Fresh Ham

Tyler83 · Joined: 29 Jan 2011 Posts: 8

If you were to start out with a fresh(uncured) ham and hope to turn it into loads of good sandwich meat, what process would you recommend? Thanks and I'll hang up and listen.

Mr Tony's BBQ · Posted: Feb 09 2013 Post subject:

I dont recomment smoking until it will pull - it would be good but is a little lean on average - I personally dry rub, smoke to 160 tops!, rest half an hour tented in foil with towel over it or in cooler or oven - somewhere out of any breeze [ will allow carry over heating to occur] and slice thin against the grain. Best smoked "pork roast" you may ever eat!
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ComradeQ · Posted: Feb 10 2013 Post subject:

I'd say head over to the cured meat section and turn it into a cured ham. There are loads of recipes, I did one recently with pork butts instead of ham and it turned out amazing! Just adjust the recipe for the weight (double ingredients etc if needed). If it still has the bone I would inject some of the cure all around the bone since it takes much longer. After the cure period (quarter inch penetration per day all around) soak in water for a few hours, changing regularly and then dry for a pellicle to form. After a day in the fridge drying go and hot smoke it until it is done and you now have an awesome ham that can be sliced for sandwich meat. Now that's what I would do.

T00lman · Posted: Feb 10 2013 Post subject:

check this site out this is were I started when I made my first ham have tweaked the recipe to my tastes this a great starting point .

good luck and post some pics
http://www.dizzypigbbq.com/recipesHam.html
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ComradeQ · Posted: Feb 10 2013 Post subject:

In case you're interested, my recipe that I used is here: http://www.thesmokering.com/forum/viewtopic.php?t=61566

TOOlman is directing you to a good recipe. Mine is a variation of the one at dizzypigbbq and I was very happy with the result. I changed it a little to make it slightly closer to a black forest style flavour.