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Need ideas: 14 lb Boneless Fresh Ham

sejones72
sejones72 Posts: 7
in EggHead Forum
I want to smoke this ham and then slice it.  Any good ideas on time, temp and any other tips??

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Comments

  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    It's a roast essentially. I'd go 250 until 140 or so. 

    You can glaze or go naked or anything in between


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  • Focker
    Focker Posts: 8,364
    edited May 2016
    A fresh ham is essentially uncured raw pork, so be careful.  Finish in the 160s to lower 170s to slice...kind of like a shoulder or picnic, to help render some of the fat and collagen.  It's one of the workhorse sections, akin to you on all fours, bottom of your spine, and each side of your buttocks.

    Taste is similar to loin, not the sweet and salty ham we are accustomed to, from the cure with nitrates..which firms it up some.  Similar to uncured pork belly and bacon.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Austin Egghead
    Austin Egghead Posts: 3,966
    Low and slow, cover for first part of cook then remove cover for rest of the cook.  We like apple wood chunks for smoke.  We make a condiment "glaze" of peach and tequila and one with applebutter and bourbon for the table. Usually serve roast naked and let people drag their slice thru the glaze.  
    Large, small and mini now Egging in Rowlett Tx
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    @Focker is right about going a little higher I think. The cut supports 150-160 easily enough given the fat and collagen. 

    You'll spot an interesting mix of white and dark (dark for pork anyway) when you slice it. Don't be alarmed.  Hahaha


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