or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › cooking a fresh ham on wednesday (latin style peril)
New Posts  All Forums:Forum Nav:

cooking a fresh ham on wednesday (latin style peril)

post #1 of 9
Thread Starter 

a lot of websites call for cooking it at 350. but i am so used to the great results from low and slow cooking. how should i cook the fresh ham?

 

*edit* i know i spelled pernil wrong but cannot correct it! stupid auto correct..

post #2 of 9

No reason you can't go low and slow or anything between 225 and 350...JJ

post #3 of 9
Thread Starter 

what d you think? cook till about 185 IT? i don't want it quite fall apart but nice and soft.

post #4 of 9
Quote:
Originally Posted by jerseydrew View Post

what d you think? cook till about 185 IT? i don't want it quite fall apart but nice and soft.

If you don't want it to be fall apart you need to start looking at the meat around 145, when it would be safe to eat and done for slicing. I wouldn't go over 150-160 if slicing. Is this a shoulder, picnic, what's the fat content?
post #5 of 9
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post


If you don't want it to be fall apart you need to start looking at the meat around 145, when it would be safe to eat and done for slicing. I wouldn't go over 150-160 if slicing. Is this a shoulder, picnic, what's the fat content?


it's an uncured ham.

post #6 of 9
That could be a couple cuts, but assuming bone in picnic, also assuming slicing, not pulling, I would still go to the upper temps I mentioned. For pulling you probably should start probing around 185 and determine when you want you pull it. Of course I'd take it to a higher temp for pulling.
post #7 of 9

Case, a Fresh Ham is a Rear Leg, un-cured, as opposed to a Picnic which is a front leg...

 

Fresh hams are almost as lean as loins these days. Unfortunately, because they are active muscles, they have more connective tissue and are not as tender as loins. Additionally, because of the big bone, 145° in the thickest part of the meat, will still be too rare near the bone. I usually go to 160°F for slicing and more uniform cooking...JJ

post #8 of 9
Quote:
Originally Posted by Chef JimmyJ View Post
 

Case, a Fresh Ham is a Rear Leg, un-cured, as opposed to a Picnic which is a front leg...

 

Fresh hams are almost as lean as loins these days. Unfortunately, because they are active muscles, they have more connective tissue and are not as tender as loins. Additionally, because of the big bone, 145° in the thickest part of the meat, will still be too rare near the bone. I usually go to 160°F for slicing and more uniform cooking...JJ

Interesting, what they are selling here as fresh hams, look and have the same fat content as the picnic. Hmm we must have lazy pigs out west!

post #9 of 9

These are similar to all I can get. They have a bit of a fatty rind but internally not much fat...JJ

 

Image result for fresh ham

 

Image result for fresh ham

 

Image result for fresh ham

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › cooking a fresh ham on wednesday (latin style peril)