Cured Ham at Home

[Arlin_MacRae]

Since my buddy got his wild hog this morning (350 lbs on the hoof) and gave me both rear legs, it's ham-makin' time! I looked at the discussions on the subject and I thought I would throw this Web-found recipe out here in case someone else ever does this. The recipe looks pretty damned easy-which scares me. :oops:

Here's the link: http://schmidling.netfirms.com/ham.htm

I plan brining them for a few days (and injecting), then 'boiling' them (I know, I know) to bring the temp up to 155°, then smoking them for a while to drive the flavor in.

What I'd like some advice on is this: Do I remove all the fat before smoking it? I'm worried that it will dry out when I go low and slow, but I've never seen a finished ham with fat on it. I imagine I'll leave it on and cut it off after some foil time, then return the hams to the smoker naked for a final hour or so.

Any advice would be much appreciated as I REALLY don't want to ruin these big hunks of meat.

Picture: The left piece went 12 lbs.; the right, 13.

Thanks!

Arlin

[brdbbq]

Nice kill

[willkat98]

You might get better responses come the work week when more people have access to computers at work.

I have absolutely nothing to offer, other than you might want to throw it in the fridge until then. Few days out on that cement and there will be flies all over.

[Arlin_MacRae]

HEHE

In some parts of the world, those flys might leave some delicious enzymes in the meat. But not in Oklahoma. :)

<EDIT>

Ooh, I hit 250 with this one. Tilt one back with me dogs!

[kcquer]

Best lookin' gams I've seen on the site since Bill put up Misty's pix! Best of luck Arlin, wish I could sample it with ya when its done. 250, Cheers Brother!

[Arlin_MacRae]

Thanks big guy!

[Solidkick]

Interesting thread and link! :)

I'm more familiar with sugar curing (though it has been awhile).

Question: If you boil to 155*, are you concerned that the meat will take any smoke flavor at all? I've always gone by the rule that meat stops taking smoke at 160*, that only gives you a 5* window for smoke. What final internal temp of the meat are you shooting for?

On the "fat" issue, I think it's going to depend on how much fat renders during the boiling process. I guess if you loose too much, you could always cover with bacon.

I know you visit the "other" board ;) This question sounds like it may be suited for ShoddyHog's expertise.

[jminion]

I don't see any advantage to the boiling process, would like to hear the thinking behind doing it.
The cure and smoke give you the pink color (smokering) as long as you put smoke on the meat it will lay it on, but I wouldn't take a fresh ham much past the 150 mark myself, 160 would be max finish temp.

[Arlin_MacRae]

I know you visit the "other" board This question sounds like it may be suited for ShoddyHog's expertise.
Not me, mister. I don't go anywhere else to rant and read. ;)

I believe the 'boiling' is just the method to ensure the pork's completely cooked, and I've decided to smoke it up before putting it in water. The smoke should be set and I'm real interested to see what the water will do to it.

I make the brine tonight and should smoke 'em up next Sunday. Saturday's the opening day of black powder deer hunting down here and I don't want to interfere with that! :)

[jminion]

Arlin
The cure is done not just for flavor but to control the growth of bacteria during the long slow cook of the ham. The boiling will effect the final flavor because it will remove salts and cure during that process.
Try a long slow cook, pit temps of 150 to 180 degrees, after a few hours you can raise the pit temp upto 225 (I wouldn't want to go much higher). Cook it to a finish temp of no higher than 160 internal (if this was a domestic hog the finish temp would be 140).
Good luck interested to see how it turns out.

[Solidkick]

Arlin,
How did this turn out?

[spicewine]

I don't think I would boil it. I think if you take the time to smoke it properly you will have a wonderful product. Lucky you! Do you get to keep all that or do you have to share? The fat is loaded with flavor don't trim too much.

[Neil]

Boiling does not sound like a sound idea. I think Jim's got the right info based on every thing I've read and heard about smoking a fresh ham.

[Neil]

You might want to try a rub of tenderquick and brown sugar after your done brining. Let it cure in the fridge for a week before smoking. Works great for making buckboard bacon from a boneless shoulder.