Cooking whole fresh ham

bbeckmann

For the last few years I've done some variation of Dr. Chicken's Double Smoked Ham usually using a partially cooked half shank. This year, I've got the whole thing. A 22 lb. fresh ham monster that I'm planning to cook. 

My big question is cook time. So far, the 25-30/min/lb has worked with the smaller hams, but I've never done a fresh ham this large. Do the same rules apply? 11 hours feels like a long time with ham, and I don't want to dry it out, but I also want to serve dinner at a reasonable hour. 

Any experience with these would be very much appreciated! If you have any other tips, I'd love to hear them. 

Wish me luck!

NPHuskerFL

Good luck. Look forward to the pics :-)

SGH

I'm hoping that my friend @cazzy will answer this for you as I have been on duty for 16 hours straight. If he doesnt I will offer what I can my friend.

gdenby

I did a whole fresh ham a few years ago. Essentially, they are just big pork roasts. I don't remember the weight. Average size or a little larger. My recollection is that I did it at 350 dome, raised, indirect. I served a little after noon, and I know I started mid morning, with the ham at not quite room temperature. Tops, 3 hours. I let it go to 160 internal, because I didn't want to disturb people who were afraid of still pink pork. It ended up moist, but I sliced it really thin, as it was a bit tough. It wouldn't hurt to drop it into a brine, altho the advantage so close to cooking would be minimal. FWIW, pork produced in the US is clean enough that it could be eaten as "tartare."

bbeckmann

Fortunately, people think ham is pink already, so I just won't disclose any temperatures, because I've also heard the complaints from folks that think pork should be cooked to 160+.

I don't want to cook it too high because it might burn the glaze I put on at the end. Unless I hear different, I suppose I'll stick to the recipe and just start it at 225 dome 12 hours early, and worst case scenario, we have easter lunch instead! 

SGH

Sir at 225 you are going to be real close to 30 minutes a pound . You certainly have the option of turning up the heat but on a 22 pound subprimal 225 is perfect. Depending on a few factors your cooking time could be a little more or a little less so I would adjust my cooking time with a two hour window in for safety. If you have any more questions please feel free to ask. On a side note if it is for sure a fresh ham I would recommend taking it to 155 instead of 140. I know this is going against advice you have seen me give before but a fresh ham is the exception to the rule. I will explain in detail if needed but again I would recommend 155.

SGH

@bbeckmann‌
If you don't mind me asking how are you prepping you ham. As is, split, drawn etc?

bbeckmann

okay, that's good advice. I am curious about 155 over 140 for the fresh ham, but I'm definitely looking for advice.

I was just planning on injecting it tonight and then throwing it on as is, then glazing in the last part of the cook. Do you have any suggestions? It's my first go at this piece of meat, so I'm looking for all of the help I can get!

DMW

Just an FYI, unless you cure it (would have needed to start awhile ago) it won't taste like ham. More of a pork roast taste. Not bad at all, but not ham.

SGH

Glad to hear that you are not trimming. I would only remove hangers (dangling loose pieces). Leave all intact fat as is. As far as to cooking to 155 a uncured ham has a totally different taste than a cured one and unless cooked to a some what higher temp most people just don't care for it. It will mellow the higher you take the temp. Hence my 155 recommendation.

SGH

@DMW‌
I did not realize you were answering. Wasn't trying to cut in brother.

DMW

@SGH I wasn't answering, just jumped in to mention if it wasn't cured it would t be "ham".

SGH

@DMW‌
I agree 100 percent that it will taste different than ham. I hope he was aware of this before he spent the money.

DMW

Not that it won't be good eating, just more like pork roast.

SGH

@DMW‌
I haven't forgot about you. I will complete what you asked for tomorrow. It's to much to type on the phone so I have been working on it as time allows. I will send it tomorrow for sure.

DMW

SGH said:

@DMW‌
I haven't forgot about you. I will complete what you asked for tomorrow. It's to much to type on the phone so I have been working on it as time allows. I will send it tomorrow for sure.

@SGH No worries, I have over 2 months to plan.

bbeckmann

I actually had no idea what I was getting myself into, but pork roasts are good too. All of the eaters are related to me so they'll just have to roll with it.

So, I think I've got the cooking plan covered. Since it's not the normal cured ham, any other tips on this? I'm already putting a glaze on it, but should I come up with some sort of sauce or something to put on it?

I appreciate all of the help here, by the way! It's always reassuring to get a little advice when tackling something new.

SGH

Maybe a sopping sauce to dip in while eating. As far as putting any thing else on the meat at this point I would not recommend it as it may clash with your glaze. Your glaze should be your final flavor profile tuned to the end result that you are trying to reach.

SGH

You are more than welcome. That's what we are all here for. To help a friend in need out.