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Fresh 19# ham

Need ideas on how to smoke a 19# fresh ham this weekend?
It's the cow that drives the meat!!

XL Egg, Mini Max. 
Baraboo, Wi

Comments

  • thetrimthetrim Posts: 8,015
    Egret's ham or just smoke it.  Nothing added.  Someone on here refers to that a nekkid ham.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • thetrimthetrim Posts: 8,015
    I think this is the recipe so may rave about..


    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • fishlessmanfishlessman Posts: 24,390
    havent seen a fresh (uncured) ham posted in a decade or more. its either roasted, or can be slow cooked into a pull and i believe it needs to be wrapped at the end til pullable. ive never done nor even seen one.  if its a cured ham, lots of recipes here, hard to go wrong, its a reheat so do NOT go over 140 internal or it starts to dry quickly
    @sgh and a few others probably cook the fresh hams
  • buzd504buzd504 Posts: 2,785
    Wouldn't an uncured ham be a picnic?  It doesn't really become "ham" until it's cured right?
    NOLA
  • fishlessmanfishlessman Posts: 24,390
    buzd504 said:
    Wouldn't an uncured ham be a picnic?  It doesn't really become "ham" until it's cured right?
    picnic is front leg, ham is rear. bothe can be fresh or cured. i buy picnics either way, fresh ham here is special order
  • buzd504buzd504 Posts: 2,785
    buzd504 said:
    Wouldn't an uncured ham be a picnic?  It doesn't really become "ham" until it's cured right?
    picnic is front leg, ham is rear. bothe can be fresh or cured. i buy picnics either way, fresh ham here is special order
    Ah, OK, helpful.  Thanks.


    NOLA
  • Carolina QCarolina Q Posts: 13,704
    edited March 15
    I have a bookmarked recipe for cooking a fresh ham, but I've never done it. Pic looks mighty tasty though!

    https://www.finecooking.com/recipe/fresh-ham-with-rosemary-garlic-and-lemon

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • HendersonTRKingHendersonTRKing Posts: 1,418
    I've home-cured mine, which made it a longer-term project than a weekend cook.  Definitely the best ham I've ever had, and highly recommend doing it the "long way."

    https://eggheadforum.com/discussion/1201295/26-fresh-ham#latest
    It's a 302 thing . . .
  • gdenbygdenby Posts: 6,171
    I did one in 2009. Don't have my notes, but I do recall I took the internal to about 160F, so my MIL, afraid of pink pork, wouldn't freak. Probably used Dizzy Dust w. some extra brown sugar, and scored the fat layer.

    Cooked hot enough to get the heat down to the inside, which evidently was hot enough to strongly brown the sugar in the rub.

    My recollection was that sliced thin it was fairly moist and tender, and the exterior smoke was minimal. Prob'ly didn't use much in the way of smoke wood.


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