A Phrasty Ham

chicagokp · 11-11-2012, 03:45 PM

Phrasty's hams look tooo good.

http://www.bbq-brethren.com/forum/sh...d.php?t=146985

So I knew I had to try my own.....here goes.

Brine
1 Gallon Water
1.5 cup Kosher Salt
2 cup Sugar in the Raw
1.5 oz Cure #1 (Pink salt)
1 Tbsp Black Peppercorns
1 Tbsp Allspice Berries
1 Tbsp Whole Cloves

Cooling off the brine...

I deboned 2 butts and left in the brine for 3.5 days. They were 13 pounds total weight. I then dumped the brine and soaked in water for 12 hours, changing the water once.

I didn't get a brine shot, but hey, it's just 2 chunks of meat in sitting in a bucket.

Then I trussed up the butts to help keep them together before cooking.

Time to hit the smoker at 275 over Kingford Blue and Hickory.

This is after taking them off at 120 internal for the glaze.

The glaze was a slather of French's Yellow Mustard plus a mix of brown sugar, all spice, clove and black peppercorns. I used about 3 cups of brown sugar with 4 Tbsp whole pepper corns, .5 Tbsp Whole Cloves, .5 Tbsp Allspice berries. I ground up the spices in the mortar before adding to the Brown Sugar.

Here they are about 140 Internal

Off and resting...

Resting is gonna be an issue, cause I want to keep cutting samples off for 'testing'....can't wait for dinner.

On a side note, the glaze is nothing like Phrasty's. Not sure how that dry glaze is done, but what I did turned into a wet slather almost immediately. Maybe I need to oven dry the brown sugar before application.

My wife already said I have to do this again, so seems like I have more opportunities to test it out.

Enjoy

Rich Parker · 11-11-2012, 03:50 PM

Delicious!

cowgirl · 11-11-2012, 04:04 PM

Looks great!!

bluetang · 11-11-2012, 04:07 PM

Fine dang lookin ham!

buccaneer · 11-11-2012, 04:16 PM

Well done!
I keep putting it off but it is inevitable that I give this a go!

Berock · 11-11-2012, 07:08 PM

Why remove the bone? Does it need to be removed for the brine?

IamMadMan · 11-11-2012, 07:26 PM

Looks tasty.

I've been using boneless butts for buckboard bacon, but never thought of using them for boneless ham.

Thanks for sharing..

Crazy Harry · 11-11-2012, 07:38 PM

looks good

bwsawman · 11-11-2012, 08:17 PM

After seeing this, I'm really tempted to give this a try for Thanksgiving!

chicagokp · 11-11-2012, 08:28 PM

Quote:

Originally Posted by Berock

Why remove the bone? Does it need to be removed for the brine?

So, I removed it for easy slicing. After cooling a touch, I was able to cut it into 1/4 inch slices with ease. It just would have been a pain with the bone.

Using a butt was great though. I think Phrasty called it a cottage ham. The fat in a butt give the ham an unctuous quality to it. And it was super tender and juicy. Definitely something to try again.

Next time I'll probably try to get closer to this.....

http://www.bbq-brethren.com/forum/sh...d.php?t=121301

Here are some other Phrasty ham posts....
http://www.bbq-brethren.com/forum/sh...ad.php?t=97531

Day 1
http://www.bbq-brethren.com/forum/sh...d.php?t=122962
Day 2
http://www.bbq-brethren.com/forum/sh...d.php?t=122963

And a post about a Phrasty ham..
http://www.bbq-brethren.com/forum/sh...d.php?t=121840

code3rrt · 11-11-2012, 09:10 PM

well, if it tastes as good as it looks, I'd say you hit a home run with that!

Phrasty · 11-12-2012, 05:03 PM

Looks really good man! Glad u liked it. Don't be shy with the sugar.

Cheers

chicagokp · 11-12-2012, 06:06 PM

Ok, so I read into that I should keep adding sugar until it 'dry'. It just melted into a slather almost immediately.

It tasted fantastic. I'll probably add some more clove, allspice and peppercorns in the brine and in the sugar next time. It was super good, but could have used some more.

I will also get this a try with a proper ham, but damn were the butts good.

Good notes for the future.

bluegrass smoke · 11-12-2012, 06:35 PM

Awesome

Phubar · 11-13-2012, 02:14 AM

Phrasty can pack it up and go home!

