cooking a fresh ham on wednesday (latin style peril)

Discussion in 'Pork' started by jerseydrew, Aug 10, 2015.

  1. jerseydrew

    jerseydrew Smoking Fanatic

    a lot of websites call for cooking it at 350. but i am so used to the great results from low and slow cooking. how should i cook the fresh ham?

    *edit* i know i spelled pernil wrong but cannot correct it! stupid auto correct..
     
    Last edited: Aug 10, 2015
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    No reason you can't go low and slow or anything between 225 and 350...JJ
     
  3. jerseydrew

    jerseydrew Smoking Fanatic

    what d you think? cook till about 185 IT? i don't want it quite fall apart but nice and soft.
     
    Last edited: Aug 10, 2015
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    If you don't want it to be fall apart you need to start looking at the meat around 145, when it would be safe to eat and done for slicing. I wouldn't go over 150-160 if slicing. Is this a shoulder, picnic, what's the fat content?
     
  5. jerseydrew

    jerseydrew Smoking Fanatic

    it's an uncured ham.
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    That could be a couple cuts, but assuming bone in picnic, also assuming slicing, not pulling, I would still go to the upper temps I mentioned. For pulling you probably should start probing around 185 and determine when you want you pull it. Of course I'd take it to a higher temp for pulling.
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Case, a Fresh Ham is a Rear Leg, un-cured, as opposed to a Picnic which is a front leg...

    Fresh hams are almost as lean as loins these days. Unfortunately, because they are active muscles, they have more connective tissue and are not as tender as loins. Additionally, because of the big bone, 145° in the thickest part of the meat, will still be too rare near the bone. I usually go to 160°F for slicing and more uniform cooking...JJ
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Interesting, what they are selling here as fresh hams, look and have the same fat content as the picnic. Hmm we must have lazy pigs out west!
     
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    These are similar to all I can get. They have a bit of a fatty rind but internally not much fat...JJ

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