Fresh Ham

Unknown

I have no idea where to start but I do know this must be ready by noon on Sunday and that I can't start before 9 that morning (my son had baseball games all day Saturday). I can strech dinner until 1:00 so your thoughts please. I read 350 for half an hour per pound. Does that sound right? What piece of meat do I buy, any rubs, time, temperature, etc.? The inheritance may depend on this meal!

Car Wash Mike

Chip Morris,[p]Fresh ham IMO means uncured. If that is the case you have your hands full.
If you get a cured ham (already cooked just warm up) look at the posts below. Get a butt portion not shank, not spiral sliced as they tend to dry out.[p]CWM

Unknown

Chip Morris,[p]CW Mike is right. A Fresh Ham is uncured and may
require a bit of work before putting it on the grill. Lots of folks
brine the ham for 8 - 24 hours then put a rub on it and put
it on the grill. It will need to set for a while after it
is done cooking and I would count this in as part of the total
cooking process time. [p]Here is a link to a site with ham recipes. You might want
to try the Coca Cola brine recipe. I did it last year and
and liked it so well I'm doing it again this year with a
22 pounder. [p]http://www.razzledazzlerecipes.com/ham-recipes/coca.htm[p]Good luck.
[ul][li]Ham Recipes[/ul]

djm5x9

CM:[p]Go get yourself a butt end pre-cooked ham and heat it to 140º internal on your cooker at 350º dome. If your crowd likes smoke, add some dry wood chunks to the fire. As previously mentioned, spiral cuts will dry out so use an uncut pre-cooked ham.[p]Play with the fresh hams once you have more experience.