Ham anyone?....

Brewmaster

Brewmaster

is Blowin Smoke!
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These are two 25lb raw hams that I bought already cured from Double G Hams in Pacific, MO. I will post some pics as we go. Happy Thanksgiving!!

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How were they cured? Those bad boys look awsome in the smoker right now. May try to sneak in on the actual feast to sample that. Good Luck and Happy Thanksgiving.
 
This is the top ham after 4 hours.
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This is both hams after I rotated them.

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More to come.
 
After 7 hours. Still looking for more color. Added more water.

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Rotated again.

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That looks great! Whats the brine for a ham? What kind of wood is that?
 
They were brined when I bought them. They said they were brined with a "sweet brine". The wood is pecan. This is were I bought them. It is just down the road from work. They typically only sell to distributors.

http://doublegham.com/
 
145 degrees. My target is going to be 155. Then I will wrap and cooler.

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I have never seen an uncooked ham before. Those are looking great. I need to start going to the butcher shop instead of the grocery store.
 
The color isn't running as dark as we thought, especially with pecan. I always thought pecan darkens faster than most wood for some reason. Maybe nothing to it, just me thinking again. Not a lot of difference in the last two hours.
I think you can take them all the way without wrapping. What do you think?


You know...I sure lost a lot of sleep for someone cooking with a FEC:mad:.:biggrin:
 
Brewmaster said:
They were brined when I bought them. They said they were brined with a "sweet brine". The wood is pecan. This is were I bought them. It is just down the road from work. They typically only sell to distributors.

http://doublegham.com/
Click to expand...
I buy their sliced sandwich ham. It's good ham. Not a Burgers....but it is good ham Burger's Smokehouse in California, Mo.
H2215-200-1.jpg
 
River City Smokehouse said:
The color isn't running as dark as we thought, especially with pecan. I always thought pecan darkens faster than most wood for some reason. Maybe nothing to it, just me thinking again. Not a lot of difference in the last two hours.
I think you can take them all the way without wrapping. What do you think?


You know...I sure lost a lot of sleep for someone cooking with a FEC:mad:.:biggrin:
Click to expand...

I was surprised about the color also. I think using lump helped out with the color also.

You have to stay up..........you never know when the power will go out.:lol:
 
One done. 5 more degrees on the other. Ok, ok, I sampled it. If you have never cooked a fresh ham, I highly recommend it. MMMMMMMM.

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Great job man! They look incredible.
Also, thanks for the info on curing, brining, and smoking hams, last month. With your advice my ham came out awesome! :-D
PLEASE DON'T THROW AWAY THOSE HAM BONES!!!!!!! I have a great recipe for potato and ham soup if your interested....
 
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