Ham botch and resurrection

bluetang · 12-09-2013, 06:27 PM

Brer' Kazion and I scored a feral, domestic cross sow fo free. Well not entirely free, but the cost was only showing the fellow how to slaughter and fab out a market weight domestic. Ours was small and fat!. Kazion rendered out 2 1/2 quarts of lard! Anyway I took the hams, which weighed 6.8 lbs a piece and brined them ala Rytek Kutas' ham formulation. I questioned the salt content because the ham formulation called for more salt and cure than the Canadian bacon or cured butt formulation called for(both formulations were for 25lbs). I've done a ton of cured butts and CB but never a ham, so I rolled with the ham recipe.

Pumped to 10% green weight, covered and held in brine for seven days.

Hit the hams with black pepper, cayenne, and red pepper flakes

Did a snake Minion with a load at the end to cook them off

Brought them out at 150° F IT. The temps ran around 100°, then climbed to 120°-140° for around four hours, then hit the load at the end and cooked off at 250°ish. Hickory.
The botch part of the program was that I forgot to rinse the brine off before coating with the pepper

, salty arse bark! The meat was, for me, still a bit too salty; I'll try the other formulation next time. The resurrection was a 12 hour soak. The ham was then pretty dang killer. Thanks fer listening, thanks fer lookin!

c farmer · 12-09-2013, 06:31 PM

Wow very nice.

Hams are on my list to do, just a little scared.

cowgirl · 12-09-2013, 06:40 PM

Blue that looks delicious!! Love the color. Think I could take a bite out of that bottom picture. lol
That's a good amount of lard you got, nice!! I've just finished rendering a batch too.

mytmouz · 12-09-2013, 06:48 PM

Very nice looking!

IamMadMan · 12-09-2013, 06:51 PM

Great Job .........

I remember many years ago I too did not soak out my ham the first time, very salty...

As we move forward we learn to improve..

Great job and I am glad you were able to save the day. Also keep in mind some rubs are very high in salt content and can compound the saltiness of the ham. I use rubs low in salt and sugar so they won't interfere with the glaze...

Again GREAT JOB...

T&S BBQ · 12-09-2013, 06:55 PM

It looks stellar to me, great job

Diesel Dave · 12-09-2013, 07:03 PM

Thanks for the write up and I'm with cowgirl, that last pic looks awesome!

Bludawg · 12-09-2013, 07:48 PM

Looks tasty, I bet you don't fergit next time

dport7 · 12-09-2013, 07:50 PM

First hams we done were almost uneatable, but as my sig states!
We learned as we went along. One of the better parts of butchering, was rendering lard and eating the cracklins or pork rinds as some call them.

Kazion · 12-09-2013, 07:59 PM

So you have time to write it up, post pics, and NOT deliver my share?

Nice...

bluetang · 12-09-2013, 08:50 PM

Quote:

Originally Posted by Kazion

So you have time to write it up, post pics, and NOT deliver my share?

Nice...

Burp!

Smoke Dawg · 12-09-2013, 10:34 PM

Nice save - I have used a pressure cooker or crock pot with either water or apple cider to help save a ham.

Looks like you did just fine!

gtr · 12-09-2013, 10:43 PM

Well I like country ham, so I probably would have liked the salty stuff. When I got to the part that you didn't rinse the brine off I went "oh chit!" out loud 'cause that's exactly something I would do.

Good on ya for having the presence of mind and the 'nads to soak out a ham after cooking it - a most excellent save! I love that with all the gear you got you cooked 'em on a kettle - way cool!

fingerlickin' · 12-10-2013, 01:02 PM

Atta boy bluey that's some fine looking ham right there, nice save!

Big George's BBQ · 12-10-2013, 01:15 PM

That is a really nice looking ham

12-09-2013, 06:27 PM	#1
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Ham botch and resurrection Brer' Kazion and I scored a feral, domestic cross sow fo free. Well not entirely free, but the cost was only showing the fellow how to slaughter and fab out a market weight domestic. Ours was small and fat!. Kazion rendered out 2 1/2 quarts of lard! Anyway I took the hams, which weighed 6.8 lbs a piece and brined them ala Rytek Kutas' ham formulation. I questioned the salt content because the ham formulation called for more salt and cure than the Canadian bacon or cured butt formulation called for(both formulations were for 25lbs). I've done a ton of cured butts and CB but never a ham, so I rolled with the ham recipe. Pumped to 10% green weight, covered and held in brine for seven days. Hit the hams with black pepper, cayenne, and red pepper flakes Did a snake Minion with a load at the end to cook them off Brought them out at 150° F IT. The temps ran around 100°, then climbed to 120°-140° for around four hours, then hit the load at the end and cooked off at 250°ish. Hickory. The botch part of the program was that I forgot to rinse the brine off before coating with the pepper, salty arse bark! The meat was, for me, still a bit too salty; I'll try the other formulation next time. The resurrection was a 12 hour soak. The ham was then pretty dang killer. Thanks fer listening, thanks fer lookin! __________________ 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!

