Fresh Whole Ham

[NU2BBQ]

I have a Smithfield Fresh Whole Ham, the label says it's minimally processed. Cooking directions are 350 degrees for 18-20 min/lb, to meat temp of 160 degrees.

Should I believe that?

I was thinking of smoking at 250 for a few hours then cranking it up to 350/375 to finish. I removed the skin and applied a dry rub already. Thoughts/opinions?

 

[Smokin' D]

My wife brought home a fresh ham, too. Not knowing any better I injected it with a mix of pineapple juice and maple syrup. Put on a wet rub consisting of pineapple chunks, Magic dust, maple sugar and maple liqueur. Gonna cook it till 160* as you plan to. I think the times you quote are close enough for planning purposes. Good luck.

 

[ZILLA]

I've done a few. I recommend brining the ham for about 72 hours in a strong brine. Then smoke it at 250-275 until you see an internal temp of 170. Then you will have someting very nice.

 

[NU2BBQ]

Smokin' D thanks for the info and good luck to you too.

Zilla I wish I had time to brine but I am cooking this tomorrow.

 

[Phesant]

I think injecting and doing what you plan will be fine... I did one like that for Christmas and cooked at 250 for 6 hrs till 165 and it turned out fine.

 

[schellter]

Check out Dr Chicken's Double smoked ham, recipe is in post 14 herehttp://www.bbq-brethren.com/forum/showthread.php?t=7096
I have used this recipe twice for store bought smoked hams but they claim it works as well for uncooked hams and the pull temp is 135*

 

[NU2BBQ]

Whole Fresh Ham

Thanks everyone I feel better now. Egg is lit and just about up to temp, I'm using Ozark Sugar Maple as my smoke wood of choice today. Happy Easter to those that celebrate.

 

[Chef Jim]

You will be OK with what you have done. Most hams you purchase are fully cooked so you just have to heat them. Fresh ham is not cooked so you need to make sure it is cooked through.

Happy Easter

 

[NU2BBQ]

Results

Results were very good. I smoked it at 250 for about 7 hours then turned it up to 300 for an hour and again to 350 till it hit 160 degrees, all in all it took just under 9 hours for the 16.7lbs. It was not what the family expected but it tasted great, tender and juicy, they were very happy. I will definitely do this again. Thanks for the help.

 

[Ron_L]

What was the family expecting?

 

[NU2BBQ]

They were expecting a traditional ham.

 

[Ron_L]

They were expecting a traditional ham.

Some people! :-D

Was the ham uncured (e.g., a green ham)? That could be why it wasn't what they expected.

 

[NU2BBQ]

That's right, it was minimally prepared whatever that means. It was raw meat in plain English. They all liked the end result just not what they were used to getting as ham.