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Old 04-20-2013, 11:55 AM   #1
Yellowirenut's Avatar
Feb 2013
, Indiana
Posts: 468
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So my cousins kids have started to raise hogs for 4H.
I bought half a hog. In doing so I had the butcher slice the "ham" portion.
Not being cured in any way I am not sure I can call it ham.

Anyways, my idea was to smoke the slices as needed for supper. Has anyone done this? Brining ideas? I am thinking I would only need a few hours smoke then grill it to finish.
~ salle de brassage ~

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Old 04-20-2013, 12:13 PM   #2
JonM's Avatar
Aug 2010
Posts: 8,027
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I'm a BBQ noob myself, but I think they call that a fresh ham and it can be smoked just like a pork butt. Just look BBQ recipes for fresh ham and I think you'll be good.
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?

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Old 04-20-2013, 12:43 PM   #3
Mar 2012
Columbia, SC
Posts: 967
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Yup, its still called a ham. Fresh ham, as compared to a cured ham that you are thinking of. I guess my only suggestion would be to only go hot n fast with the smoke, even grilling direct over a wood fire. I would be careful with any low n slow before going direct, unless the steaks are over an inch thick. I would think that anything thinner would dry out some.
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