Smoking uncured ham's

mike

In this months issue of Chili Pepper magazine, there is a writeup on Couch's Barbecue in Tennessee. The article says they only smoke uncured hams, with hickory, in a brick pit for 14 hours, at 225-250. It also says that most others find the uncured ham too lean a cut to smoke properly. Supposedly Couch's makes a wonderfully lean bbq pork sandwich out of these cuts. [p]Has anyone tried cooking an uncured ham on the Egg? At what internal temp do you take them off? Are the results good?

Smoked Signals

mike,
I wouldn't think that the ham would be too lean to smoke. If you can smoke a pork tenderloin ... you can smoke a pig leg. I would treat it like a pork butt and letr' rip. Probably gonna be a long slow cook ...[p]BTW .. a uncured ham is called a green ham. At least thats what someone told me once. [p]Good luck.

Unknown

<p />Smoked Signals,[p]Hmmm. Green ham cooked in a green egg, Would that be the proverbial "Green Eggs and Ham"?[p]mmmmm. Sounds good to me.[p]--
Phillip
[ul][li]PhillipCentral.com[/ul]

Caney

mike,[p]I am an addict when it comes to Harold's bar-b-que in Atlanta, Ga. I have cooked many butts and picnic hams over the past four years.[p]My curiosity got the best of me and I asked Harold if he used a fresh ham or picnic portion of the pig. He uses the fresh ham, back leg.[p]I purchased a fresh ham, covered completely with honey and placed over a drip pan filled with water. Smoked with hickory chunks at 250 until internal temp of 174. Was absolutely delicious.[p]I'm going to try another this weekend. I think I will take it to 200 as I do with a butt.[p]I'll post results.[p]Caney[p]

Unknown

mike, I been telling everybody that I have done serveral Fresh Hams just like pulled pork using Boston Butt and it is absolutely not a problem at all...I usually get one that is about 20 lbs and it only takes a couple lbs off that when I have it deboned...that's the way to go for me cause I don't want to fool around with that stupid bone when it comes time to eat that sucker and I can always throw the bone in a big ol pot of beans.[p]

Unknown

Phillip , my grammer ain't good enough to understand a frazzling thing about that stuff about your grammer ...could you kinda splain that in "bad grammer" please???