150 Lbs of Christmas Hams (pic heavy)

Phrasty · 12-22-2010, 01:08 PM

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!

Cheers

aquablue22 · 12-22-2010, 01:12 PM

dang, I'll be right over......That all looks great! Good work.

bigabyte · 12-22-2010, 01:13 PM

That was magnificent! Nice work!

gtr · 12-22-2010, 01:14 PM

Beautiful! I've been wanting to do cure & smoke a ham myself.

If you don't mind my asking, what temp did you smoke at? What internal temp did you take the hams to?

thomasjurisd · 12-22-2010, 01:19 PM

That looks incredible! You have inspired me....but where to get a whole uncooked ham?

One other question: That ham didn't make any suspcious phone calls or emails aimed at helping it recover funds from a deceased relative did it?

Phrasty · 12-22-2010, 01:21 PM

Thanks guys, smoked at around 250 and took them to 155 and took them off to coast up to 160.

Cheers

big brother smoke · 12-22-2010, 01:27 PM

Looks tasty!

Phrasty · 12-22-2010, 01:29 PM

Quote:

Originally Posted by thomasjurisd

That looks incredible! You have inspired me....but where to get a whole uncooked ham?

One other question: That ham didn't make any suspcious phone calls or emails aimed at helping it recover funds from a deceased relative did it?

You can get fresh hams easily. Just ask your butcher for the back leg, regular grocers will more than likely carry them as well.

As for your other question I'm totally lost!!

lol If there are funds to recover I'd have to bust a couple more hams to find out! lol

The trick to brining is to find the balance in the brine with the sweet and salt. If your brine tasted way too salty the ham will come out too salty (learned that the hard way).

Cheers

jasonalan724 · 12-22-2010, 01:35 PM

did you inject with the brine, or something else?

deguerre · 12-22-2010, 01:37 PM

That's all? That's all?!? Jeeze Louise! That's beautiful! Our 19 pounder will be getting a similar treatment except without the pink salt. You have just inspired us, and Redhot says thanks again!

chillcoolcold · 12-22-2010, 01:47 PM

At the end of the day I did ....

Man that would take me at least a day and a half. And then after the smoker was lit....

peppasawce · 12-22-2010, 01:52 PM

I did one that was 22 LBS. this past Thanksgiving and I followed the Dizzy Pig Recipe and I am here to tell ya that it was the best Ham I ever tasted, and everyone else that ate off of it said the same...Everyone who is an avid BBQ and Smoked meat Cook should try doing their own Fresh Ham Cure at Home....I took the fat and skin off mine and injected the Brine then I let mine set for 9Days.... And yes those Wives will Razz you about it being in the way, mine did LOL, but I will bet that she was one of the first people to take a piece of Ham....There is nothing like it, plus it is just a plain all out joy!!! Way to go partner you really did it

...Got me hongry too!!! Peppa

peppasawce · 12-22-2010, 01:54 PM

Quote:

Originally Posted by jasonalan724

did you inject with the brine, or something else?

The Dizzy Pig guys suggest you Inject with the Brine

Gore · 12-22-2010, 01:57 PM

Well, yeah, I could probably do that too if I wasn't spending my time shoveling snow ...

. Looks great!

deguerre · 12-22-2010, 02:00 PM

Quote:

Originally Posted by peppasawce

IAnd yes those Wives will Razz you about it being in the way, mine did LOL, a plain all out joy!!! Way to go partner

Actually, Redhot pretty much insisted we do one.

Of course, I got very lucky.