12-09-2013, 06:31 PM	#2
c farmer Babbling Farker Join Date: 06-13-13 Location: pa	Wow very nice. Hams are on my list to do, just a little scared. __________________ Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.

12-09-2013, 06:40 PM	#3
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Blue that looks delicious!! Love the color. Think I could take a bite out of that bottom picture. lol That's a good amount of lard you got, nice!! I've just finished rendering a batch too. __________________ 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/

12-09-2013, 06:48 PM	#4
mytmouz is One Chatty Farker Join Date: 10-09-11 Location: Pelahatchie MS	Very nice looking! __________________ I LUV to smoke 'em... Trailer mounted reverse flow stick burner. Rehomed Weber Kettle #1 Black. Rehomed Weber Kettle #2 Copper Weber Kettle #3, Dads old cooker. Rehomed Brinkman electric. Rehomed Weber Smokey Joe. Rehomed Small Sunbeam tailgater. Rehomed Brinkman vertical smoker. Rehomed Little Chief electric smoker. Rehomed And 2 UDS go to set ups... Rehomed

12-09-2013, 06:55 PM	#6
T&S BBQ is One Chatty Farker Join Date: 08-28-13 Location: Matherville IL	It looks stellar to me, great job __________________ David & Nancy Peoria Custom Cooker, Brinkman Smokin Pit, Webber 22 1/2" Kettle,Smokin-it #3,Smoky Joe,Orange super fast Thermapen ,Awesome Brethren Mini, 18.5" WSM, Blackstone Pizza oven, Weber Genesis Premium Grill, Blackstone 36" stainless steel griddle, Stainless UDS

12-09-2013, 06:51 PM	#5
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	Great Job ......... I remember many years ago I too did not soak out my ham the first time, very salty... As we move forward we learn to improve.. Great job and I am glad you were able to save the day. Also keep in mind some rubs are very high in salt content and can compound the saltiness of the ham. I use rubs low in salt and sugar so they won't interfere with the glaze... Again GREAT JOB...

12-09-2013, 07:03 PM	#7
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	Thanks for the write up and I'm with cowgirl, that last pic looks awesome! __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

12-09-2013, 07:48 PM	#8
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Looks tasty, I bet you don't fergit next time __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

12-09-2013, 07:50 PM	#9
dport7 is Blowin Smoke! Join Date: 10-08-13 Location: North East Georgia.	First hams we done were almost uneatable, but as my sig states! We learned as we went along. One of the better parts of butchering, was rendering lard and eating the cracklins or pork rinds as some call them. __________________ If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong!

12-09-2013, 07:59 PM	#10
Kazion Is lookin for wood to cook with. Join Date: 03-18-11 Location: SoFla	So you have time to write it up, post pics, and NOT deliver my share? Nice... __________________ Married to a vegetarian, so this website causes strife at home. My site FloridaHillbilly.com

12-09-2013, 10:34 PM	#12
Smoke Dawg Quintessential Chatty Farker Join Date: 06-22-13 Location: Montana Name/Nickname : IMF	Nice save - I have used a pressure cooker or crock pot with either water or apple cider to help save a ham. Looks like you did just fine! __________________ A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller

12-09-2013, 10:43 PM	#13
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Well I like country ham, so I probably would have liked the salty stuff. When I got to the part that you didn't rinse the brine off I went "oh chit!" out loud 'cause that's exactly something I would do. Good on ya for having the presence of mind and the 'nads to soak out a ham after cooking it - a most excellent save! I love that with all the gear you got you cooked 'em on a kettle - way cool! __________________ 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?

12-10-2013, 01:02 PM	#14
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	Atta boy bluey that's some fine looking ham right there, nice save! __________________ [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]

12-10-2013, 01:15 PM	#15
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	That is a really nice looking ham __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD