Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
11-26-2012, 12:56 PM | #16 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
|
SCHWEET!
Tell me more about this ham.....I have a big fresh ham I plan to cure and smoke for Christmas. Is there a specific recipe you used for yours?
__________________
[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
|
11-26-2012, 01:40 PM | #17 | |
Full Fledged Farker
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
|
Quote:
Here is the ham: American Style Brown Sugar Glazed Holiday Ham The Brine: 1 gallon water 1-1/2 cups Kosher Salt 2 Packed cups dark brown sugar 1-1/2 ounces of pink salt (Sodium Nitrite) One 12-15lb with skin and Aitch Bone removed The Glaze: 1-1/2 cups of dark brown sugar 3/4 cups dijon mustard 1 tablespoon of mince Garlic Recipe: Combine all the brine ingredients in a container large enough to hold the ham. Stir to dissolve all the salt and sugar. Submerge ham in the brine. Weight it down if necessary to keep it fully submerged for 6-8 days (half a day per lb) Remove ham and rinse thoroughly under cool water. pat dry and place on rack and refrigerate for 12-24 hours to dry. Smoke the ham at 200 for 2 hours (I used apple and it was awesome) Meanwhile, mix the brown sugar, Dijon, and garlic in a bowl until smooth. Brush the ham and reserve the remainder. Continue to smoke the ham at 200 until it reaches internal temp of 155 (4-5 more hours for me) remove the ham and brush with remaining glaze. Refrigerate or eat warm right off the pit. We reheated ours and it was unreal. best ham I've ever had and all 20 people that had it agreed. It was destroyed in minutes. Enjoy |
|
|
Thanks from: ---> |
11-26-2012, 03:51 PM | #18 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
|
Nice looking grub!
__________________
Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
|
Thanks from:---> |
11-26-2012, 10:43 PM | #19 |
is one Smokin' Farker
Join Date: 04-22-11
Location: Cleveland, OH
|
Welcome! That all looks amazing. I would have just heated up leftovers of the breakfast instead of having the traditional turkey dinner
__________________
Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!! |
|
11-26-2012, 10:47 PM | #20 |
Babbling Farker
Join Date: 02-29-12
Location: San Berdoo, CA
|
Niiiiiiccceee!!!
__________________
Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers |
|
11-27-2012, 12:51 AM | #21 |
is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
|
Nice work C-T S! Looks great & thx for sharing the recipe & book recommendation.
__________________
-John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach CLICK HERE to join us in a BBQ Brethren Throwdown! |
|
Thanks from:---> |
11-27-2012, 09:38 AM | #22 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
|
Quote:
AWESOME. I actually own that book & I knew there was a recipe in there for cured ham, but it's good to know it turned out for you. I've got a whole green ham (both shank and butt portions) that I'll be curing. Question: Where did you find pink salt? Did you have to order online? Thanks again for posting this! BY THE WAY..... I'm assuming that since you're from TX and by your username that you may just work for Centex Homes? I used to work for Centex here in IN for several years. Just wonderin.
__________________
[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
|
|
11-27-2012, 09:41 AM | #23 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
|
^^^That book is amazing - everything I've made out of there rocks. I gotta try that ham recipe.
Seems to me home cured ham is better on a reheat rather than eating it right when it's done.
__________________
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? |
|
Thanks from:---> |
11-27-2012, 09:58 AM | #24 |
is one Smokin' Farker
Join Date: 06-06-11
Location: Brookings Oregon
|
Food looks awesome. I am ordering that book today. Home made bacon is the way to go. Having some for breakfast.
__________________
3 UDS, One charcoal eating fire breathing home bulit trailer pit, |
|
11-27-2012, 03:52 PM | #25 |
Full Fledged Farker
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
|
I figure they don't mind that I post their recipes on the forum when 10 people buy it every time i do :)
You can get pink salt on line but I buy mine at Academy. I think most stores carry it if you have one in your area.If not, just search for it online and it will pop right up |
|
11-27-2012, 05:55 PM | #26 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
|
Hmmmm there is something familiar about the honorific for wifey....can't quite place it...food looks so delish!
__________________
Hold my dang beer... |
|
11-27-2012, 06:40 PM | #27 | |
Full Fledged Farker
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
|
Quote:
|
|
|
Thread Tools | |
|
|