• Christmas Ham bonanza Day 2 **Pr0n0graphic

Phrasty · 12-27-2011, 01:08 AM

As I said guys... this was a VERY busy season for me. Here's the second all nighter batch of hams I did for a client.

This was about 75lbs of big half leg hams. After a quick soak I put them on the smoker with some lychee and logwood to smoke a bit.

After a couple hours they hit 120 and the color on them were nothing short of amazing! I took them off the smoke and peeled the skin off and glazed some with mustard and spiced sugar and others with s black pepper & brown sugar mixture:

Here's the brown sugar ham:

and here's the process for the black pepper and sugar ham! (I fell head over heels for these BTW):

Peeled off the skin:

Slathered:

and coated liberally:

After glazing they went back on the smoker for some more heat and smoke.

The glaze came out perfect!!! It was a dry glaze that almost became a hard sugar shell around the ham when it was finished. The sugar would not shake off and you could pretty much crack it with a good tap of the finger.

Another all nighter with a smoke and a drink in front of the smoker with my friend that was helping me out. Made the hours go by a bit easier during down time!:

They looked amazing when they came off:

Was almost a shame that they were ordered to be sliced!

They were too pretty! I did cut those suckers up the next day after a good rest though:

And that was that for the second day of my Christmas smoking bonanza!

Getting tired now but the work continues! Have another thread on the way for the next installment!

Thanks for looking guys!
Cheers

Phrasty · 12-27-2011, 02:02 AM

Here are the other 3 threads for the rest of my 2011 Christmas Smokefest if you're interested! :Thumb:
Day 1
Day 3
Day 4

Phubar · 12-27-2011, 02:44 AM

Yesterday your pit was still moldy and look at you now...using it if there was no tomorrow left.

bigabyte · 12-27-2011, 03:58 AM

Beautiful!

Absolutely beautiful!

bluetang · 12-27-2011, 06:32 AM

Ham-o-rama!

Will32Rod · 12-27-2011, 06:55 AM

I bet I can guess who did not get any sleep over the holiday.
Fabulous Phrasty, great job.

Gore · 12-27-2011, 08:51 AM

Beautiful pics and great post!

Phrasty · 12-27-2011, 09:09 AM

Quote:

Originally Posted by Phubar

Yesterday your pit was still moldy and look at you now...using it if there was no tomorrow left.

Yeah Phu! Got quite a bit of use outta her this week! She did well!

Quote:

Originally Posted by Will32Rod

I bet I can guess who did not get any sleep over the holiday.
Fabulous Phrasty, great job.

Absolutely none!!! Still trying to recover!

It's like the older I get the longer the recovery process!

Cheers

Jaskew82 · 12-27-2011, 09:10 AM

Wow Phrasty! That is just plain B-E-A-U-TIFUL!!!

tortaboy · 12-27-2011, 09:15 AM

One of the best threads of the year!

jdoughboy · 12-27-2011, 09:18 AM

I looked at all your post of the Christmas smoke. Im in awe. Im not sure whom got the better work out, you or your pit!!!

BBQ Bandit · 12-27-2011, 11:15 AM

Simply unbelievable... thanx for the pron!

That night pic of the smoker is quite a 'rendering', too!

Phrasty · 12-27-2011, 11:23 PM

Quote:

Originally Posted by jdoughboy

I looked at all your post of the Christmas smoke. Im in awe. Im not sure whom got the better work out, you or your pit!!!

Think we both got a good workout! The pit just handled it better than I did...

12-27-2011, 01:08 AM	#1
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	• Christmas Ham bonanza Day 2 Pr0n0graphic** As I said guys... this was a VERY busy season for me. Here's the second all nighter batch of hams I did for a client. This was about 75lbs of big half leg hams. After a quick soak I put them on the smoker with some lychee and logwood to smoke a bit. After a couple hours they hit 120 and the color on them were nothing short of amazing! I took them off the smoke and peeled the skin off and glazed some with mustard and spiced sugar and others with s black pepper & brown sugar mixture: Here's the brown sugar ham: and here's the process for the black pepper and sugar ham! (I fell head over heels for these BTW): Peeled off the skin: Slathered: and coated liberally: After glazing they went back on the smoker for some more heat and smoke. The glaze came out perfect!!! It was a dry glaze that almost became a hard sugar shell around the ham when it was finished. The sugar would not shake off and you could pretty much crack it with a good tap of the finger. Another all nighter with a smoke and a drink in front of the smoker with my friend that was helping me out. Made the hours go by a bit easier during down time!: They looked amazing when they came off: Was almost a shame that they were ordered to be sliced! They were too pretty! I did cut those suckers up the next day after a good rest though: And that was that for the second day of my Christmas smoking bonanza! Getting tired now but the work continues! Have another thread on the way for the next installment! Thanks for looking guys! 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

12-27-2011, 02:02 AM	#2
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	Here are the other 3 threads for the rest of my 2011 Christmas Smokefest if you're interested! :Thumb: Day 1 Day 3 Day 4 __________________ 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

12-27-2011, 02:44 AM	#3
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Yesterday your pit was still moldy and look at you now...using it if there was no tomorrow left. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

12-27-2011, 03:58 AM	#4
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Beautiful! Absolutely beautiful! __________________ 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

12-27-2011, 06:32 AM	#5
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Ham-o-rama! __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

12-27-2011, 06:55 AM	#6
Will32Rod Full Fledged Farker Join Date: 09-19-10 Location: Cleveland, Texas Downloads: 0 Uploads: 0	I bet I can guess who did not get any sleep over the holiday. Fabulous Phrasty, great job.

12-27-2011, 08:51 AM	#7
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	Beautiful pics and great post! __________________ 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"

12-27-2011, 09:10 AM	#9
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Airmont, NY Downloads: 0 Uploads: 0	Wow Phrasty! That is just plain B-E-A-U-TIFUL!!! __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

12-27-2011, 09:15 AM	#10
tortaboy is One Chatty Farker Join Date: 06-04-11 Location: San Jose, Ca. Downloads: 0 Uploads: 0	One of the best threads of the year!

12-27-2011, 09:18 AM	#11
jdoughboy On the road to being a farker Join Date: 01-10-10 Location: peoria,il Downloads: 0 Uploads: 0	I looked at all your post of the Christmas smoke. Im in awe. Im not sure whom got the better work out, you or your pit!!!

12-27-2011, 11:15 AM	#12
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Simply unbelievable... thanx for the pron! That night pic of the smoker is quite a 'rendering', too! __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

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