How to cook fresh ham roasts (not a full cured ham)

Discussion in 'Meat Selection and Processing' started by barnaclebob, Jun 20, 2016.

  1. barnaclebob

    barnaclebob Newbie

    I just took delivery of a half of a 100% berkshire hog and had the ham parted out into a few ~3 to 4lb roasts.  Any recommendations on how to cook these?  I'd like to try other things besides curing because I cured the last ham and it came out great but I'd just like some more variety.  The shoulder roast will be turned into pulled pork so I also don't want to make pulled pork with them.

    Can I roast like a loin roast or will it be too tough?
     
    Last edited: Jun 20, 2016
  2. smokerjim

    smokerjim Meat Mopper

    you can roast it, just don't over cook it it does tend to dry out like the loin just not enough fat, you could soak in a salt brine for awhile that will help it from drying out good luck
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    This Jim agrees with that ^^^ Jim ^^^. Treat it like any Pork Roast, cooking to an IT of 145-160°F. Some Red/New Potatoes and Root Veg, EVOO, Garlic, Thyme and Rosemary on everything and roast at 350°F till done...JJ
     
  4. jirod

    jirod Smoke Blower

    Have gotten half a Berkshire each of the last couple years.  Amazing how much marbling/fat there is in the hams.  Obviously it isn't a pork shoulder, but plenty that cooking it like they mentioned above have to believe it would turn out juicy and amazing still.  If we do another this fall may have to talk to my butcher and see if he can bone it out like that. 
     
  5. barnaclebob

    barnaclebob Newbie

    Yeah I was amazed at how juicy berkshire pork chops are.  Even with resting the meat for several minutes my plate is covered in juice by the time I'm done.  When I gave some to my brother he said he didn't realize pork could be that good.

    Thanks for the responses on how to cook it.  I'll try cooking one of the roasts like a normal loin roast next week.  Herb rub and smoke at ~325 until its 140 degrees, carry over should take it to 145 or so.
     
  6. barnaclebob

    barnaclebob Newbie

    Cooked up a ham roast last night and it was great.  I need to remember to not have the weber thermometer right over the charcoal next time... Probably cooked it closer to 250 instead of 350 and it took 2 hours because of that.
     

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