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smoking fresh ham?

post #1 of 5
Thread Starter 
I got a fresh ham and need to know how to smoke it. I have seen people say to cureit and to brine it, what do I do?
post #2 of 5
This is a site I use to do hams but I only brine and smoke I leave out the age section of it http://extension.missouri.edu/xplor/...sci/g02526.htm I will keep looking around I have a link to a site that is a big help too
post #3 of 5
Great recipes here.

I'm doing the country ham one and will let you all know how it turns out. If this is for xmas you're too late. You need a week to cure these suckers with deejay's method.
post #4 of 5
By fresh ham, do you mean fresh (uncured) pork? Or is it a cured ham that has not been cooked or smoked?
post #5 of 5
Ham is a pretty simple process. Brine, pump and smoke/Cook.

As for all brining, use food safe containers!
I use a stainless steal pot.
Be sure to let the brine cool to 40°!!!!

The brine:
Pretty basic
1cup kosher salt per gallon of water.
½ cup brown sugar per gallon of water.
1Tbs pork seasoning (premixed or your choice)
1TBS lemon pepper.
2Tsp Onion powder
1Tsp Garlic powder
1Tsp adobo seasoning.
1TBS of Morton's Tender quick per gallon.

Flavor brine consists of water and salt. Other ingredients may include sugar, brown sugar, honey, molasses, maple syrup, fruit juices, beer, liquor, bay leaves, pickling spices, cloves, garlic, onion, chilies, citrus fruits, peppercorns, and other herbs and spices. Many recipes call for bringing the ingredients to a boil to dissolve the sugars and bring out the flavor of herbs, then cooling the mixture to below 40°F before use.

The pump:
I use Morton's Tender quick.
1cup Morton’s tender quick to 4 cups water.
Boil until all the salt is dissolved.
I like to add ½TBS lemon pepper and ½TBS brown sugar to the pump as well.
Cool it to 40°!

I use a 4oz Stainless steel meat pump for the pickle.

The cut of meat should be pumped to 15 % of its "green weight".
So if it's a ten pound shoulder it should weigh 11.5 # after pumping.
(That's just a rule of thumb.)

Make sure you pump close to bones to prevent bone sour.

Let it sit in a fridge for 10-14 days.
When it is ready wash it thoroughly to remove any excess salt.
Soak it in clean water for about 2hrs.
Change the water and soak for 2 more hours.
If I have time I may soak over night 8-10hrs
If you don't soak it the ham will be too salty.

Now you’re ready to smoke/cook.

Here are a couple of links that helped me out.


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