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Raw Ham
makis
Posts: 81
I just started a 16 pound ham as a present for my MIL bday ( never ask how many...)
I am expecting it done done in20 hours at 250 dome. Depending on how it goes I might bring the heat up early tomorrow morning...
It has the rind on and it is seasoned only with sea salt and lemon pepper...
Comments
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Looks good - is it uncooked but cured?
______________________________________________I love lamp.. -
No. It is the way it comes off of the animal.I just described the part of the pork!
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I'm no ham expert, but it is on my to do list, so I've looked into it quite a bit. If you want ham, the pink, salty stuff that is commonly called ham, you need to cure it before smoking. Smoking a piece of pork, "the way it comes off the animal" will result in a pork roast, or pulled pork, depending on what temp you take it to. It will not taste like ham. You will still have a very nice fresh pork roast.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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It will be pulled but how would you call this particular part of pork? If leg then so be it...Names is not the issue here.This photo is after 16 hours in with IT of 175
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The pork came out at 19 hours having 200 IT.No photos because it was consumed in 20'.
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It certainly looks good, I bought a half-pig recently and it came with a nice fresh ham. I am thinking of curing, i would like to see how that would come out. I will dig up my Charcuterie book and get cracking.
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Hind quarter? Rear quarter? Rear leg quarter?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Oh...and it looks like it came out real nice. Good job.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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thats what i would call it, fresh ham, as opposed to a cured only country ham or a cooked smoked ham. looks good, did it pull well at 200makis said:It will be pulled but how would you call this particular part of pork? If leg then so be it...Names is not the issue here.This photo is after 16 hours in with IT of 175
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Fresh leg of pork.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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Whatever you call it it looks good. Nice cook.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Isn't fresh ham (ham that hasn't been cured) also called green ham? Or is that something else?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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It pulled perfect, Made a great impassion to all and as a side dish I had sweet bell peppers stuffed with a variety of cheese, cherry tomatoes and pieces of grilled turkey. Fantastic meal....
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Griffin said:Isn't fresh ham (ham that hasn't been cured) also called green ham? Or is that something else?
Thought it was green eggs and...
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