12-22-2010, 01:12 PM	#2
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida Downloads: 0 Uploads: 0	dang, I'll be right over......That all looks great! Good work. __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle Magma Newport - Gasser (on the Boat) 1 - Terracotta PIG 1 Masterbuilt Modified Smokehouse [COLOR=Green]2 - Super FAST, Super ACCURATE Green Thermapen[/COLOR]1 splashproof)

12-22-2010, 01:13 PM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	That was magnificent! Nice work! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

12-22-2010, 01:14 PM	#4
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Beautiful! I've been wanting to do cure & smoke a ham myself. If you don't mind my asking, what temp did you smoke at? What internal temp did you take the hams to? __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

12-22-2010, 01:19 PM	#5
thomasjurisd Full Fledged Farker Join Date: 02-28-10 Location: Houston, TX Downloads: 0 Uploads: 0	That looks incredible! You have inspired me....but where to get a whole uncooked ham? One other question: That ham didn't make any suspcious phone calls or emails aimed at helping it recover funds from a deceased relative did it? __________________ Bowl Bound and B-B-Q-in! Sic Em Bears!

12-22-2010, 01:21 PM	#6
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	Thanks guys, smoked at around 250 and took them to 155 and took them off to coast up to 160. Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

12-22-2010, 01:08 PM	#1
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	150 Lbs of Christmas Hams (pic heavy) 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! Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 Last edited by Phrasty; 12-22-2010 at 02:19 PM..

12-22-2010, 01:27 PM	#7
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Looks tasty! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

12-22-2010, 01:35 PM	#9
jasonalan724 Full Fledged Farker Join Date: 11-25-09 Location: Pittsburgh, PA Downloads: 0 Uploads: 0	did you inject with the brine, or something else? __________________ Jayber Que BBQ Do not eat the meat raw or cooked in water, but roast it over the fire… Exodus 12:9 4 UDS' - Rolling Rotis Hog Cooker - Weber Kettle Resuce Collection - ECB - Lodge Cast Iron Collection - HF Weed Burner - ProQ CSG - Super Fast and Accurate White Thermapen - 4 tap homebrew keezer - 10 gallon all grain single tier keggle build

12-22-2010, 01:37 PM	#10
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	That's all? That's all?!? Jeeze Louise! That's beautiful! Our 19 pounder will be getting a similar treatment except without the pink salt. You have just inspired us, and Redhot says thanks again! __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

12-22-2010, 01:47 PM	#11
chillcoolcold Full Fledged Farker Join Date: 05-12-10 Location: towaco,nj Downloads: 0 Uploads: 0	At the end of the day I did .... Man that would take me at least a day and a half. And then after the smoker was lit.... __________________ Weber 22.5 Performer / Meadow Creek TS60 Smoker / Weber 26.75 One Touch Gold / Lynx 30" Propane

12-22-2010, 01:52 PM	#12
peppasawce is one Smokin' Farker Join Date: 07-08-09 Location: Columbia, Mississippi Downloads: 0 Uploads: 0	I did one that was 22 LBS. this past Thanksgiving and I followed the Dizzy Pig Recipe and I am here to tell ya that it was the best Ham I ever tasted, and everyone else that ate off of it said the same...Everyone who is an avid BBQ and Smoked meat Cook should try doing their own Fresh Ham Cure at Home....I took the fat and skin off mine and injected the Brine then I let mine set for 9Days.... And yes those Wives will Razz you about it being in the way, mine did LOL, but I will bet that she was one of the first people to take a piece of Ham....There is nothing like it, plus it is just a plain all out joy!!! Way to go partner you really did it...Got me hongry too!!! Peppa __________________ Getting A smoke Ring is were it's at Yall

12-22-2010, 01:57 PM	#14
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	Well, yeah, I could probably do that too if I wasn't spending my time shoveling snow ... . Looks great! __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Christmas Cake Walk (gonna be pic heavy)	EastSideRich	Q-talk	5	12-20-2011 11:40 AM
A very piggy Christmas! (Pic Heavy)	Phrasty	Q-talk	30	12-27-2010 05:25 PM
How to prep Christmas hams for sale	Phrasty	Q-talk	6	11-30-2010 07:52 PM
Cured hams for Christmas	Phrasty	Q-talk	14	11-29-2010 07:08 PM
150 lbs in two cooks!	Rookie'48	Q-talk	17	06-29-2010 11:03 PM