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#3506187 - 12/18/13 12:43 PM Re: Attempt at a "City Ham" [Re: Robtattoo]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9512
Loc: Memphis

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Interesting perspective....thanks for the pointers. I figured that the pre-aging part was just pissing into the wind. Glad do know I stumbled in the right direction \:D

What's the goal for the oven roast (after smoking....smoking is a definite)? Low and slow, or neighborhood of 350° until the center comes up to 160°?
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#3506550 - 12/18/13 04:35 PM Re: Attempt at a "City Ham" [Re: TAFKAP]
Robtattoo
4 Point


Registered: 08/14/12
Posts: 213
Loc: Tullahoma, TN.

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Tough to say with pork having a higher fat content, low & slow after the initial 1-2 hour smoke won't dry it as much.
I'd say (as a guess) 325-350° at the rate of 45 minutes per pound (knock off 25% for the bone)
Roast covered for the first half, uncovered for the second & baste. Probably wouldn't hurt to throw 2 or 3 glasses of good red wine in the pan. Baste with a 80/20 honey/mustard glaze in the last hour.
Let it sit (covered) for at least 30 minutes before carving.
I'd use the juice/glaze mix, plus salt pepper & ground Rosemary to make a thick gravy/sauce.
If it comes out anything liked the hams I've done, it should be as good cold as hot.
Please though, bear in mind I've only ever done this with farm raised pigs.
I do have a wild hog ham in the freezer though.......


Edited by Robtattoo (12/18/13 04:35 PM)
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#3506557 - 12/18/13 04:41 PM Re: Attempt at a "City Ham" [Re: Robtattoo]
Robtattoo
4 Point


Registered: 08/14/12
Posts: 213
Loc: Tullahoma, TN.

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Crap, scrap those times. That'd have it well done (although it may still be tender, with the cure). Probably 20 minutes per pound of meat.
Sorry, got lost in pig nostalgia there! \:\)
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#3506562 - 12/18/13 04:46 PM Re: Attempt at a "City Ham" [Re: Robtattoo]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9512
Loc: Memphis

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With large roasts, I'm not going by time anyway. I always use a thermometer.....
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#3506622 - 12/18/13 05:36 PM Re: Attempt at a "City Ham" [Re: TAFKAP]
DaveB
10 Point


Registered: 09/03/08
Posts: 3856
Loc: Shelby County

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I am wondering about the smoking component and at what temp you say the beast is done? My experience is venison not on the rare side can be well, unappealing to the taste. I am stuck on after letting it air dry for a day or two the smoker for how long? and at what temp? I am kinda lost so will sure be interesting to see the finale. AND I Live close by......
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#3507197 - 12/18/13 10:50 PM Re: Attempt at a "City Ham" [Re: DaveB]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9512
Loc: Memphis

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Well, I'm completely in uncharted territory here. I think the cure-brining process will flavor the meat, while helping it stay moist. I don't know that over cooking really changes the flavor so much as just drying it out. There are plenty of examples of smoked venison that came out well, but weren't cured.

I'm thinking about an hour to 90 minutes of true smoking time. Again, this is purely for flavor. Depending on the meat temperature at that point, I may just leave it in the smoker to finish. Otherwise, I'm pulling it off the grate and brining it inside to cook in the higher temp oven. But as far as temperature goes, I have no clue…..I'm just taking input here. Likely in the neighborhood of 160 is my final goal.
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#3507200 - 12/18/13 10:52 PM Re: Attempt at a "City Ham" [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12707
Loc: Tennessee

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Have you thought about finishing it with a braise?
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#3507220 - 12/18/13 11:21 PM Re: Attempt at a "City Ham" [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9512
Loc: Memphis

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 Originally Posted By: Poser
Have you thought about finishing it with a braise?


No. In my mind, I'm thinking of the big, firm spiral-cut ham. Are you thinking it might not be achievable?
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#3507418 - 12/19/13 08:21 AM Re: Attempt at a "City Ham" [Re: TAFKAP]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6222
Loc: Adirondack Mtns, NY

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 Originally Posted By: TAFKAP
Well, I'm completely in uncharted territory here. I think the cure-brining process will flavor the meat, while helping it stay moist. I don't know that over cooking really changes the flavor so much as just drying it out. There are plenty of examples of smoked venison that came out well, but weren't cured.

I'm thinking about an hour to 90 minutes of true smoking time. Again, this is purely for flavor. Depending on the meat temperature at that point, I may just leave it in the smoker to finish. Otherwise, I'm pulling it off the grate and brining it inside to cook in the higher temp oven. But as far as temperature goes, I have no clue…..I'm just taking input here. Likely in the neighborhood of 160 is my final goal.



I would think 160* would be the max. top end internal temp. you would want to achieve med without overcooking it. I personally would pull it from the heat between 150-155* and let rest covered for @ 30mins. it will continue to cook after removed.

FDXX75


Edited by FULLDRAWXX75 (12/19/13 08:22 AM)
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#3507480 - 12/19/13 09:12 AM Re: Attempt at a "City Ham" [Re: FULLDRAWXX75]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9512
Loc: Memphis

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 Originally Posted By: FULLDRAWXX75
 Originally Posted By: TAFKAP
Well, I'm completely in uncharted territory here. I think the cure-brining process will flavor the meat, while helping it stay moist. I don't know that over cooking really changes the flavor so much as just drying it out. There are plenty of examples of smoked venison that came out well, but weren't cured.

I'm thinking about an hour to 90 minutes of true smoking time. Again, this is purely for flavor. Depending on the meat temperature at that point, I may just leave it in the smoker to finish. Otherwise, I'm pulling it off the grate and brining it inside to cook in the higher temp oven. But as far as temperature goes, I have no clue…..I'm just taking input here. Likely in the neighborhood of 160 is my final goal.



I would think 160* would be the max. top end internal temp. you would want to achieve med without overcooking it. I personally would pull it from the heat between 150-155* and let rest covered for @ 30mins. it will continue to cook after removed.

FDXX75


I understand that for a roasted hunk of meat. But for a cured "ham"? It seems to me that the texture of the meat would be a little too squishy below about 160°....what do the ham houses do with pig legs?
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