Fresh Ham

Good morning, Popajack. I have never tried a fresh ham, but did do a 10 lb. pork shoulder roast last weekend. I used Texas Rib Ranger spicey rub and put it in my smokette. After approx. 10 hours I checked it and used a mop that SmokinOkie posted on this board a while back. I used the mop again several times. It took almost 18 hours before it was ready. I went by feel more than by my meat thermometer. I am not sure mine is very accurate. I then wrapped it in foil and a towel, and threw it into my cooler for several hours until we were ready to eat. It pulled nicely and was terrific.

I would recommend getting aquainted with your butcher. Mine brought out four or five shoulder roast for me to look at, still in their original wrapping as they receive them. We then selected what he considered the best one, which also had a nice layer of fat on the top which ensured good moisture and flavor.

Finally, I didn't mean to type a thesis here, but I know a number of people on this forum have done fresh ham. I would check search.

Best wishes for the holidays.

Hi Popajack,
I have done 3 fresh hams in the last month or two. One was 12 lb. and the other two were 24 lbs each. I think that they were probably some of the best things I've smoked in the cookshack yet (Model 50). I first injected them with jalapeno olive oil, brine and honey. Then I brined them in a brine with honey, sage, vinegar, and a few other things. I can't remember right now. But I brined for 36-40 hours for the big guys, less for the 12 lb. Then I smoked for abourt 16 or 18 hours for the 23lb. hams to an internal temp of 175 to 180. I tried stopping at 165, but I found that they stayed moist and were more tender at 175. These hams were amazing. I sold most of them to people at work (at cost of course) and have as many more orders as I could stand to fill. I highly recommend the fresh hams, they are great.


JayB

PS I think there is another thread already about this, you might try searching for ham.

I smoked my first fresh ham a couple of weeks ago. It weighed about 19 lbs. All the steps I took were the advice of all the helpful people on this froum. I brined it in a variation of Smokins honey brine for about 24 hours (could have gone longer) rinsed, wrapped in cheesecloth soaked in honey and pineapple juice and cooked @ 200 for about 16 hours. It was very good!