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Twoie
05-09-2014, 09:28 PM
I'm somewhat new to smoking and had a few questions about smoking a fresh ham. I'm not wanting to Cure this thing just want to cook it as pork. Was wondering what temp and internal temp I should get it too. Any help would be appreciated, I searched the site a good bit and was only able to find people wanting it cured.

Thanks Eddie

oifmarine2003
05-09-2014, 09:36 PM
If you don't cure it, it really won't be "ham", at least it won't taste like ham. If you are going to pull it, start probing around 195-200. If you are going to slice, pull much sooner. I did a pork loin roast recently and pulled at 140 to slice.

Wampus
05-09-2014, 10:12 PM
Yeah, if you're not curing it, it pretty much cooks like a butt.

smoke ninja
05-10-2014, 05:50 AM
Don't take the ham to the same IT as shoulder. 200 will dry out some. I think they're right I little sooner like 180

http://i1121.photobucket.com/albums/l520/smokeninjabbq/20131013_150247_zpsl8fhgxym.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/20131013_150247_zpsl8fhgxym.jpg.html)

grantw
05-10-2014, 06:39 AM
The one i just did here http://www.bbq-brethren.com/forum/showthread.php?t=188263&goto=newpost i took to 195 which was where it was probe tender - i started checking it around 180, and it was real good, i did wrap in foul though cause like ninja stated i was scared to dry it out. It wasnt dry at all though

qman
05-10-2014, 09:11 AM
I would never go over 180 internal on an uncured pig hind leg, which is what we are talking about here. I cook these more like you would a pork loin. Not enough internal fat to go to the pullable stage for me.

Fwismoker
05-10-2014, 09:39 AM
I have cooked those not cured.....go to 160 and no higher. It is a ham so you dont cook it like a butt

grantw
05-10-2014, 11:36 AM
He will have to try it both ways, i prefered it when it pulled apart, but i see others prefer it the other way.