The BBQ BRETHREN FORUMS. - • It's Ham Time again...

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• It's Ham Time again...

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

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

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?

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

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.

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

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

: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?

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)

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

Cheers

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.

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