Home cured ham for Easter Final PrOn Experience Counts...I have none

There is nothing like experience. Nothing! I have none when it comes to curing meats. I followed a recipe from one of foremost authors on Charcuterie, and from reading numerous post from the Brethren collectively. I did the wet brine method, removed it from the brine and let it dry overnight in the fridge. Smoked it low and slow for almost 8 hours. Freaked out that I left and returned to find the IT at 170*F. Wrapped it and stuck it in a cooler. Then added my glaze to the foiled ham and tucked it into the fridge for the night. All the while throughout every step I second guessed myself " What if....., Maybe I should.....,Oh God it's burnt..........., Re-heat and dry it out even more........, Maybe my guests actually like ham jerky?..........

If I were experienced at this, I could have skipped all this mental anguish. Now that I have one under my belt, I have a little more knowledge and a whole lot more to learn. Thanks to you guys, I am self medicating now and finished the most wonderful meal of my smokin life! Friends and Family loved it to!

Easter Menu
Smoked Ham with Jezebell Sauce Glaze



Boned the ham and sliced in fear! Nice and Moist to my surprise



Wampus's Peach Bourbon Beans



Cat Head Biscuits with Red Eye Gravy



The buffet



My Plate, mac-n cheese, collards with smoked pork belly from last week, Wampus's beans, Jezebell sauce and red eye gravy on the ham.



Thanks to you all! Happy Easter,
Jed

Thank you! I sweat this one!:drama:

Definitely had my doubts, Thank You and Happy Easter!
Jed

Got a tall Bourbon and a great evening sky. Thank the wee one that this one' in the bag!

boogiesnap said:

looks spectacular!

i always second guess myself too with the home curing...did i mix the brine right, temp in fridge right, time in brine right, soak-no soak, air dry enough, how to finish, yada, yada.

but after all that we get a great looking meal like yours!

well done!

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You were a BIG help! Next time I am in Fairfield I'll look you up. Ct that is

HeSmellsLikeSmoke said:

We told ya. (But who's counting?) Great job Bro.. :thumb:

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Right ya did! Thanks for the support, I was running to the store to get a backup, trust me. Ha Happy Easter and Thanks again!

fantomlord said:

looks like a great spread!

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Thank you and Happy Easter!

HeSmellsLikeSmoke said:

Seeing how well your ham turned out helped make my day. :biggrin1:

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"One small step for mankind!"

martyleach said:

Dude! That is one nice looking plate of food there. Bravo!

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It tasted good too! The home cure was very low salt and starting with a fresh ham is definitely the way to go!
Thanks and Happy Easter!