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Fresh ham roast

post #1 of 5
Thread Starter 
So we've had a 16 pound fresh ham roast sitting in our freezer for 6 months. I took it out today and want to smoke it next week. Now....I couldn't tell you if its been cured or not unless you can give me an idea of what to look for. I understand that it wont have the 'ham'miness...but i need any advice on ideas of what to do with it and how to go about doing it. I've read a lot of different threads and I'm still pretty confused.... Can you guys help me out? I'd be smokong it in my MES. Thanks.
post #2 of 5
Thread Starter 
Ok....just found out it isn't cured. I can inject it...but I'm not going to be curing it.
post #3 of 5
I'd treat it like a pork shoulder. Since you're not curing it, it'll cook up just about the same. It'll have less fat and connective tissue but will still be delicious. You can go to 180°-190° for slicing or up around 205° for pulling. Don't forget to let us know how it turns out!
post #4 of 5

A fresh ham is usually very lean.  It can have a fat cap on it along with the skin.  I would leave it all on and inject it with a marinade of your choice.  I would keep injecting it during the smoking process a few times because it is lean.  There are some that are well marbled but nothing like a butt and it's fat content.  I would take a turkey baster on it as well a few times with the dripping from the drip pan.  Smear it with mustard on the outside and then put your favorite rub on it as well.  Other than that I would also treat it as a butt and pull it out at 205 and put a foil wrap around it and let it sit for awhile before cutting into it.  I would also make a aujus for it to keep the meat moist after it's done if you pull it out at a less internal temp for slicing.  Or make your favorite finishing sauce if you pull it out at 205 with the rest period for buns.  Reinhard

post #5 of 5
Thread Starter 
Any thoughts on a good injection for it?
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