Fist time making ham

Discussion in 'Roll Call' started by gregc66, Mar 23, 2016.

  1. gregc66

    gregc66 Newbie

    I am getting a fresh ham Friday and want to have it for Easter. Do I need to cure it in a brine before I smoke it? I was planning on rubbing it and the smoking it at 220 to a thermal temp of 190. Confused about whether I need to brine t or not? Thanks for the help.
     
  2. gearjammer

    gearjammer Master of the Pit

    I can't really help you 'cause I don't know enough

    about fresh hams.

    But if nobody happens to notice this in roll call

    jump right out into the pork forum.

    You will get answers.

    Keep on smokin'                                     Ed 
     
    Last edited: Mar 23, 2016
  3. mkriet

    mkriet Smoking Fanatic

    I've never made a ham before, but I believe it has to be brined or cured in order to make it ham. Otherwise if you cook it it will just taste like pork.

    You may want to check, depending on the size of the ham it may take longer to cure.
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

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