Fresh Ham Advice

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Fresh Ham Advice

Postby '89HOG » Wed Jun 28, 2017 12:08 pm

I plan to smoke a fresh ham (uncured ham) for the 4th. Since it's uncured, I realize it will taste more like a smoked pork roast/pulled pork, etc. than a traditional ham. I plan to use a dry rub during the smoking process and throw a couple of bottles of red wine in the smoking chamber for additional moisture. Has anyone ever smoked an uncured ham and, if so, have any tips, etc they can share? Also, does anyone have a good brine recipe? Will a standard 1:1, salt:sugar ratio apply (plus any other spices) apply as it does when brining turkey, etc.?

I'll try and remember to post pics and let you know how it turns out. :D
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Re: Fresh Ham Advice

Postby OldUsedParts » Wed Jun 28, 2017 1:25 pm

I sure hope you do post up your finish product and update - - - - I get easily burned out on cured hams especially around the Holidays and this sounds like a possible good alternative. Good Luck :tup:
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Re: Fresh Ham Advice

Postby Txdragon » Wed Jun 28, 2017 2:45 pm

Ah, the green ham! The brine mix you said is perfect, that's my standard go-to. I adjust salt or sugar depending on what I'm soaking and why. For a green ham, I would mix it just like so and inject it as well. You'll actually get a subtle ham taste in the end, just not the usual color. You want low and slow for this, 250-300 for about an hour and 10 per lb, and definitely want to pan and cover for the last hour or so. It is THEN that I suggest the wine be added, otherwise, all you're doing is evaporating the water from the wine without actually adding flavor.

Now the advice is paid forward, you owe pics of this cook!!! :laughing7:
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Re: Fresh Ham Advice

Postby TexMike » Fri Jun 30, 2017 9:43 pm

I smoked an uncured ham once. No injection, low and slow with apple wood. It was great and received rave reviews. I think you'll like it. I'd do another in a minute.
PS I cooked it in a pan with about 1.5" of apple juice for moisture. :laughing7:
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Re: Fresh Ham Advice

Postby '89HOG » Mon Jul 03, 2017 12:27 am

Well, fellas... it came out muy bueno. ;)
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Re: Fresh Ham Advice

Postby OldUsedParts » Mon Jul 03, 2017 7:38 am

Looks great, how did you cook it, Hog :?:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Fresh Ham Advice

Postby Sailor Kenshin » Mon Jul 03, 2017 7:47 am

Ditto that, we've wanted to try one!
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Re: Fresh Ham Advice

Postby '89HOG » Mon Jul 03, 2017 8:59 am

Thanks for the compliments.

I used a brine of sugar and kosher salt (1:1 ratio for every gallon of water). I injected it all over then let it sit in the brine for 24 hours. I used a dry rub about an hour before I put it in the smoker (I usually let it sit in the rub overnight, but I did a bad job planning). I used hickory, 225 - 250, for about 8 hours.
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Re: Fresh Ham Advice

Postby OldUsedParts » Mon Jul 03, 2017 9:19 am

thank you, Sir, about how much of each in the gallon, if you don't mind - - - AND did you use the Brine Solution for your injections also ??? :dont:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Fresh Ham Advice

Postby '89HOG » Mon Jul 03, 2017 10:56 am

I cup of each/gallon. I used the same mixture to inject. One other thing I forgot to mention is I places a pan of red wine under the ham for additional moisture.
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Re: Fresh Ham Advice

Postby Txdragon » Mon Jul 03, 2017 10:59 am

Looks like it turned out perfectly! About 8-9 lb ham? That brine mix should have given you a real subtle "ham" flavor in the end, especially combined with hickory. I bet all you were missing was the color!!
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Re: Fresh Ham Advice

Postby TexMike » Mon Jul 03, 2017 4:49 pm

I'm using your method the next time I cook one. :cheers:
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Re: Fresh Ham Advice

Postby '89HOG » Tue Jul 04, 2017 6:50 pm

Txdragon, I was surprised how much "ham" flavor we got. We sliced it up and had some delicious sandwiches on onion buns. The family really enjoyed it. Happy Independence Day!!

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Re: Fresh Ham Advice

Postby Professor Bunky » Wed Jul 05, 2017 7:12 am

That's a really nice looking ham.

Good Job! :chef:

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