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Unread 10-30-2012, 02:08 AM   #1
Phrasty
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Default • It's Ham Time again...

Every Christmas time I cure and smoke hams to sell. Did a batch for samplers the other day. Ended up with 25lbs of sliced hams. I did 2 boneless legs and 2 boneless shoulders.











Injected:




Fast forward 2 weeks.


Smoked them for a couple hours then I coated them with my Dry glaze and smoked them til they were done at 155˚






I let them cool for a bit then sliced them all up and packaged out into 1lb vacubags.

Thanks for looking!
Cheers
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Unread 10-30-2012, 04:55 AM   #2
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Yes mon!
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Unread 10-30-2012, 05:48 AM   #3
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Ya mon, where be the sliced pics mon?
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Unread 10-30-2012, 06:11 AM   #4
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Looooks phabulous! I'm going to do a fresh ham this year again, requested by all the relatives and a smoked turkey.
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Unread 10-30-2012, 07:29 AM   #5
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My mother in law has been wanting me to smoke a ham. Any good recipes you could recommend if you're not willing to share yours?
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Unread 10-30-2012, 07:32 AM   #6
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Oh yes!
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Unread 10-30-2012, 07:48 AM   #7
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LOOOOVE Smoked ham. Those look great. I would not mind trying to do the cure on one too.
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Unread 10-30-2012, 08:13 AM   #8
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Quote:
Originally Posted by swinn View Post
LOOOOVE Smoked ham. Those look great. I would not mind trying to do the cure on one too.
You should try it. Likely it will be the best ham u ever had. I hate store bought ones cause they are always a little water logged.. The one I did was perfection.
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Unread 10-30-2012, 08:13 AM   #9
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I love seeing your hams every year but I think I'd love to eat them even more. :thumbup:
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Unread 10-30-2012, 09:25 AM   #10
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O-M-F'in-G! I would love to get my hands on a Phrasty ham! Some of the best pron on this forum!
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Unread 10-30-2012, 09:34 AM   #11
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Glad you're putting this up - I love your posts, but I really love your ham posts - I did a ham cured butt last year with one of your recipes and it was fanfarkingtastic! I'm gonna do one for Thanksgiving this year.

Any particular reason for deboning the cuts? Is it for slicing purposes?
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Unread 10-30-2012, 10:06 AM   #12
Phrasty
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Thanks guys! Here are a couple sliced up shots:




Cheers
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Unread 10-30-2012, 04:37 PM   #13
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Thanks guys!

Quote:
Originally Posted by Big slick View Post
My mother in law has been wanting me to smoke a ham. Any good recipes you could recommend if you're not willing to share yours?
Here's a great base to start from.

For a 12-15lb ham use:
1 Gallon Water
1.5 cup Kosher Salt
2 cup Brown Sugar
1.5 oz Cure #1 (Pink salt)

That's a good base for your brine. Add whatever spices & herbs you want. Add any un-crushed spices you'd like (eg cloves, cinnamon, allspice, peppercorns, garlic, chilis) to hot water & stir to dissolve (Make sure to dissolve the pink salt first). Cover & steep for a bit then put it in the fridge and let it cool to 40˚ before adding meat. Brine for 2 lbs a day (12lb ham = 6 days) Then you remove from the brine, wash it off, dry it & smoke + glaze. There you go.

Hope this helps.

Quote:
Originally Posted by gtr View Post


Glad you're putting this up - I love your posts, but I really love your ham posts - I did a ham cured butt last year with one of your recipes and it was fanfarkingtastic! I'm gonna do one for Thanksgiving this year.

Any particular reason for deboning the cuts? Is it for slicing purposes?
Yeah I deboned them so it gives a nicer looking slice. It cures a bit faster as well.

Cheers
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Unread 10-30-2012, 04:49 PM   #14
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What temp do you smoke ham at? I am going to try one here soon and if it's good I'll bust one out for the family at Thanksgiving.
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Unread 10-30-2012, 05:19 PM   #15
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Looks great! I just picked up a couple of butts to give this a try!
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