usbbqsupply

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 25

10 members and 15 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.

» Stats

Members: 3,109
Threads: 14,363
Posts: 157,535
Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
Results 1 to 5 of 5

Thread: Fresh Ham

  1. #1
    Join Date
    Mar 2010
    Location
    South East Oklahoma
    Posts
    9

    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!
    Thor308

  2. #2
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    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
    Jim

  3. #3
    Join Date
    Sep 2009
    Location
    Tulsa, OK
    Posts
    1,461

    Default

    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............
    Brain cells come and brain cells go but FAT cells live forever!
    Life isn't about waiting for the storm to pass.....It's about learning to dance in the rain.

    TEC/CharBroil Infrared 5 burner w/ sideburner
    UDS Modifications. A Beauty
    Aussie 2 burner propane w/ side burner (Lake)
    Modified Smoke Cube (Lake)
    Modified ECB Propane Water Smoker (Lake)

  4. #4
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    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
    Location
    South East Oklahoma
    Posts
    9

    Default

    I am afraid that it was more than likely not cured.
    Life is Good Today!
    Thor308

Similar Threads

  1. 10# fresh Chinook on UDS
    By jednalf in forum Fish and Seafood
    Replies: 6
    Last Post: 03-28-2010, 04:31 PM
  2. Fresh off the vine
    By BYBBQ in forum In the Kitchen
    Replies: 24
    Last Post: 05-27-2009, 02:24 PM
  3. Hey fresh meat
    By Partyshack BBQ in forum C'mon In & Sit Down
    Replies: 24
    Last Post: 03-15-2009, 06:18 PM
  4. Fresh pineapple
    By TX Sandman in forum In the Dirt
    Replies: 13
    Last Post: 02-04-2009, 04:58 PM
  5. Fresh Picnic ham in the cold
    By fredrogers in forum Pork
    Replies: 12
    Last Post: 10-14-2008, 07:33 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1