fresh ham

happyjack · July 2008

any suggestions on best way to fix.

BENTE · July 2008

since you have a fresh ham if you smoke it it will be just some pulled pork bbq because it has not been brined with some kind of mixture (which i don't know the recepie to)... which if you are going for pulled pork ok but it might not work too well if you are expecting a store bought "brined" ham.. usually labeled "smoked ham"..

but if you want something diffrent try this it looks pretty good::::

Pork, Ham, Fresh, Cuban Style

INGREDIENTS:
1 10-12 Lbs. Ham, Fresh
1 cup sour orange juice (or 4 ounces orange juice and 2 ounces each lemon and lime juices)
1 Clove Garlic, peeled and crushed
1 Tbs dried oregano
2 tsp ground cumin
1 Tbs salt
1/2 cup water

Procedure:
1 Mix together the juice, garlic, oregano, cumin, salt, and water. Put the ham into a large bowl or leak-proof plastic bag and pour over the marinade. Let soak in the refrigerator overnight. (Or let the marinade steep for 1 hour, strain it, and inject it directly into the ham using a marinade injector; wrap and refrigerate the ham overnight. Use any leftover marinade for basting.)
2 Preheat the oven to 325 degrees F.
3 Remove the ham from the marinade, reserving the marinade, and pat dry. Strain the marinade into a saucepan and bring it to a boil. Put the ham fat side up into a roasting pan and cook it for about 25 minutes per pound or until the internal temperature registers 155 degrees F on an instant-read thermometer. Baste the ham with the marinade every 20 minutes or so. Remove the ham, cover it with foil, and let it rest for about 15 minutes. The temperature will continue to rise to 160 degrees F. Slice and serve.

Yield: 12 to 14 servings
Preparation time: 15 minutes
Cooking time: 4 hours

Recipe Type
Main Dish, Meat

Recipe Source
Author: Julio Vila

Source: Food Network, Julio Vila, 09/26/06

Episode#: HS0201

Copyright © 2006 Television Food Network, G.P., All Rights Reserved

emilluca · July 2008

Well you can go to the store and get some Morton Quick Cure and follow the directions on the bag. Look on the bottom or top shelp in with the salt. You can order from the web also. This will cure the fresh ham. After the cure takes you can then smoke it to the flavor you want. Hickory, Apple, etc the choices are endless. A whole 18 lb fresh ham will take about 1 week to cure and I would inject it with the cure as it is setting in the fridge.

I will do one of these for the holidays but don't have enough people around to eat it to take the time to try one now.

I do cure with the Morton bnls. pork loin to make my own Canadian Bacon and it works great with apple smoke. The Fresh Ham is just bigger.

Gunnar · July 2008

I do cure with the Morton bnls. pork loin to make my own Canadian Bacon and it works great with apple smoke.

This really sounds interesting, would you elaborate?

fresh ham

Comments

Categories