easter ham, barrell o' pron!

boogiesnap · 04-09-2012, 10:28 AM

so i started with 2 25# fresh pork legs(ham). i trimmed pretty close. prolly too close really then i cured them for 10 days with prague #1, kosher salt, brown sugar, pickling spice, and oakridge secret weapon.

here's how they looked after the cure.

easter ham.JPG

i then fired up the WSM to 225* with stubbs, cherry, apple, and hickory wood.

easter ham 2.JPG

they cooked for about 9 hours at that temp, here's how they looked after.

easter ham 3.JPG

then i applied a mustard and brown sugar glaze on one and phrasty's pepper and brown sugar dry glaze on another.

easter ham 4.JPG

easter ham 5.JPG

then they cooked for about another hour to back in the glazes.

easter ham 6.JPG

easter ham 7.JPG

easter ham 8.JPG

easter ham 9.JPG

and they money shot! tender, juicy, and pink!

easter ham 10.JPG

thanks for looking!

Big Bears BBQ · 04-09-2012, 10:32 AM

I'd like to have some of that right now ....

boogiesnap · 04-09-2012, 10:33 AM

me too, but it's all gone!!

Jaskew82 · 04-09-2012, 10:35 AM

Boogie - great job!

fingerlickin' · 04-09-2012, 04:01 PM

Wow, nice man, nice. Maybe next year for me. Which one did you like better?

Phubar · 04-09-2012, 04:46 PM

My kind of colour in that last pic!
Nice hunks of meat!

boogiesnap · 04-09-2012, 09:39 PM

Quote:

Originally Posted by fingerlickin'

Wow, nice man, nice. Maybe next year for me. Which one did you like better?

i'd have to say of the crowd of 40, more complimented the brown sugar and pepper dry glaze. i think because it is so unique. it is a distinct flavor and compliments the ham nicely.

i might try molasses and black pepper next time thinned with butter or apple juice.

i don't think i have phrasty's technique down to get the dry glaze melted and set up properly.

thanks again to everyone who helped me through a rocky start.

landarc · 04-09-2012, 10:08 PM

Excellent hams, what did you think of Phrasty's ham coat?

boogiesnap · 04-09-2012, 10:14 PM

Quote:

Originally Posted by landarc

Excellent hams, what did you think of Phrasty's ham coat?

genius, really.

i mean what's better than salt, pepper, and some sweet?

it's amazing how simple and complex it is at the same time. he hit a homerun with that one.

Norm · 04-10-2012, 07:17 AM

Nice job!

Phrasty · 04-10-2012, 10:26 AM

Wow man! Those are some firkin good looking hams! Nice and big! With only 10 days in the cure did they cure right through? So glad you liked the "ham coat" You mentioned the same reason I love it... Easy to put together and it adds so much being to simple!

I'd call those a home run brother! I'd hit it those HARD!

Cheers

04-09-2012, 10:33 AM	#3
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	me too, but it's all gone!! __________________ 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

04-09-2012, 10:35 AM	#4
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Airmont, NY Downloads: 0 Uploads: 0	Boogie - great job! __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

04-09-2012, 04:01 PM	#5
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	Wow, nice man, nice. Maybe next year for me. Which one did you like better? __________________ Jason "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". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

04-09-2012, 04:46 PM	#6
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	My kind of colour in that last pic! Nice hunks of meat! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

04-09-2012, 10:08 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Excellent hams, what did you think of Phrasty's ham coat? __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

04-09-2012, 10:28 AM	#1
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	easter ham, barrell o' pron! so i started with 2 25# fresh pork legs(ham). i trimmed pretty close. prolly too close really then i cured them for 10 days with prague #1, kosher salt, brown sugar, pickling spice, and oakridge secret weapon. here's how they looked after the cure. easter ham.JPG i then fired up the WSM to 225* with stubbs, cherry, apple, and hickory wood. easter ham 2.JPG they cooked for about 9 hours at that temp, here's how they looked after. easter ham 3.JPG then i applied a mustard and brown sugar glaze on one and phrasty's pepper and brown sugar dry glaze on another. easter ham 4.JPG easter ham 5.JPG then they cooked for about another hour to back in the glazes. easter ham 6.JPG easter ham 7.JPG easter ham 8.JPG easter ham 9.JPG and they money shot! tender, juicy, and pink! easter ham 10.JPG thanks for looking! __________________ 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

04-09-2012, 10:32 AM	#2
Big Bears BBQ is One Chatty Farker Join Date: 03-06-11 Location: Hillsdale,Mi. Downloads: 0 Uploads: 0	I'd like to have some of that right now ....

04-10-2012, 07:17 AM	#10
Norm is one Smokin' Farker Join Date: 02-22-10 Location: Union, IA Downloads: 0 Uploads: 0	Nice job! __________________ XL & Lg BGE Weber Kettle Lang Style Offset Weber Summit White Thermapen

04-10-2012, 10:26 AM	#11
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	Wow man! Those are some firkin good looking hams! Nice and big! With only 10 days in the cure did they cure right through? So glad you liked the "ham coat" You mentioned the same reason I love it... Easy to put together and it adds so much being to simple! I'd call those a home run brother! I'd hit it those HARD! 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