• Phrasty's Epic 2012 Xmas Ham Thread

Phrasty · 01-14-2013, 02:58 PM

So this thread is a bit late but it's been busy so I'm just kinda getting around to going through the pics and whatnot...

Anyways, this year we stepped it up a notch and doubled our usual amount of hams by curing 2 batches. We did 6 cases of pork, 3 cases of legs and 3 cases of shoulders totaling to about 370lbs before trimming and prepping, along with about 30 gallons of brine (32 hams in all). It was a feat for sure. This is our 4th year doing Christmas Hams and we had to turn away requests cuz we were sold out. Our hams are really doing well seeing as it's mainly spread by word of mouth. Have to give thanks for that. Anyways, on to the details.

Here are some of the first batch coming out of the brine and going into the freezer for 3 weeks til time to smoke:

We had one massive 28lb ham that we had to cut in half to sell:

Glad to see it cured right through:

Here's the first batch going on the smoker after everything was cured (Dec 23rd):

Soaked in water and trussed up nicely:

Couple hours in and ready for glazing:

***Chefs getting "glazed" off Appleton and coconut water

First batch off:

Second batch soaking for the smoker:

Didn't get any midway shots... was getting pretty tired by this. lol
Here they are about to come off:

At the end of the night we had 2 8' tabled packed with hams packaged in half pans. It was stupid of us but we were cooking from 5am to 6am... Yeah, need to work on that schedule for next year...

But with results like this we were very happy with how it all came out. Already have bookings for next year...

Thanks for looking guys! Sorry for the long post.
Cheers.

MS2SB · 01-14-2013, 03:01 PM

Very impressive. Are you smoking with the skin on?

gtr · 01-14-2013, 03:08 PM

Love it!

Really fantastic work there. I've done a couple ham cured butts thanks to your threads & I'm gonna go for a ham cured ham next.

fingerlickin' · 01-14-2013, 03:23 PM

Wow, that is some epic pron right there! I love the looks of the dry glaze you put on there. Did you ever tell us what's in that? Holy fark does that look good.

deguerre · 01-14-2013, 03:28 PM

PatAttack · 01-14-2013, 03:40 PM

HOLY FARK!! That is EPIC, Phrasty!

bluetang · 01-14-2013, 04:06 PM

Ham-a-rama! Gorgeous product there Phrasty.

IamMadMan · 01-14-2013, 04:13 PM

Nothing beats a real ham....

Did you wet brine or dry cure???

fantomlord · 01-14-2013, 05:34 PM

Bonewagon · 01-14-2013, 05:44 PM

Dang! That looks awesome!

boogiesnap · 01-14-2013, 06:38 PM

you the MAN, man! i mean HAM, man....i mean hamana, hamana, hamana, no it's manamanah!

i'm babbling those look so good. recipe time brother. or no changes from last year?

Phrasty · 01-14-2013, 09:54 PM

Thanks a lot guys. Appreciate the kind words!

Quote:

Originally Posted by MS2SB

Very impressive. Are you smoking with the skin on?

For the legs I smoke skin on then remove it when I'm glazing.

Quote:

Originally Posted by gtr

Love it!

Really fantastic work there. I've done a couple ham cured butts thanks to your threads & I'm gonna go for a ham cured ham next.

Do it for sure bro! only thing is that you cant get away with the higher temps on the legs. you have to keep the temps no higher than 275 or I find the exposed meat gets a bit hard/dry. I learnt this early on...

Quote:

Originally Posted by fingerlickin'

Wow, that is some epic pron right there! I love the looks of the dry glaze you put on there. Did you ever tell us what's in that? Holy fark does that look good.

Its simply a seasoned brown sugar.

Quote:

Originally Posted by IamMadMan

Nothing beats a real ham....

Did you wet brine or dry cure???

These were brined. Used about 30+ gallons of brine in all.

Again thanks guys.
Cheers

tish · 01-14-2013, 10:29 PM

Phrasty, you truly are amazing! Man, that's a long-arsed haul of a cook. They look incredible, and I'm not at all surprised that you sold out. You don't get that kind of word-of-mouth advertising if you're a lousy cook. Kudos, brother!

