Fresh Ham

quote:

Originally posted by Ricky:
[qb]I couldn't help my self I bought a 18 pound ham and I don't know what to do with it....[/qb]

Okay, sounds like the first time, and that's why we're here. I did a search in the CS Archives for "Fresh Ham" and found good tips, but no brines. And nope, there's no Ham 101.

I'd suggest some reading (see below) and I'm sure some of the forum will join in with more info soon.

Meat Smoking and Curing FAQ

and

Smoking Ham FAQ

and

Simple Smoked Ham

and

Food Safety info on Ham

and

Virtual Weber, Ham Selection

and

Dry Cured Ham

and

Country Curing Ham

and

Ham Dictionary

and

Ham Brine

Smokin'

Howdy,Ricky.

What you have is the start of the great Cuban Christmas Eve "Lechon Asado",although they are doing it as a marinade for 48 hours.

I don't usually brine fresh hams,since that is the usual way I find them at the store.

I usually cook them like a shoulder,and they are great.

If you are determined to brine,the Cuban and Puerto Rican cooks use one like this.

Hah! fooled ya Smokin',ya got to go over to the recipe forum- so we can keep track a them rascals.

I allready have it in a brine but I forgot to inject some brine will it still work or should I pull it out and inject it.How do you fit it in the cookshack can I stand it up.Thanks for all the info.

It should still be fine without injecting if you are brining, but I am wondering if they didn't put some sort of cure in it at the processing plant...if they did it might come out kinda salty.

Am also wondering if an 18 pounder will fit in the Smokette? Bottom rack with all the others removed?

Thanks it's going to have to after thinking about it I'm not about to reopen that bag under all that ice. I have a model 55 I don't know if it will lay flat or not I might have to lean it or it will hang but it might dry out that way. It wasn't packed in any solution.

my 2 cents: I've put two 7-lb butts on the same rack in the past, with 2 more on a second rack, all in a smokette. I would imagine that 18-lber will fit on a single rack in a 55... without touching the walls. If need be, just sort of stand it up a bit, but I would not try to hang it... it will get tender and fall off the hanger. having brined it, it should cook up just great... it will take quite some time, though, to reach the 200 internal I would assume you're shooting for (I'm guessing at least 20 hrs). good luck! let us know what happened. you gonna pull it and sauce it or slice it? for slicing, it would come out a little earlier... say about 185 internal...

Tom,

I'm going to let you handle this one.

Above Woodburner says 180 to 200.

In your brine recipe you say 150 internal.

Why?

In the Pork Shoulder/Butt/Picnic & Ham Archives the temp. is 175 to 180.
How long should I brine for ? I have seen 24 hours to 5 days. My brine is base on your holiday brine Smokin.

Hey,Ricky.
I think we are talking about two different preparations here.

Keeping in mind that an 18 lb hunk of meat could rise another 10�-12� after it has been covered and rested.

Chefs around here tend to think that a pull temperature about 135� at the center will be medium,150� medium well,and 160� well done.

To slice,it should have some body and retain some moisture.

If you are pulling it at 150�,you are getting 160� at the center and a good bit higher further out.

It has more fat than a loin and less than a shoulder,so I reckon that's middle ground.

Now when the mom-in-law comes visiting,the wife wants it cooked to about 180�- so's ya can twist the bone like a shoulder and pull nice chunks out with your fingers.

She's got them store bought teeth,ya know.

If you are doing it as the Cubans do lechon,they like it more well done and a crispy skin.They will cook to 190�+ internal.

But,that is another whole process.

Hope this helps a little.

Thanks now I have to make my mind up. I hate to keep asking questions but is 48 hrs long enough to brine it and do I still use a rub or will that make it to salty? I can easly brine longer with this weather its easy to keep ice on it.

I tend to make my rub up salt free,anytime I brine.

Even store bought hams, unless they are non injected green hams,I'm prone to skip the salt in the rub.

The longer ya brine that big rascal,the better shot ya got a draggin' some taste inside IMO. It's probably ready now,but with all the effort ya got in the project-ya might push out another day.

'Course now,I ain't the one sittin' here bondin' with half a hog.

Ha I got a smoke ring in the ham must of been the tender quick I put in the brine.
It came out good I learned alot like I should of injected it and brine longer than 3 days my only mistake was it rain while smoking and mess up my polder I should of pulled it sooner. It has good flavor and it was at the pull stage but it was a little dry for my taste.

what was the internal temp when you pulled it??

As rain mess up my polder and had to use a backup anyway it was off and I check it with a instant therm. and it said 175 it pulled easliy . As I said its good and you can tell it and taste the brine purty deep into the meat.Better next time!