• Welcome to BRADLEY SMOKER | "Taste the Great Outdoors".
 

HAMZILLA in the making!!

Started by Tenpoint5, September 17, 2010, 11:21:37 AM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

Tenpoint5

Quote from: FLBentRider on October 21, 2010, 11:36:09 AM
Quote from: Rich_91360 on October 21, 2010, 11:04:17 AM
In the 10-12 pound range what cut, specifically should I request from my butcher?  Boned?

You want a fresh ham.

FLB has you covered. You want a Fresh Ham/ or a it is sometimes called a Green Ham. Boned or not is up to you. You will probably pay  more for a boneless. Bone in is good because then you have a Ham bone to make some beans or ham and bean soup. If possible I would suggest getting a skinless ham, saves you the hassle of taking that off. Unless your wanting to hit it with a little smoke slice and deep fry for cracklins
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!