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Cooking a fresh ham

edited 6:15PM in EggHead Forum
Anyone have any suggestions for cooking a fresh ham.


  • Harlow,
    Here is one I've used a few times and people liked it.[p][p]There are a bunch of recipes at this site for ham, but
    this is one of the few for a fresh ham.[p]Happy Easter!

    [ul][li]Fresh Ham[/ul]
  • CJCJ Posts: 50
    There is a good recipe on (click on cured ham if it doesn't take you to it)
    I was planning on doing one until I read the, lots of attention, and to cure it for 8-10 days? Easter is then over!!! Good luck. And all the Fresh that I found weighed 22+ lbs whick is a bit more than I wanted!!

  • CJ,
    The recipe on Dizzy Pig's site looks good but is for curing
    a ham from scratch. I'll have to try it one of these days
    The link I posted only requires an 8 - 24 hour brine and
    actually comes out like a pork roast. It's very tender and
    has a good taste. That is doable between now and Easter.

  • EddieMacEddieMac Posts: 423
    In the past year I've done 4 or 5 fresh hams with reasonably good success....My first tip would be to make absolutely sure the ham is thawed out completely.....these rascals are thick and can be frozen deep down inside.....I've done the Coca-Cola ham recipe to the letter....It's a great recipe....But we didn't think there was enough enhanced taste to justify the effort....But that's just our opinion....I inject the daylights out of my fresh hams with a solution that's 3/4 pure apple juice (not from concentrate)....1/4 part water....a heaping cup of light brown sugar....and two or three tablespoons of worcestershire sauce......[p]I also cut a diamond pattern into the fat cap of the ham....deep enough to cut the cap and just barely through the membrane....but not deep enough to cut the meat....then I slather on the cheap mustard and the Dizzy Pig rub......nice and thick like......[p]Hams are different from Butts or shoulders.....and should be cooked differently.....DO NOT COOK IT LOW-N-SLOW.....there's just not enough fat substance in the inner tissue.....Hams are cooked rather hot....rather fast.....325 to 350.....I pull mine off at 155 - 160...but no higher.....Put in a pan and foil over tightly for at least a half hour before serving......[p]And do yourself a favor...handle ALL the carving duties by yourself....As there will be a guest that will get a little crazy with the knife and screw it up! Save yourself the angst and man (or woman) your carving station![p]Happy Easter![p]Ed
  • CJCJ Posts: 50
    Supposedly the curing is what makes a Ham taste like a Ham, rather than a Pork Roast or Pork Chop. Hope yours turned out well.......... LOL

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