11-11-2012, 03:50 PM	#2
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI Downloads: 0 Uploads: 0	Delicious! __________________ WSM and UDS - iBQ'n BBQ Team owner TheBBQSuperstore.com

11-11-2012, 04:04 PM	#3
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Looks great!! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

11-11-2012, 04:07 PM	#4
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Fine dang lookin ham! __________________ 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!

11-11-2012, 04:16 PM	#5
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	Well done! I keep putting it off but it is inevitable that I give this a go! __________________ The only current member banned for life! deguerre;Honorary Southerner status for Buccs. [/QUOTE]

11-11-2012, 07:26 PM	#7
IamMadMan is Blowin Smoke! Join Date: 07-30-11 Location: Southern New Jersey Downloads: 0 Uploads: 0	Looks tasty. I've been using boneless butts for buckboard bacon, but never thought of using them for boneless ham. Thanks for sharing.. __________________ Humphrey's DownEast Beast W/BBQ Guru

11-11-2012, 03:45 PM	#1
chicagokp is One Chatty Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL Downloads: 0 Uploads: 0	A Phrasty Ham Phrasty's hams look tooo good. http://www.bbq-brethren.com/forum/sh...d.php?t=146985 So I knew I had to try my own.....here goes. Brine 1 Gallon Water 1.5 cup Kosher Salt 2 cup Sugar in the Raw 1.5 oz Cure #1 (Pink salt) 1 Tbsp Black Peppercorns 1 Tbsp Allspice Berries 1 Tbsp Whole Cloves Cooling off the brine... I deboned 2 butts and left in the brine for 3.5 days. They were 13 pounds total weight. I then dumped the brine and soaked in water for 12 hours, changing the water once. I didn't get a brine shot, but hey, it's just 2 chunks of meat in sitting in a bucket. Then I trussed up the butts to help keep them together before cooking. Time to hit the smoker at 275 over Kingford Blue and Hickory. This is after taking them off at 120 internal for the glaze. The glaze was a slather of French's Yellow Mustard plus a mix of brown sugar, all spice, clove and black peppercorns. I used about 3 cups of brown sugar with 4 Tbsp whole pepper corns, .5 Tbsp Whole Cloves, .5 Tbsp Allspice berries. I ground up the spices in the mortar before adding to the Brown Sugar. Here they are about 140 Internal Off and resting... Resting is gonna be an issue, cause I want to keep cutting samples off for 'testing'....can't wait for dinner. On a side note, the glaze is nothing like Phrasty's. Not sure how that dry glaze is done, but what I did turned into a wet slather almost immediately. Maybe I need to oven dry the brown sugar before application. My wife already said I have to do this again, so seems like I have more opportunities to test it out. Enjoy __________________ UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM White Lightning Thermopen

11-11-2012, 07:08 PM	#6
Berock Got Wood. Join Date: 06-21-12 Location: Wichita Downloads: 0 Uploads: 0	Why remove the bone? Does it need to be removed for the brine?

11-11-2012, 07:38 PM	#8
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa Downloads: 4 Uploads: 3	looks good __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. When all else fails just ask yourself, WWGALD???

11-11-2012, 08:17 PM	#9
bwsawman Is lookin for wood to cook with. Join Date: 10-15-12 Location: Ionia, MI Downloads: 0 Uploads: 0	After seeing this, I'm really tempted to give this a try for Thanksgiving!

11-11-2012, 09:10 PM	#11
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	well, if it tastes as good as it looks, I'd say you hit a home run with that! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

11-12-2012, 05:03 PM	#12
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	Looks really good man! Glad u liked it. Don't be shy with the sugar. 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

11-12-2012, 06:06 PM	#13
chicagokp is One Chatty Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL Downloads: 0 Uploads: 0	Ok, so I read into that I should keep adding sugar until it 'dry'. It just melted into a slather almost immediately. It tasted fantastic. I'll probably add some more clove, allspice and peppercorns in the brine and in the sugar next time. It was super good, but could have used some more. I will also get this a try with a proper ham, but damn were the butts good. Good notes for the future. __________________ UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM White Lightning Thermopen

11-12-2012, 06:35 PM	#14
bluegrass smoke On the road to being a farker Join Date: 07-05-10 Location: Kentucky Downloads: 0 Uploads: 0	Awesome __________________ - 22.5" Weber One-Touch Gold - Weber Smokey Joe Platinum - Weber Genesis - Big Easy Turkey Fryer - Modifed Char-Broil Off-Set Smoker - Old Country BBQ Smoker - UDS - Weed Burner

11-13-2012, 02:14 AM	#15
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Phrasty can pack it up and go home! __________________ -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 WGA Ambassador