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Just BS 04-06-2013 05:57 PM

To score or not to score...
...That is the question.

Just pulled my 21 pound whole ham out of its wet cure. Soaking in some fresh water now before resting on a rack in the fridge tonight. Will smoke it tomorrow. My question is, should I score it with criss cross marks tonight, tomorrow morning or just forget about it?

I'm leaning towards scoring it this evening. It has been skinned and most of the fat has been removed. I'm hoping that by scoring it, it will increase the surface area and give it more bark. I dunno, but thats the way my mom always did it with our store bought hams.

HeSmellsLikeSmoke 04-06-2013 06:00 PM

I vote for Mom.

Just BS 04-06-2013 08:40 PM

I've decided to wait until the morning to score it as it seems "water logged" after sitting in the brine for so long.

IamMadMan 04-06-2013 10:35 PM

Looks like you are moving in the right direction.

captndan 04-07-2013 06:33 AM

Bark on a ham?

Just BS 04-07-2013 10:51 AM


Originally Posted by captndan (Post 2438177)
Bark on a ham?

What else are we gonna call it??? Rubbed down with mustard and spices first.... then it will be glazed. The outside will definately have a thicker crust like layer.

CharredApron 04-07-2013 11:01 AM

I always leave the skin on. Whatever you decide will be right!

Just BS 04-07-2013 11:27 AM


Originally Posted by Hometruckin (Post 2438443)
I always leave the skin on. Whatever you decide will be right!

How was the skin after wet curing?

CharredApron 04-07-2013 12:36 PM


Originally Posted by Just BS (Post 2438479)
How was the skin after wet curing?

Looked like this


Just BS 04-07-2013 02:51 PM

That skin is what saved you when it got away from ya while you were having drinks with your neighbors ol' lady. :doh:

Just messin' with did it cook and taste?

Crazy Harry 04-07-2013 02:55 PM

I will take that end piece, please

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