Raw Ham

makis · November 2012

I just started a 16 pound ham as a present for my MIL bday ( never ask how many...)

I am expecting it done done in20 hours at 250 dome. Depending on how it goes I might bring the heat up early tomorrow morning...

It has the rind on and it is seasoned only with sea salt and lemon pepper...

nolaegghead · November 2012

Looks good - is it uncooked but cured?

makis · November 2012

No. It is the way it comes off of the animal.

I just described the part of the pork!

Tjcoley · November 2012

I'm no ham expert, but it is on my to do list, so I've looked into it quite a bit. If you want ham, the pink, salty stuff that is commonly called ham, you need to cure it before smoking. Smoking a piece of pork, "the way it comes off the animal" will result in a pork roast, or pulled pork, depending on what temp you take it to. It will not taste like ham. You will still have a very nice fresh pork roast.

makis · November 2012

It will be pulled but how would you call this particular part of pork? If leg then so be it...Names is not the issue here.

This photo is after 16 hours in with IT of 175

makis · November 2012

The pork came out at 19 hours having 200 IT.

No photos because it was consumed in 20'.

IrishDevl · November 2012

It certainly looks good, I bought a half-pig recently and it came with a nice fresh ham. I am thinking of curing, i would like to see how that would come out. I will dig up my Charcuterie book and get cracking.

Griffin · November 2012

Hind quarter? Rear quarter? Rear leg quarter?

Griffin · November 2012

Oh...and it looks like it came out real nice. Good job.

fishlessman · November 2012

makis said:

It will be pulled but how would you call this particular part of pork? If leg then so be it...Names is not the issue here.

This photo is after 16 hours in with IT of 175

thats what i would call it, fresh ham, as opposed to a cured only country ham or a cooked smoked ham. looks good, did it pull well at 200

billyray · November 2012

Fresh leg of pork.

Tjcoley · November 2012

Whatever you call it it looks good. Nice cook.

Griffin · November 2012

Isn't fresh ham (ham that hasn't been cured) also called green ham? Or is that something else?

makis · November 2012

It pulled perfect, Made a great impassion to all and as a side dish I had sweet bell peppers stuffed with a variety of cheese, cherry tomatoes and pieces of grilled turkey. Fantastic meal....

IrishDevl · November 2012

Griffin said:

Isn't fresh ham (ham that hasn't been cured) also called green ham? Or is that something else?

Thought it was green eggs and...

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