Help smoking "whole ham"

[Travolson14]

I bought a "whole ham w/ skin on" at my local farmers market. I'd like to smoke it but can't seem to find much info online. I believe it's a "Picnic" cut but I'm not positive. My question first is, what is the cut called? Second does it need to be cured? Any general advice or somewhere you can lead me for info on smoking this cut of pork? Sorry if this is a newbie question!

 

[Slow42]

Welcome travolson14 is that fresh pork straight from the pig? There are many people here that can help you with making a ham. Your jumping into the deep end of the pool here with such a project.

 

[gmc2003]

I agree it's tough to tell from the pictures if it's already cooked or cured. daveomak or chef jimmyj will be able to help you out if it's a fresh ham. It kind of looks cured to me, but I'm by no means an expert. In fact I'm by no means an amateur at curing. I'll defer to the experts.

Chris

 

[Travolson14]

Welcome travolson14 is that fresh pork straight from the pig? There are many people here that can help you with making a ham. Your jumping into the deep end of the pool here with such a project.

I'm not sure, like I said it came from a farmers market.

 

[chef jimmyj]

It's a Fresh, Uncured, cut of Pork. There is no sign of Smoke or Sock Lines on the Skin. If I was to guess, it looks like a Shank portion of the Rear Leg, Hock removed, cut in half.
A Picnic Shoulder/Roast, lower front leg is a bit longer and not so wide.
A FresH Leg Roast can be Smoked at 225+, to 165 to 190 and Sliced. Or smoke to 205°F and the bone wiggles out, then Pull it.
For a Cured and Smoke Holiday Ham. Check out Pop's Brine or DaveOmak methods...JJ

 

[Travolson14]

Thanks JJ! Does it need to be cured in order to smoke it properly? I was hoping to cook it for Thanksgiving, but sounds like that may not be an option

 

[gmc2003]

For that hammy taste then yes it needs to be cured.

Chris

 

[chef jimmyj]

If you are ok with a Smoked Pork Roast of Pulled Pork, just season it with your Rub of Choice and Smoke at 225°F or higher, as described above. If a Smoked Ham, like a Spiral Ham or classic Christmas or Easter Ham, that folks cover in Pineapple, Cherries and Brown Sugar, then Bake, is what you wanted, this isn't it. daveomak has some good info of Curing Ham and he may have a procedure for getting it Cured by Wednesday...JJ

 

[Travolson14]

Thanks so much guys!

 

[Slow42]

You might make Christmas or New Years with that nice piece of meat if you start ASAP.

 

[fivetricks]

You would have to inject literally every cubic inch of that @ 1/4" penetration per day with the cure solution and MAYBE you would get something in the direction of a flavor of a ham. But as mentioned above you'd have to have gotten started like 5 mins ago lol.

I think this is the better price of advice:

You might make Christmas or New Years with that nice piece of meat if you start ASAP.

You're actually well within the window for either of those days providing you get to it.

 

[Travolson14]

Does anyone have a link to a method they recommend? I know JJ mentioned a few earlier but I couldn't seem to find what he was referring to. And once again really appreciate the help!

 

[chef jimmyj]

Daveomak's thread... https://www.smokingmeatforums.com/threads/ham-from-fresh-picnics-update-10-21-money.236375/

Pops6927's method...

Fresh Pork Leg To Easter Ham II

This is the second time I've done a hind leg of pork into a cured and smoked ham for Easter! (The first: http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham) After picking up a bottom round beef roast for corned beef and pastrami, I also ordered, well in advance, a fresh ham...

www.smokingmeatforums.com

 

[Travolson14]

Thanks!!

 

[daveomak]

HAM from fresh picnics.. update 10/21 ... MONEY ..

My neighborhood small grocery had fresh picnics, non enhanced, for $1.49... sooooo, 2 came home with me... Bride wanted these done with the hide on so that's what I did.... Many, many injections of a curing brine to make them hammy... around the bones and joints and along the hide from...

www.smokingmeatforums.com

 

[pc farmer]

HAM from fresh picnics.. update 10/21 ... MONEY ..

My neighborhood small grocery had fresh picnics, non enhanced, for $1.49... sooooo, 2 came home with me... Bride wanted these done with the hide on so that's what I did.... Many, many injections of a curing brine to make them hammy... around the bones and joints and along the hide from...

www.smokingmeatforums.com

This makes very good ham but not sure it would be done by T day.