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Fresh ham ideas???

ronbeauxronbeaux Posts: 988
edited 11:43AM in EggHead Forum
<p />I looked through the archives and found mostly pre-cooked ham recipes. this one is 9.5 lbs and raw, uncooked, needs help.[p]Any ideas, because I don't have a clue.


  • ronbeaux,
    You might try this Coca Cola recipe for Ham / Loin, check out
    this site:
    We've done a variation of this recipe using fresh hams and they
    turned out great. You might also check some of the other
    recipes on that site. Most are for precooked hams, but there may
    be a few others for fresh hams.

    [ul][li][url=http://If you are talking Coca Cola recipes for Ham / Loin, check out]Fresh Hamm[/url][/ul]
  • K_sqrd,
    Oopps.. Guess the link didn't quite make it. Try Again.

    [ul][li]Fresh Ham[/ul]
  • ronbeauxronbeaux Posts: 988
    Thanks! I'll put that one in my book. Don't have the time, this just came up. I saw one on Food TV that looks really easy and at 9.5 lbs it should be ready in under 4 hours. at 350

  • ronbeaux,
    i would say...
    cook that and bring it to my house so i can take some pix!
    it's beautiful![p]wouldn't it just be a low-n-slow at 225 until maybe 150 or something? i think most smoked hams are brined though, right?
    heck, i don't know, but i'd love to put one on the egg just for the photo ops!

  • ronbeauxronbeaux Posts: 988
    Rick's Tropical Delight,
    That's what I thought. This one was cut right off of a fresh dead pig. Got a recipe from Paula on Food and gave it a try. It's at 100 internal heading to 160 at 325 cook temp. So here are some food porn pics for ya.


    Coated it with soy sauce and honey and threw in some cloves(my idea.) I think I might have "scored" it a little much, but it was mostly fat and skin anyway. I got it covered with a foil tent now to cut back on the browning. Cherry wood for smoke.
  • that is a work of art, man!
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