The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Anybody Smoking Hams? (http://www.bbq-brethren.com/forum/showthread.php?t=172614)

SmittyJonz 10-06-2013 05:09 PM

Anybody Smoking Hams?
 
Forget Butts, Picnic and Loins - Who is smoking Hams? What Ham do u like/get? What's ur prep, process and Cook?

IamMadMan 10-06-2013 06:05 PM

In mid November I cure and make hams for the Holidays.

I use whole fresh hams..

Ron_L 10-06-2013 06:14 PM

I really like the ham from Trader Joe's. they only have them around the holidays but they are very good. I keep it very simple and smoke until it is 160 and then do a light glaze, usually something with maple syrup in it.

oifmarine2003 10-06-2013 07:07 PM

I cure fresh hams after we butcher once a year.
My brine recipe: (for 25# hams)
- 5 quarts ice water 38-40 degrees F
- 1 # salt
- 5 oz powdered dextrose
- 5 oz Prague Powder Number 1 (or sure cure)

Pump the hams with the brine and then submerge in a container using the brine solution. Place in cooler for 5-7 days. After the 5-7 days (I usually go the full 7), put the ham in a stockinette and then I hang it in my smoker and smoke to an IT of roughly 152-155 if you want it fully cooked.

sliding_billy 10-07-2013 03:26 AM

Certain things I am not allowed to touch (the stuff my wife likes to do in the kitchen). Hams is one of them. Gotta pick my battles.

YetiDave 10-07-2013 03:49 AM

I was planning on curing and smoking a shoulder for Christmas (it's not feeding many so I don't want to shell out for a whole leg cut) I'll be following this post!

TuscaloosaQ 10-07-2013 07:04 AM

I smoke pre cooked hams such as Smithfield or royal every year at Christmas and thanksgiving. They are really good!!!!!!!

ButtBurner 10-07-2013 07:06 AM

I do double smoked hams, if thats what you are asking about

like this

http://www.bbq-brethren.com/forum/sh...d.php?t=171720

oifmarine2003 10-07-2013 07:25 AM

I have one cured and ready to go that I plan on making shortly. I will post a cook thread when I do.

ebijack 10-07-2013 08:17 AM

I smoke the one's from Sams club, waaay better than doing in an oven. Glazed depends on what we want at that time.


All times are GMT -5. The time now is 01:42 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.