ham bone in - suggestions cook

RGBHV

I just bought two pieces (1 xs 10.5 lb pork, 1 x 8 lb) pork bone in.

He's a pic of the 10.5 lb'r.



My question - what are your recommendations for cooking the 10.5 lb piece and how long do you think it will take to cook?

Your input would be greatly appreciated.

Thanks,

Michael

Panhandle Smoker

Egrets Maple burbon ham is to die for.

RGBHV

I looked up the receipe and that sounds great. I heard several people rave about this around Easter.

Thanks for the suggestion!

Michael

Florida Grillin Girl

Michael, don't forget to save the bone. You can use it for green beans, or for mac and cheese. I used Egret's ham bone for both and they came out great.
If you need recipes for those, I can provide.

Faith
Tampa, FL

Richard Fl

Egret's ham recipe is for a pre-cooked one. Yours looks very fresh.

RGBHV

Richard:

That's true - #$%* ! I was going to prepare it today and cook it tomorrow...

Any suggestions?

Michael

Little Steven

Michael,

Cant help. I've never don a fresh one but I think there is a recipe in the section.

Steve

RGBHV

Thanks Steve:

I didn't read the receipe in full "cooked ham" as I thought I'd prepare it later this afternoon (after the honey do projects) and then cook it tomorrow.

Michael

Panhandle Smoker

Good catch, I did't even pay attention to the pic.

Richard Fl

Type in fresh ham in the search section.

http://www.eggheadforum.com/index.php?searchword=fresh+ham&option=com_simpleboard&Itemid=112&func=search

Kokeman

I have never tried this but it sounds good.
http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=68&func=detail&id=271


I have low and slowed fresh ham before with hickory.

RGBHV

Looks like most receipes suggest brining before cooking - I've never done that before, it doesn't sound too complicated.

Once brined, is it then possible to use Egret's maple burbon recipe?

Michael

Little Steven

Michael,

You may want to think about doing it tonight. Hams are cured to tenderized and then smoked. That is a well exercised muscle and probably needs slow cooking. I would treat it like a shoulder.

Steve

hornhonk

Did my first ham yesterday. This is how it turned out!

RGBHV

Fresh, cooked?

Any pics of it sliced?

How big? How prepared? What temp? How long? etc?

Michael

RGBHV

It sounds like I have two options:

1) Brine and then cook: If I brine overnight (12 hrs) is that enough or do I need to brine it longer? If I brine it longer, will I still be able to have it for dinner tomorrow?

2) prepare it tonight like a butt, slow cook it overnight - ready for dinner tomorrow night.

I have no preconceived expectations (ham versus pulled pork) other than that it tastes good.

Michael

Little Steven

Michael,

I think it takes a long time to cure a ham. Even when it's cured, it will still need to be cooked slow. I really have no idea what the taste would be like just on it's own but I would guess at something more like picnic than butt. Sucks that the stores are closed tomorrow eh?

Steve

RGBHV

I just saw this meat at Starsky's (a polish grocery store) and said "I have to have it". Dah...maybe I should think things through a little more. But then that wouldn't be me!

I've got lots of stuff to cook tomorrow so closed stores won't bother me, but I was looking forward to cooking something different.

Hope you loaded up on beer! I did!

Michael

Little Steven

I have two cases of 28 Candian and two, 4-packs of Kilkenny. That should get me through the day. There's a half a dozen Coor's light in the beer fridge that have been there since the late nineties if I get real desperate.

Steve

RGBHV

Pony pee...put it in a time capsule.

hornhonk

No pics of it sliced, sorry. It was consumed before I thought of getting more pics. It was a cooked ham, 11 lbs. I rubbed it with equal amounts of brown sugar and black pepper. Smoked it over applewood chunks at 275 for 4 hrs, basting with a mixture of honey and pineapple juice the last hour.