oink
The BBQ BRETHREN FORUMS.


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 10-30-2012, 02:08 AM   #1
Phrasty
Babbling Farker

 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Default • It's Ham Time again...

Every Christmas time I cure and smoke hams to sell. Did a batch for samplers the other day. Ended up with 25lbs of sliced hams. I did 2 boneless legs and 2 boneless shoulders.











Injected:




Fast forward 2 weeks.


Smoked them for a couple hours then I coated them with my Dry glaze and smoked them til they were done at 155˚






I let them cool for a bit then sliced them all up and packaged out into 1lb vacubags.

Thanks for looking!
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
Phrasty is offline   Reply With Quote


Thanks from: --->
Old 10-30-2012, 04:55 AM   #2
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Default

Yes mon!
__________________
-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
*WGA Ambassador
Phubar is offline   Reply With Quote


Thanks from:--->
Old 10-30-2012, 05:48 AM   #3
NorthwestBBQ
somebody shut me the fark up.

 
NorthwestBBQ's Avatar
 
Join Date: 06-28-09
Location: Lynnwood, WA
Default

Ya mon, where be the sliced pics mon?
__________________
Michael
NorthwestBBQ is offline   Reply With Quote


Thanks from: --->
Old 10-30-2012, 06:11 AM   #4
samfsu
is one Smokin' Farker

 
samfsu's Avatar
 
Join Date: 05-18-10
Location: New Market, MD
Default

Looooks phabulous! I'm going to do a fresh ham this year again, requested by all the relatives and a smoked turkey.
__________________
Humphrey's Battle Box, Weber Genesis Silver B, Weber Performer
samfsu is offline   Reply With Quote


Thanks from:--->
Old 10-30-2012, 07:29 AM   #5
Big slick
is one Smokin' Farker
 
Big slick's Avatar
 
Join Date: 03-04-11
Location: Palatine, Il
Default

My mother in law has been wanting me to smoke a ham. Any good recipes you could recommend if you're not willing to share yours?
__________________
22.5" WSM, 22.5" Weber Kettle, Kenmore 6 burner Gas Grill.....Where's The Beef?
Big slick is offline   Reply With Quote


Thanks from:--->
Old 10-30-2012, 07:32 AM   #6
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Default

Oh yes!
__________________
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown frier, 1UDS, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill
bluetang is offline   Reply With Quote


Thanks from:--->
Old 10-30-2012, 07:48 AM   #7
swinn
Full Fledged Farker
 
swinn's Avatar
 
Join Date: 12-07-09
Location: Kansas City, Mo.
Default

LOOOOVE Smoked ham. Those look great. I would not mind trying to do the cure on one too.
__________________
KC CHIEFS UDS! New Braunfels Bandera: 22.5 inch RED Weber Kettle: Sunbeam 340 Gasser
swinn is offline   Reply With Quote


Thanks from:--->
Old 10-30-2012, 08:13 AM   #8
samfsu
is one Smokin' Farker

 
samfsu's Avatar
 
Join Date: 05-18-10
Location: New Market, MD
Default

Quote:
Originally Posted by swinn View Post
LOOOOVE Smoked ham. Those look great. I would not mind trying to do the cure on one too.
You should try it. Likely it will be the best ham u ever had. I hate store bought ones cause they are always a little water logged.. The one I did was perfection.
__________________
Humphrey's Battle Box, Weber Genesis Silver B, Weber Performer
samfsu is offline   Reply With Quote


Thanks from:--->
Old 10-30-2012, 08:13 AM   #9
fingerlickin'
Quintessential Chatty Farker

 
fingerlickin''s Avatar
 
Join Date: 07-08-10
Location: Boyertown, PA
Default

I love seeing your hams every year but I think I'd love to eat them even more. :thumbup:
__________________

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


Backwoods Ext. Party,
Vision Kamado,
22" WSM, 22.5 Weber OTS, Mini WSM, UDS "No.8"

Napkin Killers BBQ
fingerlickin' is offline   Reply With Quote


Thanks from:--->
Old 10-30-2012, 09:25 AM   #10
Sean "Puffy" Coals
is one Smokin' Farker
 
Sean "Puffy" Coals's Avatar
 
Join Date: 03-29-10
Location: Buffalo, NY
Default

O-M-F'in-G! I would love to get my hands on a Phrasty ham! Some of the best pron on this forum!
__________________
"Eating 'Que isn't making me fat- it's the beer I drink while lounging by the pit."
Sean "Puffy" Coals is offline   Reply With Quote


Thanks from:--->
Old 10-30-2012, 09:34 AM   #11
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default



Glad you're putting this up - I love your posts, but I really love your ham posts - I did a ham cured butt last year with one of your recipes and it was fanfarkingtastic! I'm gonna do one for Thanksgiving this year.

Any particular reason for deboning the cuts? Is it for slicing purposes?
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, 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
SPFP
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


Thanks from:--->
Old 10-30-2012, 10:06 AM   #12
Phrasty
Babbling Farker

 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Default

Thanks guys! Here are a couple sliced up shots:




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
Phrasty is offline   Reply With Quote


Thanks from: --->
Old 10-30-2012, 04:37 PM   #13
Phrasty
Babbling Farker

 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Default

Thanks guys!

Quote:
Originally Posted by Big slick View Post
My mother in law has been wanting me to smoke a ham. Any good recipes you could recommend if you're not willing to share yours?
Here's a great base to start from.

For a 12-15lb ham use:
1 Gallon Water
1.5 cup Kosher Salt
2 cup Brown Sugar
1.5 oz Cure #1 (Pink salt)

That's a good base for your brine. Add whatever spices & herbs you want. Add any un-crushed spices you'd like (eg cloves, cinnamon, allspice, peppercorns, garlic, chilis) to hot water & stir to dissolve (Make sure to dissolve the pink salt first). Cover & steep for a bit then put it in the fridge and let it cool to 40˚ before adding meat. Brine for 2 lbs a day (12lb ham = 6 days) Then you remove from the brine, wash it off, dry it & smoke + glaze. There you go.

Hope this helps.

Quote:
Originally Posted by gtr View Post


Glad you're putting this up - I love your posts, but I really love your ham posts - I did a ham cured butt last year with one of your recipes and it was fanfarkingtastic! I'm gonna do one for Thanksgiving this year.

Any particular reason for deboning the cuts? Is it for slicing purposes?
Yeah I deboned them so it gives a nicer looking slice. It cures a bit faster as well.

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
Phrasty is offline   Reply With Quote


Thanks from: --->
Old 10-30-2012, 04:49 PM   #14
fagesbp
Got rid of the matchlight.
 
Join Date: 10-29-12
Location: New Iberia, La
Default

What temp do you smoke ham at? I am going to try one here soon and if it's good I'll bust one out for the family at Thanksgiving.
fagesbp is offline   Reply With Quote


Thanks from:--->
Old 10-30-2012, 05:19 PM   #15
chicagokp
Babbling Farker

 
chicagokp's Avatar
 
Join Date: 02-17-11
Location: Chicago north 'burbs IL
Default

Looks great! I just picked up a couple of butts to give this a try!
__________________
Battle Box - Midi UDS - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM - White Lightning Thermopen
chicagokp is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 02:49 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.