boogiesnap
Babbling Farker
- Joined
- Apr 22, 2010
- Location
- NEW ENGLAND
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ham is on! nap time...
- Thread starter boogiesnap
- Start date
HeSmellsLikeSmoke
somebody shut me the fark up.
- Joined
- Apr 2, 2007
- Location
- Warren, Vermont
Sure hope you put the lid on before you dozed off.
- Joined
- Feb 24, 2013
- Location
- Port Charlotte, Florida
Ditto!
---k---
is One Chatty Farker
- Joined
- Sep 7, 2010
- Location
- Chicago, IL - West burbs
That is a nice big one! I got my first ham in the fridge that I'm putting on tomorrow after the brisket comes off.
I notice you didn't trim any of the fat off the top, or season... what are you going to do for a glaze? I'm looking at using something close to the Dr. Chicken glaze.
I notice you didn't trim any of the fat off the top, or season... what are you going to do for a glaze? I'm looking at using something close to the Dr. Chicken glaze.
boogiesnap
Babbling Farker
- Joined
- Apr 22, 2010
- Location
- NEW ENGLAND
Just BS
is one Smokin' Farker
- Joined
- Sep 10, 2012
Well, I did cure it for six weeks so should be ok either way....
Six weeks??? Details please....
boogiesnap
Babbling Farker
- Joined
- Apr 22, 2010
- Location
- NEW ENGLAND
naw, 8 days, i was farkin with HSLS.
some finishing pron...
with the dry glaze applied
and sliced
happy easter everybody!!!
some finishing pron...
with the dry glaze applied
and sliced
happy easter everybody!!!
DirtyChurro
Knows what a fatty is.
- Joined
- Mar 17, 2013
- Location
- Smithfield, Utah
Holy Hell! That looks awesome!
javahog2002
is one Smokin' Farker
- Joined
- Oct 3, 2009
- Location
- Longmont, CO
Wow !:shocked:
- Joined
- Feb 24, 2013
- Location
- Port Charlotte, Florida
Terrific lookin Ham. Hoping mine come out 1/2 as well!
boogiesnap
Babbling Farker
- Joined
- Apr 22, 2010
- Location
- NEW ENGLAND
forgot one, here's a pic of her done. @ 6 hours to 140* deep inside @ 250*
HeSmellsLikeSmoke
somebody shut me the fark up.
- Joined
- Apr 2, 2007
- Location
- Warren, Vermont
That really looks perfect Boogiesnap. How did that famous line in Casablanca go? "I was misinformed".
boogiesnap
Babbling Farker
- Joined
- Apr 22, 2010
- Location
- NEW ENGLAND
it's not bad. :becky:
beercuer
Full Fledged Farker
- Joined
- Feb 28, 2013
- Location
- Riverside, CA
Suuweeee, oh how pretty, Boogiesnap! Happy Easter indeed!
HeSmellsLikeSmoke
somebody shut me the fark up.
- Joined
- Apr 2, 2007
- Location
- Warren, Vermont
Ohhh, as in not bad but in 5 more weeks in the brine it would have been good?
---k---
is One Chatty Farker
- Joined
- Sep 7, 2010
- Location
- Chicago, IL - West burbs
Dang! I'm doing mine wrong! :shocked:
Just BS
is one Smokin' Farker
- Joined
- Sep 10, 2012
Looks awesome! I bet you're napping again....
Just BS
is one Smokin' Farker
- Joined
- Sep 10, 2012
8 days, eh? How much did it weigh? Did you inject? Would you change anything next time?
Titch
somebody shut me the fark up.
Great looking Ham mate
