Uncooked, uncured ham

BigR72 · December 2010

I have 2 5 lb uncooked uncured hams. I need ideas and or recipes. I would like to do both at the same time. I usually do a apple cider brine on my pork pork, but I want the "ham" taste. Help......

stike · December 2010

ain't gonna have a ham taste unless it's cured. if it isn't cured, it is a roast.

it will look and cut like a pork roast if you take it to 145-150.

if you go low and slow til it's 195-205, you'll have pulled pork.

no real way to make it truly 'hammy' (cured), but you can smoke the bajeezus out of it and it'll be different than a straight up roast

PattyO · December 2010

That's a Fresh ham, and very good. Oil and heavily salt the rind to make it crisp. Cook at 350' uncovered until it is done. At least that's how I do it in the oven. A pork roast.

Clay Q · December 2010

I have half of a fresh ham, shank end, in a 5 day brine. The plan is to slowly hot smoke until 160 degrees internal then rest the ham in the frig for several days to mellow the smoke flavor. On the day I serve I'll roast at 350 degrees dome until I hit 160 internal just like a regular smoked ham. Hope it turns out!

GeorgiaBorn · December 2010

Here is a recipe that I found a few months ago. I've tried it once and it was pretty amazing and pretty simple:

Fresh Whole Ham

Brine
3 tablespoons Pickling Spice
3 cups Salt
3 cups Brown Sugar
3 tablespoons steak rub or seasoning
4 cloves Garlic

Bring 30 cups of cold, filtered water to a boil along with above ingredients until salt and sugar is dissolved and flavor from other ingredients infuses the liquid, about 10-12 minutes.
Remove from the stove and cool until liquid is 38°F, which is ideal temp for brining and curing.
Buy a whole pork leg with ham bone intact. Skin the rind and outer fat off the pork leg.
Strain 1 cup of the brine for every 5 pounds that your ham weighs for injecting.
Inject the ham, making sure that you inject the curing brine around the big bone running through the leg.
Place ham into cooler and pour the remaining brine over the ham. If it doesn’t completely cover the ham, make sure that you flip the ham several times during the brining process.
Brine ½ day for every pound. So, if your ham weighs 15 pounds, brine for 7 days. Ensure that it is refrigerated in conditions that keep the temperature of the brine as close to that ideal 38°F temp as possible!

After the curing period, you've just turned a pork leg into a full-fledged cured ham! The meat will have that distinct smell of and pink flesh tone of the ham you are used to.
Set your BGE up so that it maintains a 240-250 temperature.
Put your soaked wood (apple wood is ideal for smoking hams) on and once the smoke gets going, add your ham. You are cooking the ham to an internal temperature of 145.
If you want to glaze the ham, you should start applying the glaze at intervals when your internal temperature is about 10 degrees from your target temperature.
Apply glaze every 20 minutes until the ham reaches the internal temperature of 145 degrees.
You should count on about 20 minutes per pound on the smoker to reach your target temperature of 140 degrees.

Uncooked, uncured ham

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