Uncured Ham Roast

[Cpackmom]

We smoked a pork ham roast (2" thick) yesterday, tasted wonderfully, but it's very dry. I rubbed it with a nice rub that had the typical spices with a bit of brown sugar. Internal temp of the ham roast was 180°. Then let it rest. Is it dry because of the type of roast??? Smoked it to long???? Would injecting it help??? Any suggestions would be greatly appreciated!

 

[K9BIGDOG]

Brining and injecting probably would have helped.

 

[smokerjim]

What cut of pork, Brining will help also looks like ya over cooked it by 35-40 degrees, I would pull it at 140 to 145 and let it rest.

 

[HalfSmoked]

I was going to sak what IT did you take it to. 145 is the max I would have taken it to.

Warren

 

[pineywoods]

By ham roast I take it you are talking about from the hind quarter of a hog. Was it a wild hog or domestic one? Were you smoking it to slice or for pulled pork?
I see this is your first post Welcome to SMF glad you joined us.

 

[chopsaw]

We smoked a pork ham roast (2" thick)

I used to get some that were cross cut from the rear leg , fresh un-cured . We called them " green ham " 2 inches thick , had the cross cut of the bone . I never used a therm in those days , but went by shrink around the bone and just gave it a poke with my finger . 185 / 190 should slice nice , or treat it like PP and go to 205 ish .

 

[thirdeye]

We smoked a pork ham roast (2" thick) yesterday, tasted wonderfully, but it's very dry. I rubbed it with a nice rub that had the typical spices with a bit of brown sugar. Internal temp of the ham roast was 180°. Then let it rest. Is it dry because of the type of roast??? Smoked it to long???? Would injecting it help??? Any suggestions would be greatly appreciated!

Welcome aboard. I don't think we have enough info... At 2" thick I'm guessing you got either a butt end or shank end of a ham.(?) Was it marked "ready to cook", or "ready to eat"? OR, was this a fresh ham. If the meat was pinkish is was a cured ham, if it was gray, it was a fresh ham.

Either way a rear leg does not have the same amount of fat that a front leg does, So this is why a Boston butt (front leg) can be cooked until it is pullable and will be moist and tender. A rear leg roast, won't perform the same way.

 

[Cpackmom]

By ham roast I take it you are talking about from the hind quarter of a hog. Was it a wild hog or domestic one? Were you smoking it to slice or for pulled pork?
I see this is your first post Welcome to SMF glad you joined us.

It was a domestic pig and the roast was from the hind quarter. I was smoking for pulled pork. Thanks for the welcome.

 

[Cpackmom]

Welcome aboard. I don't think we have enough info... At 2" thick I'm guessing you got either a butt end or shank end of a ham.(?) Was it marked "ready to cook", or "ready to eat"? OR, was this a fresh ham. If the meat was pinkish is was a cured ham, if it was gray, it was a fresh ham.

Either way a rear leg does not have the same amount of fat that a front leg does, So this is why a Boston butt (front leg) can be cooked until it is pullable and will be moist and tender. A rear leg roast, won't perform the same way.

It was fresh. We cut it ourselves because we couldn't get a butcher. I usually cook the ham roast in the crockpot but thought it'd be better smoked. Its not my favorite cut. I guess I'd go back to crockpot.

 

[Cpackmom]

By ham roast I take it you are talking about from the hind quarter of a hog. Was it a wild hog or domestic one? Were you smoking it to slice or for pulled pork?
I see this is your first post Welcome to SMF glad you joined us.

Domestic pig, yes from the hind quarter. I was hoping for pulled pork...thanks for the welcome.

 

[HalfSmoked]

I differ with comment above. Here is a pork butt and a pork leg.

Pork Butt

Then pulled

Pork leg

Then pulled

Looks to me it pulled just fine.

Warren

 

[chopsaw]

Mine were always good too . Sliced and pulled the same as a shoulder .

 

[HalfSmoked]

Thanks for the like chopsaw it is appreciated.

Warren