Fresh Ham

Unknown

Does anyone have a recipe out there for a fresh ham? Just got through smoking 30 + smoked hams for customers Christmas gifts, but I just bought a fresh one because I have never tried it before. Just wondering if there was some good suggestions out there.

aka mr. Earl

Neal from Mobile,[p]With the last week or two Doc BBQ did a ham in a mojo sauce in a way that got him a crispy skin. Look below and enjoy.

BBQfan1

aka Mr. Earl ,
Ray's mojo recipe was from a pork picnic shoulder roast.
This talk of 'fresh ham' has me confused as well. Is it cured/smoked or is it a raw pork leg roast?
Same cut, but raw it's a 'pork leg roast' and cured and (usually) smoked it is a 'ham'. There are things I'd try with a 'pork leg roast' I wouldn't attempt with a 'ham' and vice versa......
Qfan

Unknown

BBQfan1, skip the confusion and focus on the fact that Neal wants to cook a fresh ham. The term ham is loosely applied to a leg of pork in all forms by everyone from Emeril on down and as long as it's good, you can call it whatever you like.

Unknown

Yo Mike, Although the word is more commonly used for pork, the term HAM is used to define the back leg of any animal. [p]A fresh pork ham is an uncured back leg and will taste like roast pork, not ham. It is the cure in the ham that gives ham that hammy taste.[p]I do agree with your assessment of the difference in cooking of the front leg and back legs of the hog. Because the hams have less fat in them than the shoulders do, the hams are better for slicing than they are for pulling. Also due to difference in fat content, a finish temperature of 165º-170ºF will be fine for the ham where as at that same temperature shoulders still have a ways to go before the fat is rendered well enough for slicing.[p]Lager,[p]Juggy

BBQfan1

Juggy D Beerman,
Hey, I'm willing to stand corrected on this... I've always had the impression that it took the curing process to turn a leg roast into ham but your comments and an internet search later I'm willing to concede that isn't necessarily the case (although most definitions do say 'hind leg of pork and other animal (usually cured and smoked)..".
I guess the key word in the original post was 'fresh' and not 'ham'..lol
Qfan[p]

Unknown

Neal from Mobile,
Yep, I know what to do with a fresh ham. Every year for as long as I can remember, now 52, my family has had fresh ham. Most people won't understand but, I put my ham, usually 20 pounds in a large pot of water. Season with salt and pepper and nothing else. Boil it until done, maybe 3 or more hours. Slice, put on plate. The broth is great with noodles. I always have a large amount of ham left over for the best ham salad in the world. [p]Jerry

Unknown

Jwirlwind,
After dinner, the ham also makes some wonderful sandwitches. Put slice of ham on bread of choice, lettuce, tomatoe, mayo. Man o Man.[p]Jerry

Unknown

Chet,[p]Thanks for the information. I didn't mean to start such a disagreement on what a ham was called or cooking a fresh ham. I just wanted to know if someone had a good recipe.

fiver29

Neal from Mobile,[p]Here is a recipe I am thinking of trying.[p]John
[ul][li]Fresh Ham[/ul]

Unknown

fiver29, that is a good looking recipe but please do yourself a favor by using another curing agent instead of the saltpeter used in that recipe. [p]there are modern cures on the market now that are much safer and easier to use. ie Tender Quick, Prague Powder #1 and Insta Cure #1.[p]if these ingredients confuse you please feel free to email me for more information[p]good luck with the ham[p]reg