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Fresh Ham outcome/update
 Moderated by: WildBill, TasunkaWitko
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 Posted: Sat Jan 2nd, 2016 10:59 PM
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olyeller
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I'm so full I'm gonna pop! Man this really turned out good.
I scored the skin and fat all around in diamond shaped pattern then rubbed in salt, black pepper and garlic powder and let it all set about 4-5 hours.
Put it in a 275* oven at 11:00PM New Year's Eve and left it until 9:00AM New Year's Day. Internal temp was just a tad under 160* at that time. I needed the oven for other things so I took it out then and placed in a roaster oven and set it at 275* also.
At 12:00 Noon, I took it out and sliced it up. "Sliced" is being kind, because the bones were pulling out and the meat was fall-apart tender and juicy.

Everyone said it was the absolutely best pork they've eaten and I have to agree.

Here it is seasoned:


Attachment: recipe fresh ham seasoned.JPG (Downloaded 117 times)

Last edited on Sat Jan 2nd, 2016 11:04 PM by olyeller



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 Posted: Sat Jan 2nd, 2016 11:00 PM
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olyeller
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And here it is ready to eat:


Attachment: recipe fresh ham cooked.JPG (Downloaded 115 times)



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 Posted: Sat Jan 2nd, 2016 11:03 PM
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olyeller
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My oldest son made brown gravy out of the pan juices. I want to wash my face in that stuff, dang it's good.  :sofa:




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 Posted: Sat Jan 2nd, 2016 11:32 PM
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Rockydog



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We took our own hogs to the local butcher when I was growing up. Always a big decision to turn those hind quarters into country ham or leave them fresh for the best roasts on a hog. It was a no win situation. RD



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 Posted: Sun Jan 3rd, 2016 01:52 PM
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olyeller
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I think this is the first of a tradition in my house.:thumbs::thumbs:

Made cornbread dressing, venison link sausage, Black-eye peas, hot rolls, broccoli-rice casserole, sweet potatoes with apples and pineapple, mashed red skin potatoes, carrots lyonnaise, Ambrosia salad, fresh cranberry relish, chocolate pie, pecan pie, banana creme pie, Golda's fruitcake, cookies. Had cheese balls and crackers for appetizers.

:dancing:

Afternoon activities included letting the granddaughters who were old enough shoot the new Henry 357 rifle at pumpkins and assorted other targets.



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 Posted: Sun Jan 3rd, 2016 05:08 PM
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Bill_inBouse
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Wish we had smellaputer cause that does look good :)



 Posted: Sun Jan 3rd, 2016 06:44 PM
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3006 user
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olyeller, just in case I want to duplicate your fresh ham, what was the raw weight?



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 Posted: Sun Jan 3rd, 2016 08:55 PM
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swampshooter

 

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Craig, was that a feral hog?



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 Posted: Sun Jan 3rd, 2016 11:36 PM
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olyeller
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3006, it was a 22#fresh (not cured) ham.

Swampshooter, I bagged that puppy at the local HEB Supermarket Meat Aisle. :roflmao:



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 Posted: Mon Jan 4th, 2016 02:32 AM
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lscraig1968
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yep! I much prefer fresh ham over cured.

I smoke mine in my Brinkman dome smoker for 8-10 hours with the foggiest smoke I can make. Wrap the whole thing in foil then finish baking in the oven for another 8 hours over night at 275 deg.

The bone wiggles right out and folks want to lick the platter clean.



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 Posted: Wed Jan 6th, 2016 05:45 PM
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Ruffian
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either way sure does look great, where are our samples !!



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 Posted: Thu Jan 7th, 2016 01:50 AM
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olyeller
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Ruffian wrote: either way sure does look great, where are our samples !!
All my "buzzards" (kids) ate it up:rolleyes:



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 Posted: Fri Jan 8th, 2016 10:16 PM
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gwpercle
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Not many people even know what a fresh ham is, much less have ever tried it.
Back when I was a boy the 2 or 3 families would get together for a "boucherie", kill and butcher a hog, lots of fresh meat to go around. Fresh uncured ham was a delicacy , slow cooked with a bit of smoke.
My grandfather had a big smoke house , little or no refrigeration back then.
Sounds like you need to do another one.
Gary

Last edited on Fri Jan 8th, 2016 10:19 PM by gwpercle



 Posted: Sat Jan 9th, 2016 02:28 PM
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olyeller
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gwpercle wrote: Not many people even know what a fresh ham is, much less have ever tried it.........
Gary

Really. Told my lady barber about it and she said she thought ham was too salty......I said, "No, it was a fresh ham." Her face clouded up a little and I could see she was clueless, so I explained how ham was cured.
I'm not real sure she believed me.....:lol:



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 Posted: Sat Jan 9th, 2016 06:26 PM
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swampratt
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Looks very tasty.. I killed a 125lb hog in the wild and it was very tasty.
I will try your method as yours looks perfect,,If i get another one..when i get another one



 Posted: Tue Jan 12th, 2016 03:21 PM
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Rapier
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I have got to the point that I do not do turkey any more for Thanksgiving or Christmas. I cook steak for one and ham for the other. I usually pick up a 20lb or so fresh ham and put a rub on it then stick it in the Cook Shack electric smoker with Hickory chunks for 14 hours at 225. It comes out pretty tasty. As has been said already, fresh ham is just wonderful, without all of that artificial smoke stuff injected into it. That rub is 3 parts black pepper, 2 parts garlic powder and 1 part Cajun seasoning in a shaker. The rub makes great baked or smoked chicken too.

Oh, the daughter in-law made some smashed potatoes for this last dinner that were pretty special, Pioneer Woman recipe, involving 5 pounds of potatoes, smashed with chunks, w cream cheese, heavy cream and then put into a big flat pan and baked with a crust.... good taters.
Ed



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 Posted: Tue Jan 12th, 2016 03:53 PM
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olyeller
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Rapier, next time you make that with the smashed spuds, give me a call. I'll be right over.:wink:



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 Posted: Tue Jan 12th, 2016 08:19 PM
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Rapier
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That recipe is in the Pioneer Woman's cook book and it is definitely good eats. An OK rancher's wife, feeding hands, can not be a bad cook......
Ed



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 Posted: Wed Jan 13th, 2016 11:08 AM
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olyeller
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Rapier wrote: That recipe is in the Pioneer Woman's cook book and it is definitely good eats. An OK rancher's wife, feeding hands, can not be a bad cook......
Ed

Yes she is, seen a couple of her shows. Definitely more my style than those New York City fancy pants.
I googled her nom de plume and mashed potatoes and found it. Thanks, will be trying it soon along with her au gratin recipe. It reminds me of Mom's.



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