I have a question about cooking a ham that has not been smoke.My husband is planning to buy a whole pig .But He was told that the ham will not be smoke. How do you cook a ham that has not been pre-cook?

I found this recipe online:

ROAST FRESH HAM

1 fresh ham
1 clove garlic, cut up (or garlic powder)
Salt & pepper
4 sliced onions
2 sliced carrots
2 stalks celery, cut in pieces
Caraway seeds (opt.)
1 bay leaf
1 c. water
1 c. dry wine
3 whole cloves

Score ham. Rub garlic, salt and pepper on all sides well. Put onions, carrots, celery, bay leaf and cloves on bottom of pan. Add water. Lay ham, skin side down, on vegetables.
Roast uncovered at 325 degrees for 1 hour. Baste frequently with pan juice and wine. Turn meat skin side up and roast until done.

Roasting time is about 4 1/2 hours for a 5 pound ham, from the time the meat is put in the oven. Roasting time is 25 minutes per pound, or roast to 185 degrees on a meat thermometer. Baste often with pan juices and wine. Serve with gravy or with raisin sauce made with pan juices.

I have never cooked one, but my Mother used to and she pretty much cooked it in the oven like a roast, except it takes longer to cook. You could probably spice it up however you like and when it's done, do the glaze (if you like the glazed type).

If I find any more recipes or links, I will post them.

I also found this information:

Preparation

Cured hams that are not marked "fully cooked" must be treated like fresh pork; cook them to an internal temperature of 160°F. Even hams that are marked fully cooked may benefit from cooking to 140°F to improve flavor. The surface of country-style hams may be coated with a mold that is a normal part of the curing process. These hams must be scrubbed with a stiff-bristled brush to remove the mold and excess salt on the surface. The ham must then be soaked for several hours, changing the water several times and then simmered before baking. Most country-style hams come with detailed directions for preparation.

Fresh hams may be rubbed with a dry herb and spice mixture and roasted or soaked in a brine solution and then either braised or roasted.

Here's a recipe from the Food network:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_15816,00.html

I hope this helps.

Jo Jo TY for the info !

quote:

Originally posted by Purfect Dream:
Jo Jo TY for the info !

I hope you choke on it.

Denise it I did would you eat the vomit that I choke up?

I'm hoping you'll choke on that as well.

Do you guys have to ruin every thread on this forum? My gosh, nothing wrong with asking a little cooking advice and then you have to put your 2cents worth in. It's getting to where nobody wants to post anymore.

Looks like you're not in Kansas anymore, huh, Dorothy?

no Denise, I was never in Kansas, nor Nebraska.

Just very close to you.

Dorthy this is what certain members do. they try to ruin every topic a certain person they dislikes makes .Just to see if they can push the right button to make the other member leave ...At least I did get my question answered.