Fresh Ham?

Mayberry

I'm throwing a fresh ham on the egg in the morning for round 2 of Thanksgiving. Any tips on how to make it turn out perfect? I'm thinking 250 indirect, cooked much like a Boston butt. What temp should I cook a ham to?

RRP

Fresh ham? You mean a raw uncooked ham or a typical already cooked ham that merely needs to be reheated?

Mayberry

Raw, uncooked ham

DMW

Raw ham needs to be cured first.

Hoov

Has it been cured? If so, cook to 155-160. If not, you have a pork roast that you should cook to 140.

The Cen-Tex Smoker

DMW said:

Raw ham needs to be cured first.

actually it only needs to be cured if you want it to look and taste like ham. The cure makes it look and taste like ham but you can certainly cook it like any roast without curing it. If OP is looking for a holiday ham, he needs to go to the store and buy a precooked ham and reheat for tomorrow. you can jazz it up like richard's spiral cut ham if you want. We brined the ham we ate today for a week before smoking to get the traditional holiday ham flavor.

Mayberry

Seems I didnt prepare well for this. Rethinking that i might just smoke a turkey and fry another turkey tomorrow. This is a good-looking cut of meat that I don't want to ruin. Anyone have a good respurce on how to cure a holiday ham?

DMW

The Cen-Tex Smoker said:

DMW said:

Raw ham needs to be cured first.

actually it only needs to be cured if you want it to look and taste like ham. The cure makes it look and taste like ham but you can certainly cook it like any roast without curing it. If OP is looking for a holiday ham, he needs to go to the store and buy a precooked ham and reheat for tomorrow. you can jazz it up like richard's spiral cut ham if you want. We brined the ham we ate today for a week before smoking to get the traditional holiday ham flavor.

Right, should have been more clear. It won't be a "ham" that you would expect without a cure. No safety issues with just treating it like a roast.

The Cen-Tex Smoker

Mayberry said:

Seems I didnt prepare well for this. Rethinking that i might just smoke a turkey and fry another turkey tomorrow. This is a good-looking cut of meat that I don't want to ruin. Anyone have a good respurce on how to cure a holiday ham?

http://eggheadforum.com/discussion/1159003/american-style-brown-sugar-glazed-holiday-ham-from-charcuterie/p1

jtippers

The Cen-Tex Smoker said:

Mayberry said:

Seems I didnt prepare well for this. Rethinking that i might just smoke a turkey and fry another turkey tomorrow. This is a good-looking cut of meat that I don't want to ruin. Anyone have a good respurce on how to cure a holiday ham?

http://eggheadforum.com/discussion/1159003/american-style-brown-sugar-glazed-holiday-ham-from-charcuterie/p1

+1 - That book is great! Lots of good ideas in there... :-)

Mayberry

Thanks for all the feedback. I changed course, cooked an extra turkey and saved the ham for brining. I trimmed the skin off and put the ham in the brine tonight for its 4 day bath. I'll remove on Thursday night or Friday morning, let it dry in the fridge overnight and put it on to smoke Saturday morning.

jtippers

Let us know how it goes... I am looking forward to trying that recipe for Christmas!

BizGreenEgg

The Cen-Tex Smoker said:

Mayberry said:

Seems I didnt prepare well for this. Rethinking that i might just smoke a turkey and fry another turkey tomorrow. This is a good-looking cut of meat that I don't want to ruin. Anyone have a good respurce on how to cure a holiday ham?

http://eggheadforum.com/discussion/1159003/american-style-brown-sugar-glazed-holiday-ham-from-charcuterie/p1

Book marked for Xmas. Thanks CenTex. 

Hoov

I did that ham recipe for thanksgiving and it was great. Family raved about it.

Mickey

Mayberry said:

Seems I didnt prepare well for this. Rethinking that i might just smoke a turkey and fry another turkey tomorrow. This is a good-looking cut of meat that I don't want to ruin. Anyone have a good respurce on how to cure a holiday ham?

Have you "cured" the turkey )

Mayberry

So, after five days in the brine, the ham is finally wet cured. Pulled it out of the brine tonight, washed it off, patted it dry and put in the fridge to dry overnight. Going on the Egg in the morning. I know to cook it at around 225 for a few hours and then glaze. But, from there, I've gotten conflicting opinions. Some say to remove from the Egg, tent and finish in the oven to not dry the ham out. Others say to just glaze abd return to the Egg. I want it to be moist and good. Thoughts?

Hoov

I did the recipe that Cen-Tex posted for thanksgiving and it was great. It was my first ham cure/cook so nothing to compare it to. It was certainly better than store bought pre-cooked ham. I smoked it at 250 until I got to 130 IT and then removed it to glaze. Then back on the egg until 155 IT. I was paranoid about the glaze burning, but it was fine and I would probably glaze earlier next time so the glaze sets a bit more (it was still kinda sticky when I took the ham off). I reheated the next day and it was great. Hope this made sense, I'm tired.