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Fist time making ham

post #1 of 4
Thread Starter 
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.
post #2 of 4

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 

post #3 of 4
Quote:
Originally Posted by GregC66 View Post

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.

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.
post #4 of 4

Welcome to SMF!

 

You do not have enough time to cure a fresh ham by Easter.

 

Here is some reading you can do.

 

http://www.smokingmeatforums.com/newsearch?search=fresh+hams

 

Al

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