To Boldly Go Where I've Never Taken a Ham Before...Help, Questions!

Redhot · 12-20-2010, 03:35 PM

So there's this little mom and pop grocery store down the street from us and they had whole uncured, unsmoked, unprocessed hams on sale for $1.49 a pound. Pretty much a pig leg minus the foot. We bought a 19.22 pound one to smoke for Christmas. Has anyone ever cooked a ham so...raw? Any rub, injection, smoking hints will be greatly appreciated!

Gimme some ham!

Vince RnQ · 12-20-2010, 03:42 PM

I don't know about curing a ham but I saw an interesting episode of the show "Food Feuds" on Food Network a few weeks ago that featured a couple of places that cooked roasted pork sandwiches, (Tony Luke's was one of the places), and they both used whole, uncured, uncooked hams as their pork cut which they they seasoned and roasted.

If you can't find any good information on curing and smoking, perhaps butterflying it, seasoning it, tieing it up and then roasting it would be an option.

aquablue22 · 12-20-2010, 04:00 PM

Hey Redhot, looks like those meds are turning Guerry's hair a little gray, beard still white, though.

That is one sweet piece of pig and at 1.49 a pound sweet deal. You know who has all the answers cooking something like that! COWGIRL..........

Buster Dog BBQ · 12-20-2010, 04:08 PM

I am no expert but I saw a thread a few weeks ago on similar thing. I think some suggestions were brining then smoking to like 160. There is also an injection recipe if you search the archive called Kiss of Death I think it is that is used with a lot of double smoked ham recipes. At any rate, I would like to do exactly what you are with a raw ham.

here's the link I found. http://www.bbq-brethren.com/forum/sh...kiss+death+ham

MadCityJim · 12-20-2010, 04:11 PM

Roasted fresh ham (uncured) is a basic building block for the Cuban sandwich as well as a basic part of Cuban cooking. So if you are looking for tips and methods, I'd google Cuban Roasted Pork (lechón asado).

I tried curing a half ham like that a few weeks ago with mixed results. The mistake I made was not injecting the cure. If you are looking to cure and smoke for Christmas, you may not have time.

landarc · 12-20-2010, 04:24 PM

You do not have time to turn that into a ham by Christmas, but, you have plenty of time to turn it into a nice pork roast. You could inject it to get more flavor deep into the roast. But, one of the best parts of a roasted pig is the hams, and they get little more than salt, pepper and some vinegar. Once the pork has cooked up, it can be chopped or pulled and seasoned once done.

Top turn it into a ham, you need to put it into a cure solution, not a brine, and it will need to sit for a couple of weeks at least. You will also need curing salts or something like Tenderquik.

BBQ Grail · 12-20-2010, 04:27 PM

Did that cat eat the whole thing?

Redhot · 12-21-2010, 09:28 AM

Quote:

Originally Posted by BBQ Grail

Did that cat eat the whole thing?

He sure would like to! Yep, that's my fat cat Angel Boy. He likes rolaids and orange juice too, go figure!

bigabyte · 12-21-2010, 10:03 AM

I've never cured a fresh ham, so I have no advice. I bet if you inject some brine cure into it you can reduce the curing time, but honestly I would just cure it for a later time.

deguerre · 12-21-2010, 10:10 AM

Wasn't really thinking of curing it when we bought it. But...could do that and cook it for New Years instead. But for uncured, any other ideas besides just deep injecting something and a rub, or maybe a simple brine? We've never brined anything before, just marinated.

bigabyte · 12-21-2010, 10:20 AM

Oh, you're not curing? OK, that's a lot easier then. The only reason brines and cures were mentioned was to make "ham" out of it!

Go with the flavorings you like, rubs and such. Inject is optional, but if you are wanting the flavors down in the meat you are gonna have to inject. Cook it to 160 internal for slicing.

Ron_L · 12-21-2010, 10:31 AM

It's basically a big butt!

. If you want it sliceable, then go with Chris' advice above.

PatioDaddio · 12-21-2010, 10:47 AM

I ran across this and it looks fairly simple.

How to Brine & Smoke a Fresh Ham

John

PatioDaddio · 12-21-2010, 10:51 AM

More:

How To Cure Ham at Home, It's Easier Than You Think!

Dizzy Pig Home Cured Ham Recipe

John

Oldschoolbbq · 12-21-2010, 08:28 PM

Red hot,where did you get the 1701 craft? I have all but that one.Will you sell?
Give me a jingle P.M.Let's talk,the Wife may be good this year.LOL
I'm a Star Trek Freak...

12-20-2010, 03:35 PM	#1
Redhot is One Chatty Farker Join Date: 04-26-10 Location: Memphis, TN Downloads: 0 Uploads: 0	To Boldly Go Where I've Never Taken a Ham Before...Help, Questions! So there's this little mom and pop grocery store down the street from us and they had whole uncured, unsmoked, unprocessed hams on sale for $1.49 a pound. Pretty much a pig leg minus the foot. We bought a 19.22 pound one to smoke for Christmas. Has anyone ever cooked a ham so...raw? Any rub, injection, smoking hints will be greatly appreciated! Gimme some ham! __________________ Michele >^..^< 22" OTS "Dirty Girl" Weber Performer/Cajun Bandit "Cajun Queen" GOSM "Bubba Q", Stovetop Smoker "Lazy Girl", ET-73 I WON A BBQ TD WITH NOOO MEAT BABY! Avatar by NorthwestBBQ Throwdowns! WWGALD

