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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-16-2014, 11:54 AM   #1
slammmed
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Default "georgia" ham request

So after watching the last bbq pitmasters where they did "georgia style salmon" I really became interested in the hams and would love to do some for easter.

anyone got any recipes? I loved the look of that bbq glaze but thats something I don't have a recipe for? Any tips/tricks from peeps out there? We'll be at the park all day and figured eating around 3-4pm so im thinking I can get the meat on the pit around 9am is that enough time to do a fresh ham?
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Unread 04-16-2014, 12:29 PM   #2
Lake Dogs
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Same as a butt, EXCEPT monitor the temps closely. Whereas a butt is fine way into the 200's, that fresh ham needs to come off at 195, even 190 possibly. Inject the dickens out of it.
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Unread 04-16-2014, 01:06 PM   #3
onequickm3
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What kind of injection would you use on a ham? I'm thinking about doing the same this sunday.
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Unread 04-16-2014, 01:09 PM   #4
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are you guys talking about "green" (uncured hams) or cured ones?

makes a big difference
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Unread 04-16-2014, 01:21 PM   #5
onequickm3
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I'm interested in cured Hams and what to inject. I have found a lot of glaze recipes online that sound good.
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Unread 04-16-2014, 01:23 PM   #6
Lake Dogs
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FYI: they weren't using cured hams. These were "green" or "fresh". This is BBQ afterall...
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Unread 04-16-2014, 01:25 PM   #7
Lake Dogs
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By the way, you put more injection in a fresh/green ham than you might in a butt because there's significantly less fat in the ham vs. a butt. That's also why the temperature difference. They can become dry if overcooked.
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Unread 04-16-2014, 01:25 PM   #8
ButtBurner
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Quote:
Originally Posted by onequickm3 View Post
I'm interested in cured Hams and what to inject. I have found a lot of glaze recipes online that sound good.
I would not inject anything into a cured ham

thats why I asked if they were green or not
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Unread 04-16-2014, 01:29 PM   #9
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Quote:
Originally Posted by ButtBurner View Post
I would not inject anything into a cured ham

thats why I asked if they were green or not
Actually, I think I might try injecting with a salt free solution sometime though. Similar in ingredients to what I use in my glaze. It would be an experiment to try on one that wasn't for a special dinner occasion though.
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Unread 04-16-2014, 01:35 PM   #10
onequickm3
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Thanks, I'm a REC TEC rookie, actually just had it deliver today. It seems that the rule then is don't inject anything, rub only. Except in a hand full of special cases.
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Unread 04-16-2014, 01:54 PM   #11
Lake Dogs
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Quote:
Originally Posted by onequickm3 View Post
Thanks, I'm a REC TEC rookie, actually just had it deliver today. It seems that the rule then is don't inject anything, rub only. Except in a hand full of special cases.
Not a problem, but no. You can inject nearly anything... That said, cured ham ain't BBQ. It's cured.

For BBQ, I've been known to inject fowl (chicken, turkey, etc.), beef (briskets, chuckies, etc.), pork (fresh hams, butts, picnic's, whole shoulders, etc.). They were all rubbed.
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Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Unread 04-16-2014, 02:12 PM   #12
deguerre
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Did you just include chicken as BBQ?
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Unread 04-16-2014, 02:24 PM   #13
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Quote:
Originally Posted by onequickm3 View Post
I'm interested in cured Hams and what to inject. I have found a lot of glaze recipes online that sound good.
As some here have said, prob stay clear of cured hams for BBQ. Green hams will allow you to inject and smoke as you might a butt. Watch temps (again as others here have said) as you'll want to pull the hams before they hit that 200 mark.
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Unread 04-16-2014, 02:30 PM   #14
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I stumble upon this every once in a while - http://www.bbq-brethren.com/forum/sh...8&postcount=14. I personally haven't done this but I eventually will. Seems like cured, fully or partially cooked hams can be injected and smoked, or as Mr. Minion says, double smoked. Sounds like an adventure - just wouldn't want to jeopardize my Easter dinner without trying it out first
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Unread 04-16-2014, 04:43 PM   #15
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Quote:
Originally Posted by Brew&Cue View Post
I stumble upon this every once in a while - http://www.bbq-brethren.com/forum/sh...8&postcount=14. I personally haven't done this but I eventually will. Seems like cured, fully or partially cooked hams can be injected and smoked, or as Mr. Minion says, double smoked. Sounds like an adventure - just wouldn't want to jeopardize my Easter dinner without trying it out first
I have used that for the last two Thanksgiving. I personally think it is great.
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