Fresh Ham Follow up

Unknown

I posted a message yesterday about a fresh ham and I really didn't get a recipe to speak of. Just wanted to know if anyone had done one with a dry rub, what type marinade they used, how long they cooked it etc. I typically do the smoked ones for about 6 - hours at about 200 degrees and they are awesome, but I am just trying something new.

fishlessman

Neal from Mobile,
not sure if this would work on a fresh ham, it was done with a picnic.
Posted by drbbq on December 10, 2004 at 18:48:37:[p]Hi all,
I promised a report down below but I'm moving it up here.[p]I started Wednesday with a pork shoulder picnic, about 7 lbs. I stabbed it all over and stuck slivers of garlic in all the slits. I put it in a turkey cooking bag and put the whole thing in a big bowl. In a smaller bowl I poured a bottle of store bought Mojo Criollo. It's a Cuban marnade. I added three crushed cloves of garlic and a Tablespoon of cumin. I poured this all over the picnic and sealed the bag. For two days I flipped it every time I went in the frig.[p]Today I set up my XL egg with the platesetter and some lemon and orange wood I got from a guy in California. I wanted to get the skin crispy so I got the egg hot!! When I put it on skin side down, the dial was reading 550. I let it ease on down to a cookingb temp of 375. The platesetter on the new XL is only a couple inches from the cooking grate so it really put some heat on that skin at 550.
This worked really well. I don't much care about the skin but I know many people do so I wanted to try doing this. (At low temps the skin gets rubbery and is inedible)
After about one hour I drizzled it with olive oil and for about the last hour I had the top covered with foil.
I took the picnic off after 4-1/2 hours. It was about 180 internal and the skin was crunchy. Beautiful!!
The meat was excellent. The exposed parts were a little crunchy but nothing you wouldn't eat. I pulled it off in chunks. The small ones went right to the platter and the bigger ones got chopped a little. I ate it with a little Crystal hot sauce drizzled on it and with some Onion Butter Rice. I can't share that one, it's the first recipe for my next book. [p][p]

Unknown

Neal from Mobile, this one looked too good not to pass along too.[p]
Pineapple Roast Ham
1 (10 pound) bone-in fresh ham (leg or butt)
1 teaspoon salt
1/4 teaspoon pepper
2 cups sliced onion
1 (10 3/4 ounce) can condensed chicken broth, undiluted
1 (8 3/4 ounce) can crushed pineapple, drained
1/4 cup honey
1/4 teaspoon cinnamon
1/8 teaspoon ginger
6 tablespoons all-purpose flour[p]Preheat oven to 375 degrees F.[p]Wipe ham with damp paper towels, remove skin and excess fat from ham; rub with salt and pepper. Place, fat side up, in shallow, open roasting pan. Roast, uncovered, 1 1/2 hours. Drain drippings from pan; discard.[p]Arrange onion slices around ham; pour chicken broth into pan. Insert meat thermometer into thickest part of meat, away from bone; roast, covered, 2 hours.[p]Remove from oven. Pour drippings into medium saucepan; set aside.[p]In small bowl, combine pineapple, honey, cinnamon and ginger; spread evenly over ham. Roast, uncovered, 45 minutes longer, or until meat thermometer registers 185 degrees F.[p]Skim off excess fat from drippings in saucepan. Measure 4 cups liquid and return to saucepan.[p]Mix flour with 1/4 cup water until smooth. Stir into drippings; bring to boiling, stirring constantly. Reduce heat; simmer 8 minutes. Serve with ham.[p]Makes 8 to 10 servings.