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Need a little help with pig anatomy?
GrannyX4
Posts: 1,491
I want to make "American style brown sugar glaze ham" in the Charcuterie book that Cen-Tex made. Recipe calls for a fresh ham with an aitch bone removed. All I can find are butts and picnics. Would it make a huge difference or should I seek out a "fresh ham"? ;;)
Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
Comments
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Typically a fresh ham is a back leg - large and lean and easy to carve. Picnics are the front leg going up to the shoulder with more cartilage and connective tissue and a pain in the a#s to slice neatly. The butt, as you probably already know is the shoulder - wonderful, fatty, moist and great low and slow but won't carve anything like a ham and probably why it gets pulled. I'd go for the ham for that recipe.
Tony in Brentwood, TN.
Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.
"I like cooking with wine - sometimes I put it in the food." - W. C. Fields
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Thanks for the info. Going to look for a ham. ;;)Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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If it says to remove the aitch bone then it is referring to the hind end.Large, small and mini now Egging in Rowlett Tx
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Thanks. Where are all the hind ends? I can't find one in our area. I call the meat markets and grocery stores. ;;)Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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All we have are hind ends here. I wonder where all the front ends are?
NOLA -
If I understand it correctly, a fresh ham isn't really a ham. It is neither cured nor smoked, just a pork loin tasting cut. If you buy a butt or shoulder, you will be starting with a whole different, umm, animal.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
In Florida!Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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Is that wrong?Green egg, dead animal and alcohol. The "Boro".. TN
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Carolina Q said:If I understand it correctly, a fresh ham isn't really a ham. It is neither cured nor smoked, just a pork loin tasting cut. If you buy a butt or shoulder, you will be starting with a whole different, umm, animal.
I guess there is a big difference between the front end and the back end. I have never cooked a fresh ham before. Cen-Tex's ham looked so good and I wanted to give it a go. Who knew it would be so hard to find.Every day is a bonus day and every meal is a banquet in Winter Springs, Fl ! -
In Central PA, you can easily find fresh hams starting just after Thanksgiving until New Years. After that, need to talk to a butcher.
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
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Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
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Can't wait to see the pic @Little_Steven is trying to post following the pic of the 'pork butt'
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
That is Firefox, IE with compatibility on and compatibility off! Can not post links or pics anymore. Here it is manually http://virtualweberbullet.com/meatcharts.html
Steve
Caledon, ON
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Not what I was expecting, but a great reference.
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
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Thank you @LittleSteven. It is a great visual chart. I called 5 grocery stores and 2 meat markets today looking for the fresh ham. I will plan a little further ahead next time I want to make a cured fresh ham. ;;)Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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Find a small butcher shop or meat market near you. They typically order special requests, Or, if you have a Publix near you, talk to the meat manager. They can place special orders, too.Athens, GA
XL BGE, Large BGE and RecTec590 -
GrannyX4, thank you for posting this. I can no longer eat standard ham as it contains a gazzilion mg of sodium. However, your post got me thinking. I don't have the Charcuterie book, but I did find this...Not ham ham, but it has only 1/2 teaspoon of salt in a 10 lb piece of meat! Plus whatever sodium pork has naturally. It simply cannot taste the same as the ham I am used to, it just can't, but it might be an acceptable alternative. I intend to find out.Good luck finding your fresh ham! Thanks again!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Yep, they would place the order but I wanted to cook it for the Super Bowl and today was the day it needed to go in the brine. I didn't think it would be that hard to find. Also I didn't know the difference between the front end and the back but nowwwwwww I do. ;;)Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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Huge difference. Completely different texture. If you get a slightly smaller ham, or cut more of the leg hock off, you could still get it brined properly. Some people even inject with brine prior to putting in the brine to cut down on time and make sure they get even brining throughout meat. You have 10 days if you find one tomorrow. Normal brine recommendation is one day for every 2 lbs, I believe. A 10 pounder would only need a five day soak. Most whole fresh hams you find will be around 12-15 lbs.Athens, GA
XL BGE, Large BGE and RecTec590 -
@CarolinaQ I look forward to your cooking experiment. I hope you will post the results. @Mayberry you are right that I could get a smaller one for a shorter curing time but life sometimes gets in the way and I don't have the time to fudge with it. Today was my one and only day. ;;)Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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If you have an Oriental market nearby you might get one. My local one had them on sale for $0.69 per pound when I was in last.GrannyX4 said:Thank you @LittleSteven. It is a great visual chart. I called 5 grocery stores and 2 meat markets today looking for the fresh ham. I will plan a little further ahead next time I want to make a cured fresh ham. ;;)
Steve
Caledon, ON
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I think they are all in CongressGrannyX4 said:Thanks. Where are all the hind ends? I can't find one in our area. I call the meat markets and grocery stores. ;;)
) 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. -
Little Steven said:
If you have an Oriental market nearby you might get one. My local one had them on sale for $0.69 per pound when I was in last.GrannyX4 said:Thank you @LittleSteven. It is a great visual chart. I called 5 grocery stores and 2 meat markets today looking for the fresh ham. I will plan a little further ahead next time I want to make a cured fresh ham. ;;)
Never thought about an Asian market. I will check them out too.Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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