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-   -   It's Ham Time again... (http://www.bbq-brethren.com/forum/showthread.php?t=146985)

Phrasty 10-30-2012 02:08 AM

It's Ham Time again...
 
Every Christmas time I cure and smoke hams to sell. Did a batch for samplers the other day. Ended up with 25lbs of sliced hams. I did 2 boneless legs and 2 boneless shoulders.

http://i9.photobucket.com/albums/a84...s/file-124.jpg

http://i9.photobucket.com/albums/a84...s/file-125.jpg

http://i9.photobucket.com/albums/a84...s/file-126.jpg

http://i9.photobucket.com/albums/a84...s/file-127.jpg

http://i9.photobucket.com/albums/a84...s/file-128.jpg

Injected:
http://i9.photobucket.com/albums/a84...s/file-129.jpg

http://i9.photobucket.com/albums/a84...s/file-130.jpg

Fast forward 2 weeks.
http://i9.photobucket.com/albums/a84...s/file-121.jpg

Smoked them for a couple hours then I coated them with my Dry glaze and smoked them til they were done at 155˚
http://i9.photobucket.com/albums/a84...s/file-122.jpg

http://i9.photobucket.com/albums/a84...s/file-123.jpg

http://i9.photobucket.com/albums/a84...s/file-142.jpg

I let them cool for a bit then sliced them all up and packaged out into 1lb vacubags.

Thanks for looking!
Cheers

Phubar 10-30-2012 04:55 AM

Yes mon!

NorthwestBBQ 10-30-2012 05:48 AM

Ya mon, where be the sliced pics mon? :becky:

samfsu 10-30-2012 06:11 AM

Looooks phabulous! I'm going to do a fresh ham this year again, requested by all the relatives and a smoked turkey.

Big slick 10-30-2012 07:29 AM

My mother in law has been wanting me to smoke a ham. Any good recipes you could recommend if you're not willing to share yours?

bluetang 10-30-2012 07:32 AM

Oh yes!

swinn 10-30-2012 07:48 AM

LOOOOVE Smoked ham. Those look great. I would not mind trying to do the cure on one too.

samfsu 10-30-2012 08:13 AM

Quote:

Originally Posted by swinn (Post 2259330)
LOOOOVE Smoked ham. Those look great. I would not mind trying to do the cure on one too.

You should try it. Likely it will be the best ham u ever had. I hate store bought ones cause they are always a little water logged.. The one I did was perfection.

fingerlickin' 10-30-2012 08:13 AM

I love seeing your hams every year but I think I'd love to eat them even more. :thumbup:

Sean "Puffy" Coals 10-30-2012 09:25 AM

O-M-F'in-G! I would love to get my hands on a Phrasty ham! Some of the best pron on this forum!

gtr 10-30-2012 09:34 AM

:whoo:

Glad you're putting this up - I love your posts, but I really love your ham posts - I did a ham cured butt last year with one of your recipes and it was fanfarkingtastic! I'm gonna do one for Thanksgiving this year.

Any particular reason for deboning the cuts? Is it for slicing purposes?

Phrasty 10-30-2012 10:06 AM

Thanks guys! Here are a couple sliced up shots:
http://i9.photobucket.com/albums/a84...s/file-143.jpg

http://i9.photobucket.com/albums/a84...s/file-144.jpg

Cheers

Phrasty 10-30-2012 04:37 PM

Thanks guys!

Quote:

Originally Posted by Big slick (Post 2259319)
My mother in law has been wanting me to smoke a ham. Any good recipes you could recommend if you're not willing to share yours?

Here's a great base to start from.

For a 12-15lb ham use:
1 Gallon Water
1.5 cup Kosher Salt
2 cup Brown Sugar
1.5 oz Cure #1 (Pink salt)

That's a good base for your brine. Add whatever spices & herbs you want. Add any un-crushed spices you'd like (eg cloves, cinnamon, allspice, peppercorns, garlic, chilis) to hot water & stir to dissolve (Make sure to dissolve the pink salt first). Cover & steep for a bit then put it in the fridge and let it cool to 40˚ before adding meat. Brine for 2 lbs a day (12lb ham = 6 days) Then you remove from the brine, wash it off, dry it & smoke + glaze. There you go.

Hope this helps.

Quote:

Originally Posted by gtr (Post 2259416)
:whoo:

Glad you're putting this up - I love your posts, but I really love your ham posts - I did a ham cured butt last year with one of your recipes and it was fanfarkingtastic! I'm gonna do one for Thanksgiving this year.

Any particular reason for deboning the cuts? Is it for slicing purposes?

Yeah I deboned them so it gives a nicer looking slice. It cures a bit faster as well.

Cheers

fagesbp 10-30-2012 04:49 PM

What temp do you smoke ham at? I am going to try one here soon and if it's good I'll bust one out for the family at Thanksgiving.

chicagokp 10-30-2012 05:19 PM

Looks great! I just picked up a couple of butts to give this a try!


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