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How to cook fresh ham roasts (not a full cured ham)

post #1 of 6
Thread Starter 

I just took delivery of a half of a 100% berkshire hog and had the ham parted out into a few ~3 to 4lb roasts.  Any recommendations on how to cook these?  I'd like to try other things besides curing because I cured the last ham and it came out great but I'd just like some more variety.  The shoulder roast will be turned into pulled pork so I also don't want to make pulled pork with them.


Can I roast like a loin roast or will it be too tough?


Edited by barnaclebob - 6/20/16 at 10:57am
post #2 of 6

you can roast it, just don't over cook it it does tend to dry out like the loin just not enough fat, you could soak in a salt brine for awhile that will help it from drying out good luck

post #3 of 6

This Jim agrees with that ^^^ Jim ^^^. Treat it like any Pork Roast, cooking to an IT of 145-160°F. Some Red/New Potatoes and Root Veg, EVOO, Garlic, Thyme and Rosemary on everything and roast at 350°F till done...JJ

post #4 of 6

Have gotten half a Berkshire each of the last couple years.  Amazing how much marbling/fat there is in the hams.  Obviously it isn't a pork shoulder, but plenty that cooking it like they mentioned above have to believe it would turn out juicy and amazing still.  If we do another this fall may have to talk to my butcher and see if he can bone it out like that. 

post #5 of 6
Thread Starter 
Quote:
Originally Posted by jirod View Post
 

Have gotten half a Berkshire each of the last couple years.  Amazing how much marbling/fat there is in the hams.  Obviously it isn't a pork shoulder, but plenty that cooking it like they mentioned above have to believe it would turn out juicy and amazing still.  If we do another this fall may have to talk to my butcher and see if he can bone it out like that. 

 

Yeah I was amazed at how juicy berkshire pork chops are.  Even with resting the meat for several minutes my plate is covered in juice by the time I'm done.  When I gave some to my brother he said he didn't realize pork could be that good.

 

 

Thanks for the responses on how to cook it.  I'll try cooking one of the roasts like a normal loin roast next week.  Herb rub and smoke at ~325 until its 140 degrees, carry over should take it to 145 or so.

post #6 of 6
Thread Starter 

Cooked up a ham roast last night and it was great.  I need to remember to not have the weber thermometer right over the charcoal next time... Probably cooked it closer to 250 instead of 350 and it took 2 hours because of that.

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