Hey BadGirl

[Loper]

You might be able to answer me. I got my first whole pig today and there are 4 fresh hams (2 shank ends and 2 butt ends) about 12.5 lbs each. The pig was butchered this morning so the hams aren't cured or anything. How would you normally treat them? Have you cured them yourself or just cook them fresh? I get cow each year but this is my first pig.

 

[my-thyme]

Corn one of those hams for stuffed ham.

 

[DoWhat]

Corn one of those hams for stuffed ham.

What does corn mean?
I don't have a smart phone so I need to ask questions here.

 

[Loper]

Corn one of those hams for stuffed ham.

What does corn mean?
I don't have a smart phone so I need to ask questions here.

I'll have to look that up as well.

 

[Loper]

Corn one of those hams for stuffed ham.

ok, so that is basically just salt curing it for several days, correct?

 

[BadGirl]

You might be able to answer me. I got my first whole pig today and there are 4 fresh hams (2 shank ends and 2 butt ends) about 12.5 lbs each. The pig was butchered this morning so the hams aren't cured or anything. How would you normally treat them? Have you cured them yourself or just cook them fresh? I get cow each year but this is my first pig.

Frankly, you have some good stuff right there. No matter what you do with it, it is gonna taste great.

The hams, freeze one and corn the other [disclaimer: I have never corned a ham, but the on-line directions appear to be fairly simple]. Take another one, do a dry rub and slow roast it like a Boston Butt until it falls off of the bone. The other....save for New Years Day and do a dinner of pork and sauerkraut for Good Luck.


My neighbor just dropped off 10 pounds of fresh made pork sausage they processed yesterday, as well as two full racks of pork ribs. I am going to freeze one and slow roast the other one with a dry rub.

 

[kom526]

I am going to freeze one and slow roast the other one with a dry rub then invite kom and his family down for dinner.

Finished that up for you.

 

[Loper]

Frankly, you have some good stuff right there. No matter what you do with it, it is gonna taste great.

The hams, freeze one and corn the other [disclaimer: I have never corned a ham, but the on-line directions appear to be fairly simple]. Take another one, do a dry rub and slow roast it like a Boston Butt until it falls off of the bone. The other....save for New Years Day and do a dinner of pork and sauerkraut for Good Luck.


My neighbor just dropped off 10 pounds of fresh made pork sausage they processed yesterday, as well as two full racks of pork ribs. I am going to freeze one and slow roast the other one with a dry rub.

Thank you!!! I knew you would have an answer! I wrapped all of them up and put in the freezer since I didn't know what to do with them. I ended up with roughly 135 lbs of pieces and parts with 26 lbs of to die for sausage. I'll pull one out and start the corning process..

 

[BadGirl]

Finished that up for you.

I am trying a Robert Irvine recipe: Dry rub, tightly wrap in plastic wrap, wrap in foil, and then slow roast in a 195 degree oven for 2 hours. Once completed, brush with sauce, then broil till the sauce is caramelized.


If you are in our hood, stop on by.

 

[RoseRed]

I am trying a Robert Irvine recipe: Dry rub, tightly wrap in plastic wrap, wrap in foil, and then slow roast in a 195 degree oven for 2 hours. Once completed, brush with sauce, then broil till the sauce is caramelized.


If you are in our hood, stop on by.

Won't the plastic wrap melt?

 

[kom526]

I am trying a Robert Irvine recipe: Dry rub, tightly wrap in plastic wrap, wrap in foil, and then slow roast in a 195 degree oven for 2 hours. Once completed, brush with sauce, then broil till the sauce is caramelized.


If you are in our hood, stop on by.

Tell me how that works out for you. I was eyeing up some pork shoulders yesterday and told the LW that I need to get the smoker from my mom (that she doesn't use) and put that thing to work. We are already thinking about what we are cooking up for Christmas Dinner.

 

[BadGirl]

Won't the plastic wrap melt?

Nope. Plastic will remain intact at this low temp. It also, apparently, keeps the moisture in to have meaty ribs without being all dried out and hard.

 

[RoseRed]

Nope. Plastic will remain intact at this low temp. It also, apparently, keeps the moisture in to have meaty ribs without being all dried out and hard.

This I did not know. Thanks!

 

[Loper]

I am trying a Robert Irvine recipe: Dry rub, tightly wrap in plastic wrap, wrap in foil, and then slow roast in a 195 degree oven for 2 hours. Once completed, brush with sauce, then broil till the sauce is caramelized.


If you are in our hood, stop on by.

yummm that sounds wonderful. I'll give that a try next week.

 

[KDENISE977]

Nope. Plastic will remain intact at this low temp. It also, apparently, keeps the moisture in to have meaty ribs without being all dried out and hard.

Best way to make ribs !!!!