I've been wanting to cure & smoke a ham from scratch. I think there's a recipe for it in this book but I'm not home right now & can't confirm.
Amazon.com: Charcuterie: The Craft of Salting, Smoking, and Curing (9780393058291): Michael Ruhlman, Brian Polcyn, Thomas Keller: Books@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51Ou38lyp5L.@@AMEPARAM@@51Ou38lyp5L
Many Brethren have cured hams from scratch and based on what I've read about their experiences, it's very high on my list of things to do. I've double smoked many hams and love doing it, but it would be a great thing to try one from the ground up.
I'd say you could definitely cure a ham & smoke it on your WSM & you'll most likely be glad you did.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
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