Smoking a fresh ham

[spidey07]

I've alwasy done partially cooked hams at 300-325 degrees. Well this time it's a fresh ham and I have no idea what to do. Brine? Temperature?

Frantically googling.

 

[iamwiz82]

I'd do 200ish for an hour per pound, at the least. What kind of wood are you using?

 

[grohl]

I've smoked pork shoulder many many times- how much does the ham weigh? bone in or not?

 

[vi edit]

http://tvwbb.infopop.cc/eve/forums/a/tp...2/m/2910061063?r=2910061063#2910061063

Check that thread and a couple others linked from within it.

 

[clamum]

I dunno but ya probably need a pretty big pipe.

 

[DrPizza]

Wish I could help you... I've got over 200 pounds of fresh pork in the freezer, but I had the butcher do the smoking for me. (for an extra 11 cents per pound, or something like that.)

 

[spidey07]

Originally posted by: vi_edit
http://tvwbb.infopop.cc/eve/forums/a/tp...2/m/2910061063?r=2910061063#2910061063

Check that thread and a couple others linked from within it.

Was hoping you'd chime in.

Wood will probably be hickory with some apple.

 

[Iron Woode]

Originally posted by: spidey07
I've alwasy done partially cooked hams at 300-325 degrees. Well this time it's a fresh ham and I have no idea what to do. Brine? Temperature?

Frantically googling.

are going to pickle it or smoke it?

 

[spidey07]

Originally posted by: Iron Woode

Originally posted by: spidey07
I've alwasy done partially cooked hams at 300-325 degrees. Well this time it's a fresh ham and I have no idea what to do. Brine? Temperature?

Frantically googling.

are going to pickle it or smoke it?

smoking. Haven't decided what to do yet. The one I did last year was incredible.

 

[DivideBYZero]

How do you get papers big enough?

 

[spidey07]

Originally posted by: DivideBYZero
How do you get papers big enough?

You carve your own pipe out of the trunk of an oak tree like a real man.

psssh - papers.:disgust:

 

[BoomerD]

How do you keep it lit?

 

[91TTZ]

Just Say No to smoking the ham.

 

[50cent1228]

apple wood!

 

[spidey07]

Hammy is smoking away!!!!!

Brined him. Probably not enough, but that'll do pig. That'll do.

 

[Iron Woode]

Originally posted by: spidey07
Hammy is smoking away!!!!!

Brined him. Probably not enough, but that'll do pig. That'll do.

brining? You mean you pickled it?

You just made Cottage Roll.

 

[spidey07]

no, submersing in a saltwater solution with some other herbs for a short time to impart some flavor into the meat for 24-48 hours.

Maybe you guys call that pickling?

 

[Iron Woode]

Originally posted by: spidey07
no, submersing in a saltwater solution with some other herbs for a short time to impart some flavor into the meat for 24-48 hours.

Maybe you guys call that pickling?

here is the definition of cottage roll. Not sure if it applies to what you are doing:

Cottage Roll
Cottage roll is the top end of the shoulder otherwise
known as the shoulder butt. It is cured in brine and is
not smoked, hence the name ?sweet pickled?. It is
generally purchased boneless and vacuum packed
and is available in a variety of sizes. This
product is uncooked, and, due to its high
salt content, needs to be boiled.
Appearance: Boneless ? Cured/Sweet Pickled
? Uncooked ? Netted
Cooking Method: Remove plastic wrapper from cottage roll,
leaving netting in place. Rinse under cold water. Place in a large pot and cover with water
or ginger ale. If using water, add bay leaf, whole cloves and garlic. Cover pot and bring to a
boil. Reduce heat and simmer for 35 minutes per pound (500g) for cottage rolls up to 3
1/2 lbs (1.75 kg) or 30 minutes per pound (500g) for rolls over 3 1/2 lb (1.75 kg) or until
an internal temperature of 160°F (70°C) is reached. Remove netting before slicing.
Additional Uses: Sandwiches, salads, or in any recipe calling for ham.

 

[iamwiz82]

So how'd it turn out?

 

[spidey07]

Originally posted by: iamwiz82
So how'd it turn out?

ok. more like a roast than anything else.

The lamb chops were the center piece, ham was just an also-ran.

I really need to put a log together.