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Thread: Fresh Ham

  1. #1
    Join Date
    Mar 2010
    South East Oklahoma

    Default Fresh Ham

    I need some help fellow smokers! I had a hog processed but was ripped . However it was cured, it is not worth eating through normal cooking. The chops were fine but the rest of the meat i.e. hams, is not. Is there a good way to cook fresh hams or do I cut my losses and try again with a different processer.
    Last edited by Thor308; 03-30-2010 at 02:03 PM.
    Life is Good Today!

  2. #2
    Join Date
    Dec 2008
    St. Petersburg, Fl.


    Not being smart, but.. Are you sure the hams were cured?? A fresh ham wouldn't be cured. A processed hog would not be cured meat unless you specified that you wanted the meat, bacon, or hams cured. If you smoke a fresh ham ( uncured ) it will be the same as cooking a pork roast. The curing is what gives it the color and ham flavor.
    You could cure it your self

  3. #3
    Join Date
    Sep 2009
    Tulsa, OK


    It takes at least 6 month to cure a ham so it sound like to me that you have a raw, uncooked, uncured, ham from the processing plant/butcher were you had the hog processed. I can only assume that besides the pork chops, that you would have received sausages, roasts, ribs, front shoulders as well as butt's from the front upper portion of the front legs as well as the 2 hams from the rear quarter.

    We need a little more info to be able to give you some ideas.
    A WORD to the WISE is not necessary....It's the STUPID ones that need advice............
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  4. #4
    Join Date
    Jan 2008


    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
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    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  5. #5
    Join Date
    Mar 2010
    South East Oklahoma


    I am afraid that it was more than likely not cured.
    Life is Good Today!

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