I thought he said it was a fresh ham.
Around here that would mean an uncured, unsmoked pork shoulder (?). I think shoulder... Basically a big hunk of pork roast that they make cured hams from.
A fresh ham is a raw rear leg of a hog. Not smoked, cured or cooked. The cut of meat is called a ham and the cured & Smoked product is also called a ham. Pork shoulder typically refers to the front leg quarters.
Yeah, OK, I just didn't know what part of the pig it came from. I knew it wasn't cured or smoked. Thanks.
I took the OP's post to mean he wants to make a smoked, cured ham, like "lunch meat" ham. but maybe didn't realize that those hams were not only smoked, they are also cured.
It's the curing that makes the meat pink.
Paymaster said:I smoke "green hams" with the skin still on at 250 degrees. At a point that the skin can be easily removed, I pull the ham off and remove the skin and place back in the smoker until the internal temp is at 170-175 for chopped or 185-195 for pulled. I use no rub, but once the skin is removed, I spray occasionally with apple juice.
About how long will it take for an 18-20lb ham?
I would like to be able to slice the ham as opposed to chop or pull, do you think this will be possible with smokin it?
Paymaster said:Yes. Pull it at 165-170 and it should be good. It has been a while since I did one for slicing but I think it will be fine.
Wanting to smoke a whole ham 18+lbs, does anyone have any advice?