Christmas Ham

Unknown

I am thinking of a ham for Christmas. I have did many butts with great results. My question is will it dry out if I cook low & slow without the fat content of the butts? What is the best method for this type of cook.

Unknown

MikeA,
You can slow cook but the finish temps range from 135 to 160º depending on personel taste.
Jim[p]

MickeyT

MikeA,[p]I just did a 22 lbs. fresh ham on Thursday. I was not impressed to say the least. Did not have the flavor of the hams I was used to eating. Very bland. It took 7 hours to an internal of 150.[p]Mick

Unknown

MickeyT, There is a reason why that fresh ham did not taste like the ham you are accustomed to eating. It is the cure in the ham that gives it that "Hammy" taste. Unless you cure the ham by injecting it with a curing solution, or brine it in a solution, it is going to taste like roast pork. Not that it is a bad thing, but if you are expecting something that ham taste, it's not going to be there. :-)[p]Beers to you,[p]Juggy D Beerman

Unknown

MickeyT,
Please check your email if you haven't recently. A master from the past would like to give you a hand.

nikkig

MikeA,
Dr. Chicken has a wonderful ham recipe. We did it a couple of weeks ago, and it was very good.[p]~nikki

WudEyeDoo

JDB,
A couple weeks ago, I smoked my first ham (it was a cured ham). For extra flavor, I injected it at a rate of 2 oz. per pound. I noticed that much of the injected marinade just worked its way out of the ham and never stayed in. Is that expected or is there a technique that I need to know?[p]Bob

Unknown

WudEyeDoo, Now was this ham pre-cooked? If it was then you aren't going to get much of the solution to stay inside the meat. Also, if it was already cured and not pre-cooked, more than likely the processor has already injected as much cure solution as what the ham will hold. The reason I say this is, the profit margin is greater charging for for salt water than the meat itself. That is why I hate buying tumbled/injected pork. I hate paying $2.oo to $5.oo per pound for salt water. :-) [p]I hope this helps and if you have any more questions I will try to answer them.[p]Beers to you,[p]Juggy

YB

MikeA,
I cooked a ham at Thanksgiving using a recipe I got from Mr.Toad and it was great.I started with a 10 lb.pre-cooked ham.I injected it with Chef Williams honey praline,then cut small slits 1/4" apart on the ham.Next chop pecans real fine and mix with brown sugar and a little orange juice.Cook until the ham reaches 135 degrees and the put the pecan,brown sugar and oj all over the ham and try to push some down in the slits,cook for another 20 minutes or until the ham reaches 145 degrees.Here is a picture of the ham on the small egg.
Larry
[ul][li]Honey Praline Ham[/ul]

WudEyeDoo

YB,
I figured I would need to cook a ham indirect but it looks like you did yours direct. Is that right? It didn't burn the meat closest to the fire?

Wise One

YB, that looks like some kind of feast. How did I miss out?

YB

WudEyeDoo,
I had the ham sitting on a 10" grid on top of a pie pan.Here is a picture of the ham getting ready to go on.
Larry
[ul][li]Uncooked[/ul]

YB

Wise One,
You could have come....We had pleanty to eat....How was your Thanksgiving.
Larry