Fresh Ham/Rub questions

Former Member

In a previous post, it was identified that I have a big fresh ham, and I am going to cut in half and smoke it for a party. I'll be starting REAL early so it will be done.

My question now- rub or not rub?

Here in Seattle, we have a very cool spice shop that has a mixture call Beale Street rub that they concoct, so that might be pretty good..

Do I skin the pig, or just put the rub on the outside? After I rub, and let sit overnight, is it a good idea to put on a coat of vegetable oil, and then more rub?

If I rub, do I mop, and if I mop, will the liquid mop mess up my cooker?

Rookie cookers need to know...

8/23/019:52 PM

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Former Member

I would say you're best off rubbing the meat and letting it sit overnight. If so, cut back the skin to the shank of the ham or the rub won't penetrate.

Mop is a matter of preference. If the ham pieces have a good covering of fat, don't bother...the fat will render and "baste" the meat as it smokes. Opening the smoker to mop will also increase cook time.

Another option is to slather on a thin coating of yellow mustard after the initial overnight rub...sprinkle more rub over the mustard. The mustard/rub combo produces a "crust" which keep the meat moist while adding flavor.

8/23/0110:18 PM

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Former Member

I agree,

what TC said!

Hides just don't let the smoker nor the rub penetrate (for chicken, put the rub under the skin).

Smokin

8/23/0110:47 PM

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