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Are you happy it’s finally
National BBQ Month
? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our
Smoking Basics Publication
...if not, proceed to some of our favorite recipes! We love
Dr. BBQ’s Coffee Rubbed Brisket
Famous Dave’s Sticky Ribs
Virginia Willis’ Pulled Pork
. Pair with this
for a winning way to start off May!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Cooking a fresh ham
Anyone have any suggestions for cooking a fresh ham.
Here is one I've used a few times and people liked it.[p]
are a bunch of recipes at this site for ham, but
this is one of the few for a fresh ham.[p]Happy Easter!
There is a good recipe on www.dizzyigbbq.com/recipesham.html (click on cured ham if it doesn't take you to it)
I was planning on doing one until I read the recipe...wow, lots of attention, and to cure it for 8-10 days? Easter is then over!!! Good luck. And all the Fresh that I found weighed 22+ lbs whick is a bit more than I wanted!!
The recipe on Dizzy Pig's site looks good but is for curing
a ham from scratch. I'll have to try it one of these days
The link I posted only requires an 8 - 24 hour brine and
actually comes out like a pork roast. It's very tender and
has a good taste. That is doable between now and Easter.
In the past year I've done 4 or 5 fresh hams with reasonably good success....My first tip would be to make absolutely sure the ham is thawed out completely.....these rascals are thick and can be frozen deep down inside.....I've done the Coca-Cola ham recipe to the letter....It's a great recipe....But we didn't think there was enough enhanced taste to justify the effort....But that's just our opinion....I inject the daylights out of my fresh hams with a solution that's 3/4 pure apple juice (not from concentrate)....1/4 part water....a heaping cup of light brown sugar....and two or three tablespoons of worcestershire sauce......[p]I also cut a diamond pattern into the fat cap of the ham....deep enough to cut the cap and just barely through the membrane....but not deep enough to cut the meat....then I slather on the cheap mustard and the Dizzy Pig rub......nice and thick like......[p]Hams are different from Butts or shoulders.....and should be cooked differently.....DO NOT COOK IT LOW-N-SLOW.....there's just not enough fat substance in the inner tissue.....Hams are cooked rather hot....rather fast.....325 to 350.....I pull mine off at 155 - 160...but no higher.....Put in a pan and foil over tightly for at least a half hour before serving......[p]And do yourself a favor...handle ALL the carving duties by yourself....As there will be a guest that will get a little crazy with the knife and screw it up! Save yourself the angst and man (or woman) your carving station![p]Happy Easter![p]Ed
Supposedly the curing is what makes a Ham taste like a Ham, rather than a Pork Roast or Pork Chop. Hope yours turned out well.......... LOL
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