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Fresh Ham Question...
hapster
Posts: 7,503
Picked up about a 14lb bone in fresh ham yesterday...
From what I've found on here and thru Google... Thinking about simply rubbing it with Byron's and smoking it at about 325 dome with peach until it gets to about 145IT.
Any thoughts?
From what I've found on here and thru Google... Thinking about simply rubbing it with Byron's and smoking it at about 325 dome with peach until it gets to about 145IT.
Any thoughts?
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/
Comments
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I think it's going to be good and, that if it's just you and the family, you'll be enjoying ham for the next week... http://eggheadforum.com/discussion/1164807/leftover-ham
---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
I'm sure everyone is tired of me posting this in response to fresh ham questions, but it really is that good if you have the time to cure it. http://eggheadforum.com/discussion/1159003/american-style-brown-sugar-glazed-holiday-ham-from-charcuterie/p1They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
It was my understanding that fresh hams were suppose to be taken to 160? Is this correct?LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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No.
Pork is safe at 140.
An uncured ham is simply a pork roast, and can be cooked to the same temperatures as any other pork.
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Copia ciborum subtilitas impeditur
Seneca Falls, NY -
SenecaTheYounger said:No. Pork is safe at 140. An uncured ham is simply a pork roast, and can be cooked to the same temperatures as any other pork.
thanks for clearing that up for meLBGE& SBGE———————————————•———————– Pennsylvania / poconos -
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Grege345:
I should have said that some prefer higher temperatures for fattier cuts like a fresh ham.
A tenderloin or loin chop is great at 135-140, but I might take a shoulder or fresh (uncured) ham to 150-155
It's like chicken, where the breast at 145 is moist and tender, but firm, while the legs at 145 feel undercooked and slippery, unfirm. Safe, but not very desirable. So legs and wings often get cooked to much higher temperatures (180-200).
Personally, I might take the ham to 150. And you might find going full circle, to 160, is your preference. But 140 would be safe. After that, it's a texture and doneness concern.-------------------------------------------------------------------------------------------------------------------------------
Copia ciborum subtilitas impeditur
Seneca Falls, NY -
Thanks guys...
I would love to brine, but don't have the time... Going with the original plan, but taking it up to about 150 - 155 IT...
Took my girlfriend to breakfast this morning, walked to a local store and got a new pair of running shoes (insert laughs) and then took the dogs for a nice hour + long walk...
Have a cooler full of beer and some Stella Cidre' for a change of pace...
Going to be firing the egg up shortly, putting the ham on and listening to the Tigers & Twins game.
Enjoy your Saturdays...
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Here are some pics... Getting killed with on call :(
The boys got a little ice cream when we got home from our walk. Currently the egg and deck smells great!
Decided to go for some sweet and heat and rubbed it down with Pineapple Head.
Breakfast was so good. Andouille gravy over a poached egg, scrapple, and a biscuit.
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Wow... it took me a few minutes just to scroll past that breakfast picture!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Ham is coming along nicely...
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Well that sucked...
Looks way better than it tastes. Regretting not thinking this cook out beforehand a little better. Tastes like very bland pork loin roast... Next time I'll be sure and have the time to brine it correctly.
At least I've some steaks and chicken for tomorrow's cook. Plus we have leftover Chinese lo mien that I can possibly mix some of the pork into and then sauce the **** out of it.MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
I still bet it was very edible!!! I see Ham sandwich with spicy mustard in your future!!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I wish... Not even really good enough for that.Mattman3969 said:I still bet it was very edible!!! I see Ham sandwich with spicy mustard in your future!!!
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Hey Hapster, Someone mentioned spicy mustard for your ham sandwich. Try this mustard, it's off the chain good!North Georgia ~ Large BGE~Charbroil Outdoor Fryer~Big Chief Smoker~All DoneWith A Touch Of Classic Rock
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What about some hash with the ham??i am thinkin that would be a winner-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Don't think so... Seems to have an off taste, like I put it on too soon and let it sit in bad smokeMattman3969 said:What about some hash with the ham??i am thinkin that would be a winner
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
I hate that for you-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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LOL... Thanks. It was bound to happened sooner or later. Lesson learned.Mattman3969 said:I hate that for you
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Chop it up and use it for pork fried rice.
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Maybe... But I think it'd be insulting to the rice and veggiesDMW said:Chop it up and use it for pork fried rice.
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Nice shoe taste brooks are the way to go. 5 pairs and counting for me running wise.
Seattle, WA -
SkinnyV said:
Nice shoe taste brooks are the way to go. 5 pairs and counting for me running wise.
Thanks... Went to the local running store and the salesman determined which type of shoe that would be best for my super flat feet and fat guy pronation
Happy so far... They're great sitting here on the deck)
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Nobody makes a sitting shoe anymore. All I here is run run run. Come on people, sitting is so much better!hapster said:SkinnyV said:Nice shoe taste brooks are the way to go. 5 pairs and counting for me running wise.
Thanks... Went to the local running store and the salesman determined which type of shoe that would be best for my super flat feet and fat guy pronation
Happy so far... They're great sitting here on the deck)
Btw I do like my Brooks for running.Mark Annville, PA -
This is happening... A long with a little sip of Woodford. Listening to the Phils game and waiting for the next phone call... So far this on call week has sucked. Seems each call is dumber than the last... Just have to make it to Monday morning.
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Hap, if you have any calls about 30 minutes west of you, stop by. Fire pit is going and guests are departing.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I appreciate the offer... My calls have been from all over the chain, all of the mid Atlantic and FLA. I'm better with a phone and laptop and answering questions and contacting vendors.DMW said:Hap, if you have any calls about 30 minutes west of you, stop by. Fire pit is going and guests are departing.
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
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Can you salvage that pork by "finishing" that cook in a braise with a heavily spiced broth? I've had Peruvian type roast pork and/or Porcetta type herb and garlic rubbed pork roast that was good
Without the cure it was destined to become roast pork. Even brining without cure would not be ham. Since you finished at 150 range you could braise up to the 190s and make something I thinkToronto, Canada
Large BGE, Small BGE
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