my holiday home cured ham

boogiesnap · 12-28-2011, 07:55 AM

what a success.

thank you to all my friends here who helped me along.

here's some pics of the journey.

i wasn't able to get fresh slices pics of the first one because the masses wouldn't wait...
i wasn't able to get fresh slices pics of the second because of the quite large slice i put in my thumb during carving.

out of the brine.

ham12011.JPG

on the WSM after a couple hours.

ham2011.JPG

just about done. she is beautiful. there is no glaze yet BTW. that's natural gloss.

ham22011.JPG

sliced. it is pink, tender, and juicy throughout.

ham42011.JPG

thanks again everyone!

southernstyle · 12-28-2011, 07:58 AM

great looking ham!!! ready to eat now!!!

wearcd · 12-28-2011, 08:01 AM

Nice!!!

bigabyte · 12-28-2011, 09:57 AM

Looks mighty tasty!

Phrasty · 12-28-2011, 10:05 AM

Wow, that looks Great Brother! Glad it worked out for you! Take care of that thumb!

Cheers

Ron_L · 12-28-2011, 10:05 AM

Sorry about the thumb! The ham looks great. Did you post details about the curing process in another thread?

deguerre · 12-28-2011, 10:10 AM

Shoulda told ya not to take Ronelle's knife safety class.

Beautiful ham!

boogiesnap · 12-28-2011, 10:54 AM

Quote:

Originally Posted by Ron_L

Sorry about the thumb! The ham looks great. Did you post details about the curing process in another thread?

thanks, 2 days later it is still throbbing like a mother.

good point, the process would probably be helpful.

i brined using dizzy pigs recipe with some tweaks and skill borrowed from Phrasty. except for the added rub. i used oakridge secret weapon. they sat in there for 9 full days, then into fresh water for 2 hours, twice. last air dried on racks in the fridge overnight, maybe 14 hours.

i cooked them 250*-260* with a prolonged(at least for me)dose of smoke. hickory and apple, about 4 hours worth.

after @ 7 hours they reached 140* and i pulled them off and they rested.

for serving, i glazed the outside with danny gaulden legendary glaze, but it didn't add much. it was better just drizzled on the slices.

it turned out very well, it was very simple.

last, keep your eyes, ears, and brain, on the meat and the knife, nothing else, even for the slightest moment.

Ron_L · 12-28-2011, 11:10 AM

Thanks!

How big were the hams?

boogiesnap · 12-28-2011, 11:16 AM

the case was 46 pounds, i probably trimmed 2 pounds off each(mostly skin), so maybe 21 pounds, give or take.

fingerlickin' · 12-28-2011, 12:22 PM

What time's dinner. I'm all in on the leftovers.

12-28-2011, 07:55 AM	#1
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	my holiday home cured ham what a success. thank you to all my friends here who helped me along. here's some pics of the journey. i wasn't able to get fresh slices pics of the first one because the masses wouldn't wait... i wasn't able to get fresh slices pics of the second because of the quite large slice i put in my thumb during carving. out of the brine. ham12011.JPG on the WSM after a couple hours. ham2011.JPG just about done. she is beautiful. there is no glaze yet BTW. that's natural gloss. ham22011.JPG sliced. it is pink, tender, and juicy throughout. ham42011.JPG thanks again everyone! __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

12-28-2011, 07:58 AM	#2
southernstyle is one Smokin' Farker Join Date: 08-26-11 Location: okeechobee, fl. Downloads: 0 Uploads: 0	great looking ham!!! ready to eat now!!! __________________ roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset

12-28-2011, 08:01 AM	#3
wearcd is one Smokin' Farker Join Date: 10-09-09 Location: Louisville, TN Downloads: 0 Uploads: 0	Nice!!! __________________ [B]The Cosmic Pig BBQ[/B] [B]Backwoods Competitor[/B] [B]FEC-100 [/B] [B]WSM 18.5 [/B] [B]Smokey Joe Silver[/B]

12-28-2011, 09:57 AM	#4
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Looks mighty tasty! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

12-28-2011, 10:05 AM	#5
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	Wow, that looks Great Brother! Glad it worked out for you! Take care of that thumb! 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

12-28-2011, 10:05 AM	#6
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Sorry about the thumb! The ham looks great. Did you post details about the curing process in another thread? __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

12-28-2011, 10:10 AM	#7
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Shoulda told ya not to take Ronelle's knife safety class. Beautiful ham! __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

12-28-2011, 11:10 AM	#9
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Thanks! How big were the hams? __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

12-28-2011, 11:16 AM	#10
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	the case was 46 pounds, i probably trimmed 2 pounds off each(mostly skin), so maybe 21 pounds, give or take. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

12-28-2011, 12:22 PM	#11
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	What time's dinner. I'm all in on the leftovers.

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