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BBQ Fresh Ham

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Post Sun May 30, 2004 9:49 pm
Guest

Within the last few weeks SuperBBQ-man (he is good too) grilled a Fresh Ham. Oh mercy did it look good. I attempted to wriet down all the items for it but as usual, my mouth watered so much I can't read all my writing.

He talked about garlic, salt, oregano, cuman I think (i wrote down human:), sage and you pound it together and into 2 tblspns of oil (this is 20lb fresh ham but I'm doing a 5 lb'r), orange juice and lime juice.

How much orange juice and lime juice in the merinaide?

Also, for a 20 lb fresh ham, they did 325degrees for 6 - 8 hours .... how long for a 5 lb fresh ham ; on the 20 lb'r it was 195 degree's .... that was (this is a question) that was at 195 degree's for 6 ot 8 hours or get to that temp in 6 ot 8 hours?

thanks

Post Mon May 31, 2004 7:31 am
DarkRubiTJ medium-well
medium-well

Posts: 221
Location: Livingston, TX.
The only marinade that I can find is one by Paul Kirk in his "Championship Barbeque" cookbook. it is as follows:

2 cups fresh orange juice
1/2 cup fresh lime juice
2 teaspoons minced fresh oregano ( I used dried because it was all I had)
1 teaspoon cumin seeds, toasted in a dry skillet over medium heat until fragrant, then ground.
1 7 oz. can chipotle peppers in adobo sauce
1/4 cup red wine vinegar
4 cloves garlic pressed
1 tablespoon grated orange zest
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Combine the orange juice, lime juice, and 1 teaspoon oregano in a medium non reactive pot and bring to a boil. Reduce heat to medium low and simmer until reduced by half, 1 to 1 1/4 cups

Transfer to a blender, add the remaining ingredients, and process until smooth, If the sauce is too thick, thin it down with more vinegar.

I used this on a pork butt, early this week and it's a good marinade, most of the heat of the chipotle's cooks out, leaving a nice spicey flavor. It doesn't work well as an injection, I would just use it as a surface marinade.

I highly reccomend that you add Steves book "Sauces, Rubs, and Marinades" to your cooking arsenal. It's an invaluable tool when you want something that's a little more.

Also Paul Kirks book "ChampionShip Barbeque" has a wealth of information and some great and simple receipes.

That was get to an internal temp of 195 no matter how long it takes.
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Weber "Q", Weber Performer, Weber 22.5" Bar-B-Kettle


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