Home-Cured Christmas Ham

MS2SB · 12-28-2012, 03:08 PM

I had some family come up to visit from Northern California for Christmas and so decided to do something special for Christmas Eve dinner. Since we still have leftover turkey in the freezer from Thanksgiving and my mom was making our traditional prime rib dinner on Christmas night, I decide to fill out the holiday large meal trifecta with a Christmas Ham.

Since I am uncapable of doing things the easy way I decided that rather than go to the store and buy a pre-cured ham and double smoking it, I would start with a fresh ham, cure it and smoke it myself.

Since there would be 10 of us for dinner I figured I needed a full leg. Overkill? I think not. When making ham or turkey or anything for that matter you should always have a back-up.

I went to the butcher and had him split a 20 lb leg into a 9.5 lb shank end and 10.5 lb butt end.

Here you can see the shank end before trimming.

I took a sharp knife and peeled off the skin as well as any areas of thick fat.

Next it was time to create the brine. I used the recipe from Ruhlman's Charcuterie and bumped up the volumes by 1.5x since his recipe was for a 12-15lb ham and I had nearly 20 lbs.
Salt, brown sugar, pink salt all got measured into a bowl.

And then were added to 10 qts of cold water along with some molasses, which was my addition to the recipe.

The hams went into a clean bucket,

and were then submerged in the brine with a ziploc of water on top to keep them submerged.

Next they got sealed up and into the fridge for 5-days

5-days later they came out of their salty sweet bath

Then they got patted dry, set onto roasting racks and went into the fridge uncovered overnight so the pellicle could set. Here you can see the sheen that's developled on the outside of the ham after a night in the fridge.

Then onto the Traeger they went and smoked with cherry wood at 225-250 for about 8 hours until they reached 165*.

They were smoked on Saturday allowed to cool then wrapped in plastic and into the fridge until Monday morning at which point the butt end went into a 250* degree oven. Once it hit an IT of about 130* it was time to start glazing. I mixed up a glaze of ~4oz bourbon and close to an equal part of brown sugar as well as some dijon mustard. I hit it with some glaze ever 45 minutes or so until it was nice and sticky and glistening. Once it hit 165* IT out it came.

Let it rest for a bit and then sliced and served.

Along with the ham we served an appetizer platter with some salami, crackers and an assortment of cold smoked cheeses.

As well as a salad, some cheesy potato concoction that my wife made in the crock-pot and sauteed green beans. Overall it was a truly incredible meal.

Thanks for looking.

-Dave

Bluesman · 12-28-2012, 03:27 PM

Saweeeeet........PM send with my address

bluetang · 12-28-2012, 04:21 PM

Gorgeous! That had to be killer

Captain P.J. · 12-28-2012, 05:27 PM

Looks great! Thanks for all the pics!!

Bonewagon · 12-28-2012, 06:13 PM

Looks fantastic!

Cliff H. · 12-28-2012, 06:36 PM

Wow!!

code3rrt · 12-28-2012, 07:40 PM

Great looking ham, I just have to try this home made ham idea, they always look sooooooo good!

Wampus · 12-28-2012, 07:57 PM

Did the same recipe myself. One of the best hams I've ever eaten.

And YOURS looks great!!!

Pugi · 12-28-2012, 08:03 PM

Very nice!!! This has been put on my to do list since I got my charcuterie book. I drooling just looking at pictures.

caseydog · 12-28-2012, 08:55 PM

Sometimes it just feels good to do it the hard way. You get to look at it, and think, "I made that."

CD

twinsfan · 12-28-2012, 09:14 PM

That's awesome. I feel the same way with curing my own bacon or brining corned beef. Nothing storebought is as good!

Hoss · 12-28-2012, 10:01 PM

Yummee lookin city ham.Good eats!Homemade always adds sumthin special.Great job.

Militant83 · 12-28-2012, 11:36 PM

Nice that looks great...Id like to do a ham that way myself sometime.

AussieTitch · 12-28-2012, 11:44 PM

Very nice indeed.
Did you inject at all,?
cheers.
Titch

Smokey Mick · 12-29-2012, 01:19 AM

He prolly didnt need to taking the skin off and sectioning it out.
Thats an interesting way to make a ham.
I personaly would be afraid to take the skin and fat cap off.
Only because I know how easy they are to dry out.
That one look good

