Wild pork ham- what to do?

bullsi1911 · February 02, 2008, 06:08:53 PM

I am thawing out a wild pork ham right now. I just don't know what I should do with it. Suggestions?

rbentle2 · February 02, 2008, 07:17:13 PM

Call me when it's ready? ;D

coyote · February 02, 2008, 07:52:49 PM

.......And me too ! :)

bullsi1911 · February 02, 2008, 08:22:33 PM

Sure, come on over. But should I just do the same rub I did for a pork butt? I'm still pretty new at this.

coyote · February 02, 2008, 11:32:29 PM

I don't see why not. If the flavor is where you want it...it should be fine.
Have a good smoke,
Coyote

Habanero Smoker · February 03, 2008, 02:38:24 AM

I've never cooked wild boar, bu you may want to check out this site.
http://www.askthemeatman.com/cooking_wild_boar.htm

Also do a search on "cooking wild boar" or "cooking wild hog" to get more results

bullsi1911 · February 03, 2008, 09:48:43 AM

OK, so I did a pineapple/rice wine vinegar/ red pepper flake/ soy marinade (wanted to do something that would tenderize), and it is in the fridge letting that do it's magic now. I'll probably do a 200 degree smoke tomorrow until it reaches 195 internally.

Might make a pineapple based BBQ sauce to baste with. Dunno. Just making this up as I go along.

Gizmo · February 03, 2008, 11:22:50 AM

Quote from: bullsi1911 on February 03, 2008, 09:48:43 AM
Just making this up as I go along.

That is the best way.

rbentle2 · February 03, 2008, 12:52:33 PM

Quote from: bullsi1911 on February 03, 2008, 09:48:43 AM
OK, so I did a pineapple/rice wine vinegar/ red pepper flake/ soy marinade (wanted to do something that would tenderize), and it is in the fridge letting that do it's magic now. I'll probably do a 200 degree smoke tomorrow until it reaches 195 internally.

Might make a pineapple based BBQ sauce to baste with. Dunno. Just making this up as I go along.

That marinade sounds really good. Might have to try the one myself. I've done similar, but without the pineapple.