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First fresh ham smoke.

I’m about to try my hand at my first fresh ham on the egg. I’ve got a 10.5 lb butt end cut fresh ham. Any recommendations on temp, wood, rub, etc? And how long I can expect it to take to get done? Is this going to cook about like a Boston Butt time wise? What temp should I consider it done?
Thanks. 

Comments

  • GregWGregW Posts: 2,397
    edited December 2020
    Is it really a ham, if it hasn't been cured?
    Edit: welcome to the forum. Hopefully someone with experience in this will reply shortly.
    Here's an interesting read:
    https://www.fsis.usda.gov/wps/wcm/connect/d1df4c79-ad2b-4dd4-a802-ed78cd14409d/Ham_and_Food_Safety.pdf?MOD=AJPERES#:~:text=Ham is the cured leg,cured thigh meat of turkey.
    Birmingham, AL
  • lkapigianlkapigian Posts: 7,559
    My favorite is an old Justin Wilson recipe which is just Creole Mustard and Honey .....coat the ham in mustard , low temp 250-275bin direct to it 145 ish , you can even take it to the point of ppulling if desired , pour honey over the mustard coating allow to set and not burn, I have let the honey mustard coating ride from the very beginning watching the temp

    Ham is Ham......Cured = nitrites/nitrates Fresh = salt cure 
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker coming soon- Blackstone 36 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • PigBeanUsPigBeanUs Posts: 534
    Pulled pork takes so long because you are taking it to 205. 

    If you want to slice the ham, and it is totally green (un cured), then you have a roast. Roast it. 

    At 140-145 it will be mid-rare and will coast to 150, whoch is where most civilians like it

    I go a bit rarer myself. 

    The cut is a ham whether you cure it or not. But these days “ham” pretty much implies a cured ham, just because most people don’t know the differences. 
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