Fresh ham

Discussion in 'Pork' started by gotbags-10, Sep 1, 2013.

  1. gotbags-10

    gotbags-10 Smoke Blower

    Going to try and smoke my first ham today. Never done one. It is cured already but not cooked. I was planning on using Jeff's rub and putting it on at 240 degrees. What temp should I take it to and does anyone thing I should wrap it at a certain point? Thanks nick
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Does the label ingredients have "nitrites" listed ???   Just checking...     Dave
     
  3. gotbags-10

    gotbags-10 Smoke Blower

    Got it from a butcher all he said was that it was cured but not smoked yet
     
  4. gotbags-10

    gotbags-10 Smoke Blower

    It deff has that red color a ham normally has not the normal light pink that regular raw pork has. Just don't know if I should take this to 165 or up to 200 like a butt
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Do you want to slice it or pull it? The temp for pork now is 145*. But for hams unusually go to 160*-165*. We like to slice ours.
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    If it has a pink color now, I have no idea.....       Dave
     
    Last edited: Sep 1, 2013

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