Fresh Ham

Unknown

What's the skinny on cooking a fresh ham in the egg? Got a Five pounder and need advise on time/temp/wood/glaze/etc...

Sundown

USReed,
This is one we used a couple of times. Don't expect anything like you get that's store bought. It's more like a tasty pork roast.[p]Brined and Smoked Ham
Submitted by: Lee2 cookinlee@webtv.net[p]Ingredients:
• 5 lb Boneless fresh ham
• 8 Oz Kosher salt
• 8 Oz Dark brown sugar
• 1 Tbs Saltpeter
• 3-4 Tbs Black peppercorns
• 3-4 Tbs Whole cloves
• 2 Tbs Allspice berries
• 8 Cup Water
• Apple juice
• Whole cloves [p]
Preparation Directions:
• Prepare brine mixture by heating all ingredients except ham, apple juice and final whole cloves. Stir to dissolve sugar, salt and saltpeter. You may also add 3 or 4 whole bay leaves, broken, to this mixture. When the mixture cools, pour into a non-reactive container and add the ham. Place a saucer and a mug full of water on top of the ham to keep it submerged in the brine. Refrigerate for one week.(we've only brined for 48 hours) [p]• When ready to smoke, remove the ham from the brine and rinse very well with cold water. Place ham in a V-rack and put rack into a drip pan. Add apple juice and several whole cloves to the drip pan.[p]
Cooking Directions:
• Bring Egg temperature to 450°. Add soaked hickory and apple chunks to the coals. Place drip pan containing the ham onto the grate. Adjust dome temperature to 350° and smoke for approximately six hours or until internal temperature of the meat reaches 180°.