• 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,TheNetherPharkinglands	Yes mon! __________________ -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

10-30-2012, 06:11 AM	#4
samfsu is one Smokin' Farker Join Date: 05-18-10 Location: New Market, MD	Looooks phabulous! I'm going to do a fresh ham this year again, requested by all the relatives and a smoked turkey. __________________ Humphrey's Battle Box, Weber Genesis Silver B, Weber Performer

10-30-2012, 07:29 AM	#5
Big slick is one Smokin' Farker Join Date: 03-04-11 Location: Palatine, Il	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 somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Oh yes! __________________ 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!

10-30-2012, 07:48 AM	#7
swinn Full Fledged Farker Join Date: 12-07-09 Location: Kansas City, Mo.	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, 02:08 AM	#1
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica	• 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, 05:48 AM	#3
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	Ya mon, where be the sliced pics mon?

10-30-2012, 08:13 AM	#9
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	I love seeing your hams every year but I think I'd love to eat them even more. :thumbup: __________________ [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]

10-30-2012, 09:25 AM	#10
Sean "Puffy" Coals is one Smokin' Farker Join Date: 03-29-10 Location: Buffalo, NY	O-M-F'in-G! I would love to get my hands on a Phrasty ham! Some of the best pron on this forum! __________________ 2 UDS: Sean "Puffy" Coals & Tupork, 275g oil tank smoker: Piggy Smokes, in progress

10-30-2012, 09:34 AM	#11
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	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, 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?

10-30-2012, 10:06 AM	#12
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica	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	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 Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	Looks great! I just picked up a couple of butts to give this a try! __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis