Thread: Freash Ham
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Old 01-02-2013, 07:48 AM   #10
Full Fledged Farker

Join Date: 08-25-10
Location: Ringwood ,NJ

I just did one for Christmas Eve....was about 25 pounds before I trimmed it. I removed the outer skin and left as much fat cap as I could and wet brined it unfortunately for only 3 days to add some moisture and flavor. I injected it with butchers pork and rubbed it with Dizzy Pig Pineapple Head. Glazed it with a combo texas rib candy mango hababnero/ root beer syrup/ brown sugar glaze. It went onto the cooker at about midnite the night before and came off the cooker at about 10 am. Was on the 18 inch WSM at about 235- 260. No draft control so the varied temps as it was windy. I took it off at 155 degrees internal temp for slicing. I wrapped it and It sat in the cooler for about 8 hours before we finally ate it and the outer layers were a little dry to my liking truthfully but had good flavor. the center was perfect though and next time I will fully cure and shoot for maybe 150 center temp.
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Robert Mansfield (Bubba)- Chicken Chokers of NJ

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