Just got my half pig!

Discussion in 'Pork' started by jeffesonm, Nov 2, 2009.

  1. jeffesonm

    jeffesonm Smoke Blower

    So as the title says, I am now the proud owner of 1/2 pig... bought it from a local farmer and picked it up from the butcher a few hours ago. It's about 90lbs of meat total and includes sausage, bacon, a bunch of pork chops, some ribs, three boneless roasts (shoulder?) and three fresh hams. A few pork chops are defrosting for dinner tonight and a roast is defrosting for a Friday smoke session with his new friend Chuck Roast.

    I plan on making pulled pork with the roasts, but what should I do with the hams?
  2. werdwolf

    werdwolf Master of the Pit OTBS Member

    You can use them for making sausage, or I smoke them up similar to a butt.

    The wife will uses them in the "Crock pot" ( Ya, I know that's sacrilege) like she would a roast.
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Smoked Ham is Great... [​IMG]

    But what I want to know is where did you find a pig with 6 hind legs (1/2 Pig = 3 Hams)...[​IMG]
  4. jeffesonm

    jeffesonm Smoke Blower

    Yeah I was wondering that myself... this is the first time I've bought a side of pork so I didn't know what to expect. Maybe he cut one ham in thirds?
  5. rivet

    rivet Master of the Pit OTBS Member

    Excellent buy! Congratulations. Barbecue the butts/shoulders and roast the hams in the oven. They're really better that way. As far as the middle-meat parts....have a party! you've got some good stuff for your grill.

  6. jeffesonm

    jeffesonm Smoke Blower

    So I've been doing some reading on the fresh hams... sounds like I can go the cure/smoke/bake route and make a traditional ham, or just smoke/bake and end up with more traditional roast pork.

    If I go with the cure, anyone have any good recipes?

    If I go with the smoke/bake, should I make it just like pulled pork? Or just take it up to ~160 and slice it?

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