12/23/00
Danny G
BBQ List

Bro. Bigwheel,
   Have two green (fresh) hams to smoke in the morning for customers, and one for me.  Here's
how I do' em.  I trim off the skin, but not the fat.  Have a super sharp knife I keep for doing this. 
Then I season them and let'em rest overnight in the walk-in.  I smoke them at about 230-250
degrees until they reach 180 degrees internally.  This, to me, is the ideal temperature to bring'em
up to.  If you cook them to a lesser temperature, they will tend to be a little on the tough side. 
However, if you cook them much over 180 degrees, they will become more like pulled pork and
a bit on the dry side.  
   A green ham, which of course comes off the hind leg and is the real "butt" of the pig, is not as
tough as a picknic or boston butt, yet isn't a tender muscle either.  It's kind of inbetween.  That's
why I like an internal temperature of 180 degrees.  It will be tender, moist, sliceable, and have a
great smoky flavor.  Think  that is what most of us are looking for in a true green ham.  
   Have to hit the joint at 2AM in the morning to get everything smoking and cooked for my
customers Christmas dinners.  I have been the "cook" for several of these ol' loyal customers for
25 years...many of the same names on the turkeys and hams, year after year.  Kind of makes me
feel good, and special, in a way.  Merry Christmas and Happy New Year to you Bigwheel, and
all of you that read this post.   We will close at 4 PM tomorrow, and be closed Christmas day
and the day after.  

God Bless,
Danny

P.S.  I always glaze my fresh hams with my rib glaze a couple of times, the last half hour or so of
cooking.