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Fresh 19# ham
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4littleeggs
Posts: 86
Need ideas on how to smoke a 19# fresh ham this weekend?
It's the cow that drives the meat!!
XL Egg, Mini Max, Mini, 17" Blackstone
Wi
XL Egg, Mini Max, Mini, 17" Blackstone
Wi
Comments
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Egret's ham or just smoke it. Nothing added. Someone on here refers to that a nekkid ham.
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
I think this is the recipe so may rave about..
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
havent seen a fresh (uncured) ham posted in a decade or more. its either roasted, or can be slow cooked into a pull and i believe it needs to be wrapped at the end til pullable. ive never done nor even seen one. if its a cured ham, lots of recipes here, hard to go wrong, its a reheat so do NOT go over 140 internal or it starts to dry quickly@sgh and a few others probably cook the fresh hamsfukahwee maineyou can lead a fish to water but you can not make him drink it
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Wouldn't an uncured ham be a picnic? It doesn't really become "ham" until it's cured right?
NOLA -
buzd504 said:Wouldn't an uncured ham be a picnic? It doesn't really become "ham" until it's cured right?
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman said:buzd504 said:Wouldn't an uncured ham be a picnic? It doesn't really become "ham" until it's cured right?Ah, OK, helpful. Thanks.NOLA
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I have a bookmarked recipe for cooking a fresh ham, but I've never done it. Pic looks mighty tasty though!
https://www.finecooking.com/recipe/fresh-ham-with-rosemary-garlic-and-lemon
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I've home-cured mine, which made it a longer-term project than a weekend cook. Definitely the best ham I've ever had, and highly recommend doing it the "long way."
https://eggheadforum.com/discussion/1201295/26-fresh-ham#latest
It's a 302 thing . . . -
I did one in 2009. Don't have my notes, but I do recall I took the internal to about 160F, so my MIL, afraid of pink pork, wouldn't freak. Probably used Dizzy Dust w. some extra brown sugar, and scored the fat layer.Cooked hot enough to get the heat down to the inside, which evidently was hot enough to strongly brown the sugar in the rub.My recollection was that sliced thin it was fairly moist and tender, and the exterior smoke was minimal. Prob'ly didn't use much in the way of smoke wood.
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