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	Delicious! __________________ Outlaw BBQ Smoker - TheBBQSuperstore.com

11-11-2012, 04:04 PM	#3
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looks great!! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

11-11-2012, 04:07 PM	#4
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Fine dang lookin ham! __________________ 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!

11-11-2012, 04:16 PM	#5
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Well done! I keep putting it off but it is inevitable that I give this a go! __________________ Hold my dang beer...

11-11-2012, 07:38 PM	#8
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa	looks good __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ......

11-11-2012, 03:45 PM	#1
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	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 __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

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

11-11-2012, 07:26 PM	#7
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	Looks tasty. I've been using boneless butts for buckboard bacon, but never thought of using them for boneless ham. Thanks for sharing..

11-11-2012, 08:17 PM	#9
bwsawman On the road to being a farker Join Date: 10-15-12 Location: Ionia, MI	After seeing this, I'm really tempted to give this a try for Thanksgiving!

11-11-2012, 09:10 PM	#11
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	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.:blah:

11-12-2012, 05:03 PM	#12
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica	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 Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	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. __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

11-12-2012, 06:35 PM	#14
bluegrass smoke Full Fledged Farker Join Date: 07-05-10 Location: Alabama	Awesome

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