SmokeBarbecue
Smoked fresh ham
An uncured leg. This is roast pork, not city ham. Pull 180 if you want slices, 195 if you want pull.
Made it?
8 hr · 30 min hands-on · pull 180°F · rest 40 min
Ingredients
8 lb on the fire · ~4 lb to the table · 8 plates at 8 oz
- fresh ham, skin scored or removed8 lb
- kosher salt1/4 cup
- black pepper2 tbsp
- paprika2 tbsp
Method
- 1
Salt overnight. Pepper and paprika before the pit.
- 2
250°F until 180°F for slices, 8 hours-ish. Wrap if the bark is set and you are stalling.
- 3
Rest 40. Slice across. This is not the glazed city ham already in the library — no pink cure.
If you don’t have it
- fresh ham → pork leg. Keep the same pull. Leaner cooks faster and dries sooner.
- fresh ham, skin scored or removed → What you actually have, if it is the same muscle family. If the label says ham and it is pink, it is cured. That is the oven-glazed cook.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making pinto beans.
Start when a packer wraps, or at the beginning of a shoulder. Soaked beans, smoked hock, onion, chili. Simmer until creamy. Salt late.
2 hr 30 min
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making potatoes au gratin.
In the oven the last 70 minutes of a roast, or while steaks reverse. Yukon Golds, ⅛-inch, layered with cream, garlic, salt, Gruyère. 350°F until a knife meets no fight, then a brief broil.
1 hr 15 min