Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Smoking a fresh ham

Powak
Powak Posts: 1,412
edited March 2016 in EggHead Forum
Planning on picking up a 10-12 LB fresh, uncured ham from a local farm for Easter next weekend and smoking it on the egg. Any suggestions for time and temp? I've never done a fresh ham before. I'd like to have it ready to eat at 11am. I've got tons of hickory and applewood so I figure either one of those or a combo would be good for wood.
· Share on FacebookShare on Twitter

Comments

  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    edited March 2016
    it's really just a roast, so treat it like a roast if you want. 

    or you can also cook it exactly as you would a cured ham (with whatever your favorite coatings, basting, crusts or whatever) may be.

    it will be done (and 'safe', if that's what guests want to hear) at 140.  you may want it firmer at around 150-160.  i wouldn't go over 160, but it'll be moist still

    take it off 5-10 degree below the desired temp and let it sit for half an hour or more (no foil).

    mickey has a good/simple method for just going naked, and simply smoking (whehter cured or not).

    basically a roast with smoke.


    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

    · Share on FacebookShare on Twitter
  • Powak
    Powak Posts: 1,412
    Darby_Crenshaw said:
    it's really just a roast, so treat it like a roast if you want. 

    or you can also cook it exactly as you would a cured ham (with whatever your favorite coatings, basting, crusts or whatever) may be.

    it will be done (and 'safe', if that's what guests want to hear) at 140.  you may want it firmer at around 150-160.  i wouldn't go over 160, but it'll be moist still

    take it off 5-10 degree below the desired temp and let it sit for half an hour or more (no foil).

    mickey has a good/simple method for just going naked, and simply smoking (whehter cured or not).

    basically a roast with smoke.


    Sounds like I outta stick with a cured ham to keep it traditional this year. Although I'd to try a fresh sometime for fun. How do you search the forum? And where's Mickey's recipe? I'd like to check that out.
    · Share on FacebookShare on Twitter
  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    Mickey's recipe is basically just to smoke the ham. No extra slathering or sauces or rubs. 'Naked ham' is what he calls it

    if you want to have a traditional ham though, you will need to cook a cured ham

    searching the site is useless

    try google and type 

    "Site:www.eggheadforum.com mickey naked ham" (without quotes)
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    Here are a few that look promising. I have never done a fresh ham, but I want to one of these days. I have to watch the salt and this is the only way I can think of to have ham... even if it isn't really ham.

    http://www.finecooking.com/recipes/fresh-ham-rosemary-garlic-lemon.aspx

    https://community.cookinglight.com/showthread.php?133558-How-to-cook-a-raw-fresh-ham

    http://www.post-gazette.com/food/2010/03/25/Fresh-Ham-Try-the-uncured-kind-this-Easter-if-you-re-looking-for-something-different/stories/201003250319

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Not enough time between now and Easter to wet cure and definitely not enough for a dry cure. Agree w/ @Darby_Crenshaw treat it like any other roast, Boston Butt, Picnic etc. I guess you could score it and dress it up if for no other reason. And prepare a glaze. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
    · Share on FacebookShare on Twitter
  • lewisj82
    lewisj82 Posts: 184
    Here's the first one I did. Done a couple just like this since and they always come out fantastic. 

    http://eggheadforum.com/discussion/1176150/fresh-ham

    BGE XL- Tomball, TX

    "Well let me just quote the late-great Colonel Sanders, who said, "I'm too drunk to taste this chicken" - Ricky Bobby
    · Share on FacebookShare on Twitter

Categories