Last minute suggestions for cooking uncured ham roasts?

[syoungs]

Hi all,
 Girlfriends parents gave us a brisket and a couple hams to smoke up for this Sunday, i just realized yesterday night that the hams were uncured, or green.

I don't know how I should go about cooking these. it seems like its going to end up as a dry pork roast no matter what I do, with the timeline I have available (Sunday at 1pm its gotta be done)

How would you go about preparing them? There is 1 1/2 with bone in, and a boneless portion much smaller.
Treat em like pulled pork?

Thanks for any suggestions!

[wadu1]

If you have a smoker, that's what I would do. Plan on 10-12 hours, fruit-based pellets then keep it moist with apple juice in a spray bottle.

[Smokeploe]

I used ginger ale and pineapple juice.  Overnight covered soak then cooked in the Weber with an aluminum pan ab basted with above.

Smokeploe

[Alchase]

I would definitely Brine the hams before smoking. I use a Apple Cider, Brown Sugar, salt, Maple Syrup brine, but any you like will do. A large ham I leave in brine 48 hours. Remove from brine, rinse off, score the top, and set it somewhere cool with a fan blowing on it for about 24 hours to form a pellicle.
Smoke (with fruit wood, hickory and Mesquite work as well) at 250 degrees until internal temp is 120 degrees, then start glazing with your favorite glaze every 30 minutes until internal temp hits 140 degrees. Then either crank up your smoker to 325 or put it on a grill (indirect heat) at 325, until internal temp hits 155 degrees.
Let sit and rest for 30 minutes, then carve and eat 

[pianoman9701]

So, how did it turn out, SY?

[syoungs]

So, how did it turn out, SY?

Absolutely terrible.
What I didnt realize during my original post was the hams age. They had been in the freezer, uncured, for 27 months. The fat was rancid.

This is the 2nd time they have provided questionable quality and quantity meat for large gatherings. I decided to prove my point, threw some of my bbq rub on em, and let em smoke. They probably made decent dog treats, at least that's what I recommended the final use case to be lol.

While that was going on I did a large spiral cut ham along with a 2nd angus brisket I went and picked up. the original brisket was  8.6# before I trimmed it. We had a guest list over 40 people.

Final result for the day was pretty good, one of my better briskets I've made. I've really proved my confidence with briskets my last couple cooks.

[syoungs]

Briskets in the smoker, and the finished "ham"



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