Thread: A Phrasty Ham
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Old 11-11-2012, 08:28 PM   #10
Babbling Farker

chicagokp's Avatar
Join Date: 02-17-11
Location: Chicago north 'burbs IL

Originally Posted by Berock View Post
Why remove the bone? Does it need to be removed for the brine?
So, I removed it for easy slicing. After cooling a touch, I was able to cut it into 1/4 inch slices with ease. It just would have been a pain with the bone.

Using a butt was great though. I think Phrasty called it a cottage ham. The fat in a butt give the ham an unctuous quality to it. And it was super tender and juicy. Definitely something to try again.

Next time I'll probably try to get closer to this.....

Here are some other Phrasty ham posts....

Day 1
Day 2

And a post about a Phrasty ham..
Shirley Fabrication 24x60 staightback cabinet + warmer
Battle Box
Midi UDS
Weber Performer
22.5 Weber OTG
WGA Charcoal
Weber Genesis
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