Hey Everyone. A couple weeks ago I decided to take on the idea of selling some hams for Christmas. I was planning on just doing 2 cases of leg hams but had to order another case to fill orders we were getting. My fridge was SO full for the past 2 weeks, heard it from the wife quite a bit. But they came out great and they are all gone now! Notes have been taken and hopefully the process will be more streamlined for next year.
Here is the basic brine I used (minus the spices and secrets
but you know how it is, a little cloves, cinnamon, allspice, bay leaves...
For a 12-15lb ham use:
1 Gallon Water
1.5 cup Kosher Salt
2 cup Brown Sugar
8 tsp Cure #1 (Pink salt)
Add whatever spices & herbs you want (uncrushed) & bring to a boil, stir to dissolve. Let steep & cool to room temp and brine for 2-3 lbs a day (12lb ham = 4-5 days) Then you remove from the brine, wash it off, dry it & smoke + glaze. There you go.
I smoked with almond & lychee & glazed with an apple/guava/pineapple/rum glaze that was unconventional but amazing! I didnt get any shots of the glazed hams cuz it was getting so late I was just too tired and forgot (working all farking day mod). My apologies guys!
Well here are the pics I DO have to share:
Here are the hams I got out the case
Skinning & taking out the hip bone
soaking in the brine.
All tied up and injected waiting to go on the smoker
On the smoker
Ham hocks off (for beans and the likes)
Then the rest of the ham shots
OH right... THEN when the hams came off we had to put on a dozen racks of ribs for a gig I had the next day. They went on at about 1 am! Yah was that kinda night/DAY. A LOT of work, but it was fun and for the most part everything went smooth!
At the end of the day I did 6 bone-in hams, 6 boneless hams, 12 lbs of ham hocks, 4 small shoulder hams, and 12 racks of ribs. Not too shabby for a days work.
So thats all folks! Thanks for looking!