Fresh Ham

sepedersen

I am going to smoke a fresh ham,what I need to know is what kind of wood to use????

maple or apple or even pecan??? and even a good temp to keep it at with the bge.

The ham is injected and brined. Any input would be great!!!! thanks

stike

maple, pecan, hickory... all good

250 is a good temp, or even higher, say 325, 350.

to no higher than 140-150 internal .   you are cooking a roast, after all. 

sepedersen

well it is 20 pound ham I heard about 22 mins per pound??

stike

no idea.  what temp are you taking it to?

if it is 'fresh; (uncured, uncooked), it is a roast that just happens to be the 'ham' from the pig (the cut is a 'ham'), but it will be white and grey when cooked, not pink and salty/cured etc.

is that what you are going for, a roast?

at 325, one might expect a ham (cured and already cooked, and now just being reheated) to take 20-22 minutes a pound.  but cooking, at 250, to 140-150 internal... no idea.  it should take much longer than reheating a cured/cooked ham at 325

sepedersen

I am not going for the roast ... it is brined salty/cured yes ---and is bone in the ham.. 

and your right will be white and grey.. 

I am going to prepare this for tomorrow (sat) and then serving on sunday.. so I should have all the time i need I think.. lol

thanks stike!!!!

stike

sorry  i don't know if i confused things, but i'm confused myself now. :O

hahaha

if it is truly 'cured' (not just brined), then it will be pink like a store-bought ham (cured with nitrite).  if it is just brined though, in salted water, it is still basically a roast.  it may happen to be the cut of the pig which folks call a 'ham', but it will be basically a roast

sepedersen

ok cool thanks ... your not the one that is confused its me.. but you are right it is a roast i just wanted to try something different. it s 8:15 now I put it in at 11:00 and it is just about done!!!!!

Thxs

stikes!!!!!