I'm Scared

Metalhead

:woohoo: here we go....I have been looking for a fresh(green )ham to smoke on the BGE for about months....lo and behold I just found one....I am going to try and brine then smoke for A block party on the 3rd of May

wish me luck and any advice.....please respond

I am a serious ham newbie here

BENTE

here's an idea:

Pork, Ham, Fresh, Cuban Style


INGREDIENTS:
1 (10 to 12-pound) fresh ham
1 cup sour orange juice (or 4 ounces orange juice and 2 ounces each lemon and lime juices)
1 head garlic, peeled and crushed
1 Tbs dried oregano
2 tsp ground cumin
1 Tbs salt
1/2 cup water



Procedure:
1 Mix together the juice, garlic, oregano, cumin, salt, and water. Put the ham into a large bowl or leak-proof plastic bag and pour over the marinade. Let soak in the refrigerator overnight. (Or let the marinade steep for 1 hour, strain it, and inject it directly into the ham using a marinade injector; wrap and refrigerate the ham overnight. Use any leftover marinade for basting.)
2 Preheat the oven to 325 degrees F.
3 Remove the ham from the marinade, reserving the marinade, and pat dry. Strain the marinade into a saucepan and bring it to a boil. Put the ham fat side up into a roasting pan and cook it for about 25 minutes per pound or until the internal temperature registers 155 degrees F on an instant-read thermometer. Baste the ham with the marinade every 20 minutes or so. Remove the ham, cover it with foil, and let it rest for about 15 minutes. The temperature will continue to rise to 160 degrees F. Slice and serve.


Yield: 12 to 14 servings
Preparation time: 15 minutes
Cooking time: 4 hours

Recipe Type
Main Dish, Meat

Recipe Source
Source: Food Network, Julio Vila, 12/26/07

Episode#: HS0201

Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Big'un

You'll do fine! Are you wanting to slice it or pull it, when it's done?

Metalhead

I m thinking to pull it ...I have just never did a 20 llber b-4

Id like to inject it and dry rub it

just ambivelent about messing up 20 llbs of meat