Ham

[PitBull]

Has anyone ever done an uncooked/uncured ham? I was wondering how I might go about it. Time, internal temp, pit temp and preparation.

[Goat]

I have cooked quite a number of fresh hams. I put on a mustard slather and then season with black pepper, salt, and granulated garlic. The mustard also has numerous spices in it. I always cook to at least 170* to be safe. That is a large piece of meat so, cook it about 225*.

[PitBull]

Well thank you Goat. I appreciate that. :thumbs: I keep seeing fresh hams on the meat counter and every time I do I tell myself I need to try that. I'm planning on doing a cook this weekend, weather permitting, and I'd figured I'd try a ham while I'm at it.

[Tom-Fl]

Like message above says,you can cook to 170º-180º and slice like ham.

Memphis in May allows you to use it as your pork entry,just like shoulder,so you can take it higher and pull/chop it.

Tom