I am new to this site today. I searched for help with cooking a ham and found this great site. Today I went and picked up a hog we had processed. When I got it home and started putting it in the freezer I realized I have 2 whole fresh hams, that are huge! I have know idea what to do with them. Last year the butcher cut them in half and cured them. I told them I wanted them different this year because I hadn't cared for them because they were so salty. (I read on a different thread you are suppose to soak them over night, I didn't know that, they might of not been so salty then.) But anyway now I have 2 HUGE whole fresh hams. How do I cook them?
Help with cooking a ham
- Thread starter act11
- Start date
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camp_cookie
Senior Cook
Do you have a smoker?
auntdot
Head Chef
- Joined
- Aug 25, 2004
- Messages
- 2,418
For at least one, or you can halve it, there is nothing better than roast fresh ham.
Uncle Bob
Chef Extraordinaire
Hello and welcome to DC act11.
I would take the hams back and have the butcher/processor cut them in half. A shank portion, and a butt portion. If that is not possible. Cover & Simmer for about 25 minutes per pound. Cool slightly, glaze, and brown. Or you could BBQ at 225* until you reach 160* in the center of the thickest part. This should get the ham sliceable after it cools.
Fun!
I would take the hams back and have the butcher/processor cut them in half. A shank portion, and a butt portion. If that is not possible. Cover & Simmer for about 25 minutes per pound. Cool slightly, glaze, and brown. Or you could BBQ at 225* until you reach 160* in the center of the thickest part. This should get the ham sliceable after it cools.
Fun!
Last edited:
Uncle Bob
Chef Extraordinaire
act11 said:
Yes. As long as it is in a pan big enojgh to catch the drippings. Score the ham checker board fashion. Bake at 400* for roughly an hour. Cover with foil. Turn your oven down to about 325* and finish.
Bilby
Executive Chef
Welcome to DC!
Jikoni
Sous Chef
Welcome to DC. My way of cooking ham is boiling it until it's half done, then put it in the over after rubbing honey and mustard on it and very low heat so the honey doesn't burn until it's cooked through.
I would half cook it by boiling it. If you don't have LARGE grill, you can rent one!. Fire up a grill large enough to hold the ham with a lot of charcoal. It's going to cook a while, you may need to replenish the charcoal.
Put the ham on a rack over the coals, not too close. Cover with aluminum foil and close the lid. Every 1/2 hr check and turn the ham. Baste with your favorite baste.. I like a mustard, brown sugar, orange juice, clove baste for a ham. Cook until the center is above 160F..
Put the ham on a rack over the coals, not too close. Cover with aluminum foil and close the lid. Every 1/2 hr check and turn the ham. Baste with your favorite baste.. I like a mustard, brown sugar, orange juice, clove baste for a ham. Cook until the center is above 160F..
