Post
So you have a 4 Needle injector and a Large meat tumbler?
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
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Unread 11-10-2011, 10:06 AM   #15
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Quote:
Originally Posted by Cook View Post
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.
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 ;)
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