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Recipie for fresh ham

post #1 of 11
Thread Starter 
I was volunteered to be the cook for a family gathering on the wife's side. My father in law is getting a charcoal cooker with a rotisserie and most likely will buy Kingsford blue for fuel.

These are 30lb fresh hams (2 of them), I planning on an all night cook, 12 to 14 hours at 325F I suspect.

I plan on using apple juice and Captain Morgans Spiced rum for a spritz.

Other than that I am pretty much clueless on spices and or a glaze. Any help would be greatly appreciated.
post #2 of 11
Here is an awesome glaze for the last hour or two of the smoke. I have used this many times on double smoked ham's.

1 cup of honey
1/2 cup pineapple juice
1 tsp dry mustard
1/4 to 1/2 tsp ground cloves
post #3 of 11
Personally I'd treat them just like butts.
post #4 of 11
Are you wanting them like butts or like store bought Ham? If I am not mistaken, if it is fresh you will have to cure it to get it like a store bought ham.
post #5 of 11
Thread Starter 
I know it will not be like a cured ham. It is just a leg of hog and I do expect it to taste like just that. I just hope the other doesn't expect it.

This is my father in laws party so it's whatever he buys. I'm fairly sure he knows what to expect on taste.
post #6 of 11
Why done you just get some cure and cure them to before you smoke them. I would and if you can make sure that you inject them reaaly well and it will be more than good. Just mix your cure with warm water and then put it in the refrig to cool and then remix it really well and then inject it all around the bone and everywhere you can. Trust me.
post #7 of 11
mballi took the words right out of my mouth, well the letters off my keyboard anyway.
If you can, cure it up.
post #8 of 11
Since you have 2, I would do one fresh and inject the other- see what you & the guests prefer.
post #9 of 11
30lbs each? those things are huge!

there is no way you can get them smoked in 12 hours. figure 60 minutes/lb at 325. you should take them tot he butcher shop and have them cut into 10lb pieces on the meat saw. then you can cook them at a lower temperature for better results and still get them done in your time frame.
post #10 of 11
Thread Starter 
There is no time for curing. I won't even see the hams until tomorrow. I have to start them tomorrow night about midnight to be done Saturday around 2pm.

Another thing; I haven't even seen the cooker as of yet. I was asked how much fuel (charcoal) they needed and my response was " I have no idea " as I don't even know what cooker you're getting.

It's going to interesting. Work all day and cook all night. Not knowing anything about what the h*ll I have in store for me.
post #11 of 11
Thread Starter 
I'm not smoking them, they will be on a rotisserie or so I think. If not they will be roasted. The cooking time for fresh ham is 24 to 26 minutes per pound..........12.5 hours. I'm starting them an hour earlier and hoping for the best.

At first the father in law wanted to start them at 6 am to eat at 2pm............NO FREAKING WAY was my response.
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