• Phrasty's Epic 2012 Xmas Ham Thread
So this thread is a bit late but it's been busy so I'm just kinda getting around to going through the pics and whatnot...
Anyways, this year we stepped it up a notch and doubled our usual amount of hams by curing 2 batches. We did 6 cases of pork, 3 cases of legs and 3 cases of shoulders totaling to about 370lbs before trimming and prepping, along with about 30 gallons of brine (32 hams in all). It was a feat for sure. This is our 4th year doing Christmas Hams and we had to turn away requests cuz we were sold out. Our hams are really doing well seeing as it's mainly spread by word of mouth. Have to give thanks for that. Anyways, on to the details. Here are some of the first batch coming out of the brine and going into the freezer for 3 weeks til time to smoke: http://i9.photobucket.com/albums/a84...ama/file-1.jpg http://i9.photobucket.com/albums/a84...ama/file-2.jpg http://i9.photobucket.com/albums/a84...0Hama/file.jpg We had one massive 28lb ham that we had to cut in half to sell: http://i9.photobucket.com/albums/a84...ama/file-3.jpg Glad to see it cured right through: http://i9.photobucket.com/albums/a84...ama/file-4.jpg Here's the first batch going on the smoker after everything was cured (Dec 23rd): Soaked in water and trussed up nicely: http://i9.photobucket.com/albums/a84...ama/file-9.jpg http://i9.photobucket.com/albums/a84...ma/file-10.jpg http://i9.photobucket.com/albums/a84...ma/file-13.jpg http://i9.photobucket.com/albums/a84...ma/file-14.jpg http://i9.photobucket.com/albums/a84...ma/file-15.jpg http://i9.photobucket.com/albums/a84...ma/file-16.jpg Couple hours in and ready for glazing: http://i9.photobucket.com/albums/a84...ma/file-17.jpg http://i9.photobucket.com/albums/a84...ma/file-18.jpg ***Chefs getting "glazed" off Appleton and coconut water http://i9.photobucket.com/albums/a84...ma/file-19.jpg http://i9.photobucket.com/albums/a84...ma/file-20.jpg http://i9.photobucket.com/albums/a84...ma/file-21.jpg First batch off: http://i9.photobucket.com/albums/a84...ma/file-22.jpg http://i9.photobucket.com/albums/a84...ma/file-25.jpg http://i9.photobucket.com/albums/a84...ma/file-26.jpg http://i9.photobucket.com/albums/a84...ma/file-27.jpg Second batch soaking for the smoker: http://i9.photobucket.com/albums/a84...ma/file-11.jpg http://i9.photobucket.com/albums/a84...ma/file-12.jpg http://i9.photobucket.com/albums/a84...ma/file-23.jpg Didn't get any midway shots... was getting pretty tired by this. lol Here they are about to come off: http://i9.photobucket.com/albums/a84...ma/file-24.jpg http://i9.photobucket.com/albums/a84...ama/file-5.jpg http://i9.photobucket.com/albums/a84...ama/file-6.jpg http://i9.photobucket.com/albums/a84...ama/file-7.jpg http://i9.photobucket.com/albums/a84...ama/file-8.jpg At the end of the night we had 2 8' tabled packed with hams packaged in half pans. It was stupid of us but we were cooking from 5am to 6am... Yeah, need to work on that schedule for next year...:crazy::heh: But with results like this we were very happy with how it all came out. Already have bookings for next year...:clap: http://i9.photobucket.com/albums/a84...ma/file-28.jpg Thanks for looking guys! Sorry for the long post. Cheers. |
Very impressive. Are you smoking with the skin on?
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Love it! :clap2:
Really fantastic work there. I've done a couple ham cured butts thanks to your threads & I'm gonna go for a ham cured ham next. :thumb: |
Wow, that is some epic pron right there! I love the looks of the dry glaze you put on there. Did you ever tell us what's in that? Holy fark does that look good. :thumb:
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:shock:
:hail::hail::hail: |
HOLY FARK!! That is EPIC, Phrasty!:clap:
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Ham-a-rama! Gorgeous product there Phrasty.
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Nothing beats a real ham....
Did you wet brine or dry cure??? |
:twitch:
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Dang! That looks awesome!
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you the MAN, man! i mean HAM, man....i mean hamana, hamana, hamana, no it's manamanah!
i'm babbling those look so good. recipe time brother. or no changes from last year? |
Thanks a lot guys. Appreciate the kind words!
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Again thanks guys. Cheers |
Phrasty, you truly are amazing! Man, that's a long-arsed haul of a cook. They look incredible, and I'm not at all surprised that you sold out. You don't get that kind of word-of-mouth advertising if you're a lousy cook. Kudos, brother! :thumb:
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Good job keeping them mosquitos off the meat!:wink:
Nice work Sir! |
I cannot but admire the work you put in.
Nicely done. Cheers. Titch |
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