A buddy of mine says he's bought a whole, uncooked, uncured ham from a
specialty meat market in Napa, CA. He's asked me how I'd cook it.
He's talking about baking it.

I've never heard of a raw ham. Any help?

Thanks a heap, in advance.

-Zz

On Tue, 30 Mar 2010 16:58:12 -0700, Zz Yzx wrote:

> A buddy of mine says he's bought a whole, uncooked, uncured ham from a
> specialty meat market in Napa, CA. He's asked me how I'd cook it.
> He's talking about baking it.
>
> I've never heard of a raw ham. Any help?
>
> Thanks a heap, in advance.

It's a 16-25 lb fresh leg of swine. It's what ham is made out of,
minus the shrinkage of cooking or smoking.

Treat it as a huge pork butt or picnic, then add 6-8 hours in the
smoker.

Bonus points if you butterfly it and can lay it flat while smoking.
It will hold up well to 12-18 hours of smoking at 280F until 185F
internal. Then it must rest for 2 until served.

-sw

"Zz Yzx" > wrote in message
...
> A buddy of mine says he's bought a whole, uncooked, uncured ham from a
> specialty meat market in Napa, CA. He's asked me how I'd cook it.
> He's talking about baking it.
>
> I've never heard of a raw ham. Any help?
>
> Thanks a heap, in advance.
>
> -Zz

Every pig has two of them. The ham is a part of the rear leg. What he has
is a big pork roast. Most are bought up by the cured ham people, but
around the holidays they show up as fresh hams in the supermarket. As for
how to cook it, that depends on what you want as the end result. It can be
done in the oven, just as any pork roast. Cook to an internal of about 155
to 160

On Mar 30, 9:23*pm, "Ed Pawlowski" > wrote:
> "Zz Yzx" > wrote in message
>
> ...
>
> > A buddy of mine says he's bought a whole, uncooked, uncured ham from a
> > specialty meat market in Napa, CA. *He's asked me how I'd cook it.
> > He's talking about baking it.
>
> > I've never heard of a raw ham. *Any help?
>
> > Thanks a heap, in advance.
>
> > -Zz
>
> Every pig has two of them. *The ham is a part of the rear leg. *What he has
> is a big pork roast. * Most are bought up by the cured ham people, but
> around the holidays they show up as fresh hams in the supermarket. *As for
> how to cook it, that depends on what you want as the end result. *It can be
> done in the oven, just as any pork roast. *Cook to an internal of about 155
> to 160

My MIL used to do this frequently for Easter Dinner. She called it
fresh ham, and cooked it like any other pork roast.And it was simply
delicious. I hadn't thought of one for years, thanks for tickling the
memory. Might have to try one in the Kamado.
Nan in DE

On 3/30/2010 7:58 PM, Zz Yzx wrote:
> A buddy of mine says he's bought a whole, uncooked, uncured ham from a
> specialty meat market in Napa, CA. He's asked me how I'd cook it.
> He's talking about baking it.
>
> I've never heard of a raw ham. Any help?
>
> Thanks a heap, in advance.
>
> -Zz


http://allrecipes.com/HowTo/Roasting-Meat/Detail.aspx

Roasting Meat
By: Allrecipes Staff
One of the simplest ways to cook a large piece of meat.
Roasting is often the method of choice because it yields a tender
interior and browned exterior through prolonged oven cooking. One of the
most attractive aspects of roasting to a busy cook is that while the
roast is cooking, the cook is freed to perform any other tasks that need
attention before dinner is served. Before beginning the oven cooking
segment of the roasting process, the meat must be trimmed, tied and
seasoned, and seared.

1. The standard temperature for cooking roasts is 350 degrees F (175
degrees C). Technically, the lower the heat of the oven, the better the
final roasted product will be. At a lower temperature, the meat will
take longer to cook but will produce more flavor and moisture. Never
roast meat at a temperature below 200 degrees F (93 degrees C). Once a
temperature to cook the roast at has been decided upon, and the oven
preheated, place the trimmed, tied, seasoned, and seared meat onto a
baking dish and into the oven.


2. Roast the meat until its ideal internal temperature is reached. The
ideal interior temperature will depend wholly on what type of meat is
being roasted. We have chosen to roast a pork loin, a pork roast's final
interior temperature should be 160 degrees F (70 degrees C). Gauge the
interior temperature of meat by using a meat thermometer.


3. Once the meat has rested, remove the string from the exterior of the
roast. Be cautious when cutting the string free as the meat might still
be hot...

--
regards, mike
piedmont, The Practical BBQ'r
http://sites.google.com/site/thepracticalbbqr/
(mawil55)

Ahhh.... MIke. You warmed the cockles of my heart.

My dear old mother used to fix a fresh ham just so. It was
Excellent. (note the capital E!)

She pinned pineapple slices on the ham with cloves about halfway
through the cooking. She put cinnamon in the roasting pan as well.
Although we never tasted any cinnamon, it sure made the house smell
good!

Good post!

Robert

On 4/2/2010 3:21 AM, wrote:
> Ahhh.... MIke. You warmed the cockles of my heart.
>
> My dear old mother used to fix a fresh ham just so. It was
> Excellent. (note the capital E!)
>
> She pinned pineapple slices on the ham with cloves about halfway
> through the cooking. She put cinnamon in the roasting pan as well.
> Although we never tasted any cinnamon, it sure made the house smell
> good!
>
> Good post!
>
> Robert
>
I think that was the standard method of that generation, pineapple rings
and clove studs! I know mom only had one cookbook, Better Homes and Gardens.

--
regards, mike
piedmont, The Practical BBQ'r
http://sites.google.com/site/thepracticalbbqr/
(mawil55)