This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Fresh ham help

  • Filter
  • Time
  • Show
Clear All
new posts

    Fresh ham help

    I need help deciding what to do with a fresh ham. A coworker has asked me to smoke a very large fresh ham. It is 30 lb! I'm assuming fresh means uncured and raw. I've glanced over this website's curing article and it seems intimidating. I know you could skip the curing and cook it like a regular roast but am confused on the recommend internal temp. This website recommends 145 degrees for fresh ham, and other sources recommend around 175 degrees. What would you do? Also should I try to cut it into smaller pieces? Thanks! Click image for larger version

Name:	14714.jpeg
Views:	117
Size:	49.4 KB
ID:	1043832Click image for larger version

Name:	14716.jpeg
Views:	92
Size:	82.3 KB
ID:	1043833Click image for larger version

Name:	14718.jpeg
Views:	94
Size:	92.8 KB
ID:	1043834

    First thing ya need to do is ask your co-worker if they want 30 lbs of pork roast or ham. Then ask if it's OK to cut it in thirds 'cause it will take a long time to cure or cook whole. I'll let people with more experience talk about temps.


      I agree with RonB cut it in thirds to make cooking and curing easier. 145 is fine for whole muscle pork.


        No help for you on your question but man I used to love it as a kid when we went to pick out a country ham for the holidays in Nash County NC. Got them from some old geezer who looked to be 150 years old. Had a curing shack with dozens of hams hanging. My 8-year-old self wondered how he kept it from burning down!

        Thanks for sparking those memories!



        No announcement yet.


        These are not paid ads, they are a curated selection of products we love.

        All of the products below have been tested and are highly recommended. Click here to read more about our review process.

        Use Our Links To Help Keep Us Alive

        Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

        Is This Superb Charcoal Grill A Kamado Killer?

        The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!

        Big. Bold. Flavor.

        Meathead's Amazing rubs and sauce

        Introduce big, bold flavor to your BBQ and grilling creations thanks to the Meathead’s Amazing line of pork, red meat, and poultry rubs as well as a KC-style BBQ sauce. Click here to read more and to purchase.

        A Propane Smoker That Performs Under Pressure

        The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.

        Bring The Heat With Broil King Signet’s Dual Tube Burners

        3 burner gas grill

        The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.