I'm a big ham fan. Anyone have any experience with cooking whole hams on the PBC?
-
-
Noah has a nice video on it, but I think he starts with a pre-cooked ham.
Kathryn -
The best one I did was the Ultimate Ham recipe on the main site. I hooked it with the thick side pointing up. I let it roll a few hours before I wrapped.Comment
-
fzxdoc So I looked further into it. To clarify Alton Brown's comments he was referring to a grocery store and now I think making a general comment as in things ain't what they used to be.
So apparently you can get "green" pork (you will need a specialty butcher apparently) and then cure it into a ham and then cook it. Also you can get pre-cured but uncooked hams but this is not considered green pork.
I guess people don't want to cure their own pork so most large groceries just don't carry them.Comment
-
I have cooked 2 ultimate hams on the pbc and I would never go back to the old way. You do have to have a grill to sear it on.Comment
-
You can get an uncooked ham, but cooking that on a smoker would give you something like pulled pork. I did a cured ham on the Pit Barrel for Easter. I hung it for about two hours then wrapped it for another hour or two. At the end of the cook I glazed it and left it on the rack unwrapped for a half hour or so. Came out great, definitely give it a try.Comment
-
I was trying to comment to Obi-Dan, but got too verbose for the 300 character limit:
Around here, the "fresh ham" is quite common, especially in the Spanish grocery. I have ordered them at Publix, and they get them in a couple of days without any problem. Its not ham though, its pork . . . the back leg of a hog. Leaner than the shoulder, but not quite as lean as the loin. I get the butcher to cut 3 or 4 one inch "steaks" out of the center, then cook the shank portion like a shoulder, and grind the butt for sausage.Comment
Comment