12-28-2012, 03:08 PM	#1
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA Downloads: 0 Uploads: 0	Home-Cured Christmas Ham I had some family come up to visit from Northern California for Christmas and so decided to do something special for Christmas Eve dinner. Since we still have leftover turkey in the freezer from Thanksgiving and my mom was making our traditional prime rib dinner on Christmas night, I decide to fill out the holiday large meal trifecta with a Christmas Ham. Since I am uncapable of doing things the easy way I decided that rather than go to the store and buy a pre-cured ham and double smoking it, I would start with a fresh ham, cure it and smoke it myself. Since there would be 10 of us for dinner I figured I needed a full leg. Overkill? I think not. When making ham or turkey or anything for that matter you should always have a back-up. I went to the butcher and had him split a 20 lb leg into a 9.5 lb shank end and 10.5 lb butt end. Here you can see the shank end before trimming. I took a sharp knife and peeled off the skin as well as any areas of thick fat. Next it was time to create the brine. I used the recipe from Ruhlman's Charcuterie and bumped up the volumes by 1.5x since his recipe was for a 12-15lb ham and I had nearly 20 lbs. Salt, brown sugar, pink salt all got measured into a bowl. And then were added to 10 qts of cold water along with some molasses, which was my addition to the recipe. The hams went into a clean bucket, and were then submerged in the brine with a ziploc of water on top to keep them submerged. Next they got sealed up and into the fridge for 5-days 5-days later they came out of their salty sweet bath Then they got patted dry, set onto roasting racks and went into the fridge uncovered overnight so the pellicle could set. Here you can see the sheen that's developled on the outside of the ham after a night in the fridge. Then onto the Traeger they went and smoked with cherry wood at 225-250 for about 8 hours until they reached 165. They were smoked on Saturday allowed to cool then wrapped in plastic and into the fridge until Monday morning at which point the butt end went into a 250 degree oven. Once it hit an IT of about 130* it was time to start glazing. I mixed up a glaze of ~4oz bourbon and close to an equal part of brown sugar as well as some dijon mustard. I hit it with some glaze ever 45 minutes or so until it was nice and sticky and glistening. Once it hit 165* IT out it came. Let it rest for a bit and then sliced and served. Along with the ham we served an appetizer platter with some salami, crackers and an assortment of cold smoked cheeses. As well as a salad, some cheesy potato concoction that my wife made in the crock-pot and sauteed green beans. Overall it was a truly incredible meal. Thanks for looking. -Dave __________________ Traeger lil Tex, 2 Weber 22.5", UDS Mop, Sauce & Two Smoking Barrels BBQ Team "Go Cougs!" They call me "Dave" Noobian Warlord

12-28-2012, 03:27 PM	#2
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	Saweeeeet........PM send with my address __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

12-28-2012, 04:21 PM	#3
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Gorgeous! That had to be killer __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

12-28-2012, 05:27 PM	#4
Captain P.J. Full Fledged Farker Join Date: 06-15-10 Location: Menomonie, WI Downloads: 0 Uploads: 0	Looks great! Thanks for all the pics!! __________________ Extreme BBQ Trailer, Backwoods Competitor, 2- 22.5" WSM, 22.5" & 18.5" Weber kettles, 2 Smokey Joe's, Blue & Red Thermapens, KCBS CBJ, Captain PJ's BBQ

12-28-2012, 06:13 PM	#5
Bonewagon is One Chatty Farker Join Date: 06-12-09 Location: Ithaca, Michigan Downloads: 0 Uploads: 0	Looks fantastic! __________________ Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen

12-28-2012, 06:36 PM	#6
Cliff H. is One Chatty Farker Join Date: 03-03-07 Location: Jonesboro Arkansas Downloads: 0 Uploads: 0	Wow!! __________________ Cliff

12-28-2012, 07:40 PM	#7
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	Great looking ham, I just have to try this home made ham idea, they always look sooooooo good! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

12-28-2012, 07:57 PM	#8
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	Did the same recipe myself. One of the best hams I've ever eaten. And YOURS looks great!!! __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

12-28-2012, 08:03 PM	#9
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho Downloads: 0 Uploads: 0	Very nice!!! This has been put on my to do list since I got my charcuterie book. I drooling just looking at pictures.

12-28-2012, 08:55 PM	#10
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	Sometimes it just feels good to do it the hard way. You get to look at it, and think, "I made that." CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

12-28-2012, 09:14 PM	#11
twinsfan is one Smokin' Farker Join Date: 05-28-11 Location: New Jersey Downloads: 0 Uploads: 0	That's awesome. I feel the same way with curing my own bacon or brining corned beef. Nothing storebought is as good! __________________ Bell Mt. BBQ- Sourland Mountains, NJ, http://bbqapprentice.blogspot.com/

12-28-2012, 10:01 PM	#12
Hoss is One Chatty Farker Join Date: 12-31-09 Location: Hernando,MS Downloads: 0 Uploads: 0	Yummee lookin city ham.Good eats!Homemade always adds sumthin special.Great job.

12-28-2012, 11:36 PM	#13
Militant83 is one Smokin' Farker Join Date: 05-05-11 Location: Lancaster, OH Downloads: 0 Uploads: 0	Nice that looks great...Id like to do a ham that way myself sometime. __________________ Custom 250 gal drum cooker,Weber OTG,Maverick ET-73,Covert Black Thermapen

12-28-2012, 11:44 PM	#14
AussieTitch is One Chatty Farker Join Date: 11-17-12 Location: South East Victoria Australia Downloads: 0 Uploads: 0	Very nice indeed. Did you inject at all,? cheers. Titch

12-29-2012, 01:19 AM	#15
Smokey Mick Is lookin for wood to cook with. Join Date: 11-17-12 Location: Tweed Northern Rivers Australia Downloads: 0 Uploads: 0	He prolly didnt need to taking the skin off and sectioning it out. Thats an interesting way to make a ham. I personaly would be afraid to take the skin and fat cap off. Only because I know how easy they are to dry out. That one look good