Phubar · 01-15-2013, 02:20 AM

Good job keeping them mosquitos off the meat!

Nice work Sir!

Titch · 01-15-2013, 02:27 AM

I cannot but admire the work you put in.
Nicely done.
Cheers.
Titch

01-14-2013, 02:58 PM	#1
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica	• Phrasty's Epic 2012 Xmas Ham Thread So this thread is a bit late but it's been busy so I'm just kinda getting around to going through the pics and whatnot... Anyways, this year we stepped it up a notch and doubled our usual amount of hams by curing 2 batches. We did 6 cases of pork, 3 cases of legs and 3 cases of shoulders totaling to about 370lbs before trimming and prepping, along with about 30 gallons of brine (32 hams in all). It was a feat for sure. This is our 4th year doing Christmas Hams and we had to turn away requests cuz we were sold out. Our hams are really doing well seeing as it's mainly spread by word of mouth. Have to give thanks for that. Anyways, on to the details. Here are some of the first batch coming out of the brine and going into the freezer for 3 weeks til time to smoke: We had one massive 28lb ham that we had to cut in half to sell: Glad to see it cured right through: Here's the first batch going on the smoker after everything was cured (Dec 23rd): Soaked in water and trussed up nicely: Couple hours in and ready for glazing: **Chefs getting "glazed" off Appleton and coconut water First batch off: Second batch soaking for the smoker: Didn't get any midway shots... was getting pretty tired by this. lol Here they are about to come off: At the end of the night we had 2 8' tabled packed with hams packaged in half pans. It was stupid of us but we were cooking from 5am to 6am... Yeah, need to work on that schedule for next year... But with results like this we were very happy with how it all came out. Already have bookings for next year... Thanks for looking guys! Sorry for the long post. 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

01-14-2013, 03:01 PM	#2
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA	Very impressive. Are you smoking with the skin on? __________________ Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space

01-14-2013, 03:08 PM	#3
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Love it! Really fantastic work there. I've done a couple ham cured butts thanks to your threads & I'm gonna go for a ham cured ham next. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, 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. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

01-14-2013, 03:23 PM	#4
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	Wow, that is some epic pron right there! I love the looks of the dry glaze you put on there. Did you ever tell us what's in that? Holy fark does that look good. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "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". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

01-14-2013, 03:28 PM	#5
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	__________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

01-14-2013, 03:40 PM	#6
PatAttack somebody shut me the fark up. Join Date: 07-19-11 Location: In the Marsh	HOLY FARK!! That is EPIC, Phrasty! __________________ "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590

01-14-2013, 04:06 PM	#7
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Ham-a-rama! Gorgeous product there Phrasty. __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

01-14-2013, 04:13 PM	#8
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	Nothing beats a real ham.... Did you wet brine or dry cure???

01-14-2013, 05:34 PM	#9
fantomlord is One Chatty Farker Join Date: 09-24-12 Location: Sauk City, WI	__________________ Matt...Sauk City, WI

01-14-2013, 05:44 PM	#10
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Dang! That looks awesome! __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

01-14-2013, 06:38 PM	#11
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	you the MAN, man! i mean HAM, man....i mean hamana, hamana, hamana, no it's manamanah! i'm babbling those look so good. recipe time brother. or no changes from last year? __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

01-14-2013, 10:29 PM	#13
tish Quintessential Chatty Farker Join Date: 11-13-11 Location: york, pa	Phrasty, you truly are amazing! Man, that's a long-arsed haul of a cook. They look incredible, and I'm not at all surprised that you sold out. You don't get that kind of word-of-mouth advertising if you're a lousy cook. Kudos, brother! __________________ When all else fails, just ask yourself ?Quid faceret Gore et Landarc??* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

01-15-2013, 02:20 AM	#14
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Good job keeping them mosquitos off the meat! Nice work Sir! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

01-15-2013, 02:27 AM	#15
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	I cannot but admire the work you put in. Nicely done. Cheers. Titch