• It's Ham Time again...

Phrasty · 10-30-2012, 02:08 AM

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

Phubar · 10-30-2012, 04:55 AM

Yes mon!

NorthwestBBQ · 10-30-2012, 05:48 AM

Ya mon, where be the sliced pics mon?

samfsu · 10-30-2012, 06:11 AM

Looooks phabulous! I'm going to do a fresh ham this year again, requested by all the relatives and a smoked turkey.

Big slick · 10-30-2012, 07:29 AM

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?

bluetang · 10-30-2012, 07:32 AM

Oh yes!

swinn · 10-30-2012, 07:48 AM

LOOOOVE Smoked ham. Those look great. I would not mind trying to do the cure on one too.

samfsu · 10-30-2012, 08:13 AM

Quote:

Originally Posted by swinn

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.

fingerlickin' · 10-30-2012, 08:13 AM

I love seeing your hams every year but I think I'd love to eat them even more. :thumbup:

Sean "Puffy" Coals · 10-30-2012, 09:25 AM

O-M-F'in-G! I would love to get my hands on a Phrasty ham! Some of the best pron on this forum!

gtr · 10-30-2012, 09:34 AM

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?

Phrasty · 10-30-2012, 10:06 AM

Thanks guys! Here are a couple sliced up shots:

Cheers

Phrasty · 10-30-2012, 04:37 PM

Thanks guys!

Quote:

Originally Posted by Big slick

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

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

fagesbp · 10-30-2012, 04:49 PM

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.

chicagokp · 10-30-2012, 05:19 PM

Looks great! I just picked up a couple of butts to give this a try!

10-30-2012, 04:55 AM	#2
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Yes mon! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012

10-30-2012, 05:48 AM	#3
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	Ya mon, where be the sliced pics mon? __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

10-30-2012, 06:11 AM	#4
samfsu Full Fledged Farker Join Date: 05-18-10 Location: Wellington, FL Downloads: 0 Uploads: 0	Looooks phabulous! I'm going to do a fresh ham this year again, requested by all the relatives and a smoked turkey. __________________ Weber Genesis Silver B, Twin 18.5" WSMs, Weber Performer, Green Weber Smokey Joe Gold

10-30-2012, 07:29 AM	#5
Big slick is one Smokin' Farker Join Date: 03-04-11 Location: Palatine, Il Downloads: 0 Uploads: 0	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? __________________ 22.5" WSM, 22.5" Weber Kettle, Kenmore 6 burner Gas Grill.....Where's The Beef?

10-30-2012, 07:32 AM	#6
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Oh yes! __________________ 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!

10-30-2012, 02:08 AM	#1
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	• 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 __________________ 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

10-30-2012, 07:48 AM	#7
swinn Full Fledged Farker Join Date: 12-07-09 Location: Kansas City, Mo. Downloads: 0 Uploads: 0	LOOOOVE Smoked ham. Those look great. I would not mind trying to do the cure on one too. __________________ KC CHIEFS UDS! New Braunfels Bandera: 22.5 inch RED Weber Kettle: Sunbeam 340 Gasser

10-30-2012, 08:13 AM	#9
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	I love seeing your hams every year but I think I'd love to eat them even more. :thumbup: __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

10-30-2012, 09:25 AM	#10
Sean "Puffy" Coals Full Fledged Farker Join Date: 03-29-10 Location: Buffalo, NY Downloads: 0 Uploads: 0	O-M-F'in-G! I would love to get my hands on a Phrasty ham! Some of the best pron on this forum! __________________ Founding Member of BBQ Snobs Anonymous- "...Liking good Que is not a crime."

10-30-2012, 09:34 AM	#11
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	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? __________________ 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?

10-30-2012, 10:06 AM	#12
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	Thanks guys! Here are a couple sliced up shots: 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

10-30-2012, 04:49 PM	#14
fagesbp Got rid of the matchlight. Join Date: 10-29-12 Location: New Iberia, La Downloads: 0 Uploads: 0	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.

10-30-2012, 05:19 PM	#15
chicagokp is One Chatty Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL Downloads: 0 Uploads: 0	Looks great! I just picked up a couple of butts to give this a try! __________________ UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM White Lightning Thermopen