12-20-2010, 03:42 PM	#2
Vince RnQ is one Smokin' Farker Join Date: 09-09-07 Location: Phoenix, AZ Downloads: 0 Uploads: 0	I don't know about curing a ham but I saw an interesting episode of the show "Food Feuds" on Food Network a few weeks ago that featured a couple of places that cooked roasted pork sandwiches, (Tony Luke's was one of the places), and they both used whole, uncured, uncooked hams as their pork cut which they they seasoned and roasted. If you can't find any good information on curing and smoking, perhaps butterflying it, seasoning it, tieing it up and then roasting it would be an option. __________________ Rhythm 'n QUE Our Website On Facebook A Few Great Moments in RnQ History 1st Place Chicken at The Jack 2012 GC at the Inaguaral Sam's Club Invitational The Double Grand Championship

12-20-2010, 04:00 PM	#3
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida Downloads: 0 Uploads: 0	Hey Redhot, looks like those meds are turning Guerry's hair a little gray, beard still white, though. That is one sweet piece of pig and at 1.49 a pound sweet deal. You know who has all the answers cooking something like that! COWGIRL.......... __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle Magma Newport - Gasser (on the Boat) 1 - Terracotta PIG 1 Masterbuilt Modified Smokehouse [COLOR=Green]2 - Super FAST, Super ACCURATE Green Thermapen[/COLOR]1 splashproof)

12-20-2010, 04:08 PM	#4
Buster Dog BBQ is One Chatty Farker Join Date: 07-20-08 Location: Clive, IA Downloads: 0 Uploads: 0	I am no expert but I saw a thread a few weeks ago on similar thing. I think some suggestions were brining then smoking to like 160. There is also an injection recipe if you search the archive called Kiss of Death I think it is that is used with a lot of double smoked ham recipes. At any rate, I would like to do exactly what you are with a raw ham. here's the link I found. http://www.bbq-brethren.com/forum/sh...kiss+death+ham __________________ FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]

12-20-2010, 04:11 PM	#5
MadCityJim On the road to being a farker Join Date: 05-04-10 Location: Madison WI Downloads: 0 Uploads: 0	Roasted fresh ham (uncured) is a basic building block for the Cuban sandwich as well as a basic part of Cuban cooking. So if you are looking for tips and methods, I'd google Cuban Roasted Pork (lechón asado). I tried curing a half ham like that a few weeks ago with mixed results. The mistake I made was not injecting the cure. If you are looking to cure and smoke for Christmas, you may not have time. __________________ MadCityJim - ProQ Excel 20 Quad Stacker, -Weber OTG, Weber OTS, Weber Smokey Joe Gold, Smokenator, Stoker -SuperFast WaterProof GREEN Thermapen -Proud architect of: Smoked Mac-N-Cheese with Bourbon and Bacon, Big Bad BLT Platter, Whole Suckling Pig In My ProQ Excel 20

12-20-2010, 04:24 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	You do not have time to turn that into a ham by Christmas, but, you have plenty of time to turn it into a nice pork roast. You could inject it to get more flavor deep into the roast. But, one of the best parts of a roasted pig is the hams, and they get little more than salt, pepper and some vinegar. Once the pork has cooked up, it can be chopped or pulled and seasoned once done. Top turn it into a ham, you need to put it into a cure solution, not a brine, and it will need to sit for a couple of weeks at least. You will also need curing salts or something like Tenderquik. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

12-20-2010, 04:27 PM	#7
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Did that cat eat the whole thing? __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

12-21-2010, 10:03 AM	#9
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I've never cured a fresh ham, so I have no advice. I bet if you inject some brine cure into it you can reduce the curing time, but honestly I would just cure it for a later time. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

12-21-2010, 10:10 AM	#10
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Wasn't really thinking of curing it when we bought it. But...could do that and cook it for New Years instead. But for uncured, any other ideas besides just deep injecting something and a rub, or maybe a simple brine? We've never brined anything before, just marinated. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

12-21-2010, 10:20 AM	#11
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Oh, you're not curing? OK, that's a lot easier then. The only reason brines and cures were mentioned was to make "ham" out of it! Go with the flavorings you like, rubs and such. Inject is optional, but if you are wanting the flavors down in the meat you are gonna have to inject. Cook it to 160 internal for slicing. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

12-21-2010, 10:31 AM	#12
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	It's basically a big butt! . If you want it sliceable, then go with Chris' advice above. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

12-21-2010, 10:47 AM	#13
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	I ran across this and it looks fairly simple. How to Brine & Smoke a Fresh Ham John

12-21-2010, 10:51 AM	#14
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	More: How To Cure Ham at Home, It's Easier Than You Think! Dizzy Pig Home Cured Ham Recipe John Last edited by PatioDaddio; 12-21-2010 at 11:12 AM..

12-21-2010, 08:28 PM	#15
Oldschoolbbq Full Fledged Farker Join Date: 05-14-10 Location: Gibsonburg,Ohio Downloads: 0 Uploads: 0	Red hot,where did you get the 1701 craft? I have all but that one.Will you sell? Give me a jingle P.M.Let's talk,the Wife may be good this year.LOL I'm a Star Trek Freak... __________________ SMOKE HAPPY ;}- I'm not crazy,my reality is just different than yours! Last edited by Oldschoolbbq; 12-21-2010 at 08:30 PM.. Reason: change phrasing

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