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home-smoking a fresh ham: what're the secrets?

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home-smoking a fresh ham: what're the secrets?

m
micapu | | Jan 3, 2009 12:31 PM

Husband and I have been experimenting with smoking different foods in our Weber kettle grill... so far, we've had great success with turkey, chicken, beef ribs. We've also used apple, hickory and mesquite woods and loved the results.

We wanted to make a home-smoked ham for New Year's and I found what seemed like a good recipe on another forum (one specific to BBQ & smoking enthusiasts). While the end result was certainly tasty, it looked/tasted nothing like smoked HAM, it tasted like smoked PORK and was pale in color instead of a nice reddish-pink meat. The recipe I followed didn't call for brining the meat, the fresh ham was supposed to be scored and sit in smoke for 25-30mins in a low&slow 225-250º heat. The glaze was then supposed to be put on it for the last hour of cooking.

Has anyone here smoked a fresh ham at home successfully? (as in the end result tastes & looks like HAM) Any ideas where we went wrong? I want to try it again soon, since I'm still jonesing for the traditional "leftover-ham soup" I always make... With the leftover smoked pork I decided to make an Americanized version of PuertoRican Sancocho.

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