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17 Lb. ham is done!

SundownSundown Posts: 2,968
edited 2:01PM in EggHead Forum
I gotta tell ya, that's a lotta dang ham!
took just about 5 hours to reach 170º internal with the dome temp on a rock solid 350º
I did not brine.
It's tender.
The same general flavor of Pulled Pork is very apparent..
The salty taste we are accustomed to isn't there so, #1 Wife wasn't too enthused.
Well here are my observations on fresh ham.
Next time I will do a brine for about a week. I have an old crock around here somewhere. I might even consider Injecting too.
Not bad but not the greatest.
My opinion is that hams should be cold smoked then you can use Mr. Egg to heat them up. I wouldn't discourage anyone from trying a fresh ham but I would strongly recomend a long brine. One thing for sure is the next one will be a whole lot smaller![p]


  • FireballFireball Posts: 354
    The March April issuse of "Cook's Illustrated" has a great article on Discovering Fresh Ham Roast. I will try this on the BGE this spring. They list several recipes including Coke. Just an idea

  • SundownSundown Posts: 2,968
    Fireball,[p]Someone had mentioned that to me a week or two ago. I'll head over to the library and see if I can find it.

  • Sundown,
    i just finished a 20lb fresh ham and a 10lb butt. i love the fresh hams but i have never cooked one less than about 19 to 24 hours. i use Elder Ward's method i picked up on this web site. they just fall of the bone. i tryed a dry rub on the one i did this weekend. i put the rub on wed. eve and then left it in the frig till fri eve when i started the cook. i think i like just salt and pepper just as well as the rub. anyway it made for some greeat pulled pork bbq.

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