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Unread 10-21-2013, 09:39 AM   #1
HookedonSmoke
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Question Won this...Now What?

So I won this on Saturday night. Its a whole bone-in ham that has never been frozen. Now what do I do with it? Will certainly be a first for me.
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Unread 10-21-2013, 09:41 AM   #2
c farmer
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Throw it in the smoker and cook it.

Add alittle glaze at the end.
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Unread 10-21-2013, 09:42 AM   #3
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brine it and then smoke it
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Unread 10-21-2013, 09:45 AM   #4
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That's no good, you should send it to me & I'll dispose of it properly. ;)
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Unread 10-21-2013, 09:46 AM   #5
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Uncooked ham correct? If it's a "green" ham then you can cook it and it'll be like pork roast. Cure it with #1 first and then smoke it if you want pink ham.
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Unread 10-21-2013, 09:57 AM   #6
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I'm thinking I want ham for Thanksgiving instead of pork roast. How long to brine before smoking. This thing is huge! Also, how long to smoke? What temp? What temp is done?
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Unread 10-21-2013, 10:16 AM   #7
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Quote:
Originally Posted by HookedonSmoke View Post
I'm thinking I want ham for Thanksgiving instead of pork roast. How long to brine before smoking. This thing is huge! Also, how long to smoke? What temp? What temp is done?

I would recommend a wet cure with it being injected around the bone.



real simple curing brine:

for every 1 gallon of water, add:

1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)
1 cup granulated sugar or Splenda®
1 cup brown sugar or Splenda® brown sugar mix
1 tbsp cure no. 1 pink salt

stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in

weight down with a partially filled 1 qt or 1 gal. ziploc bag or bags to keep meat immersed

Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.) If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.

You can add any other flavorings you'd like, this is just the basic curing brine. 1 heaping tablespoon of cure is about 1 ounce. The maximum concentration allowed safely is 3.84 ounces per 1 gallon of brine (24 lbs.per 100 gallons: 16 oz. x 24 = 384 ounces, 1/100th is 3.84 ounces). You can experiment with different concentrations as long as you keep it between those parameters:
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Unread 10-21-2013, 10:17 AM   #8
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Quote:
Originally Posted by HookedonSmoke View Post
I'm thinking I want ham for Thanksgiving instead of pork roast. How long to brine before smoking. This thing is huge! Also, how long to smoke? What temp? What temp is done?

Is it already cured or not?
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Unread 10-21-2013, 10:21 AM   #9
HookedonSmoke
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not cured
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Unread 10-21-2013, 10:22 AM   #10
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The brine above is a very good brine, I have used it for bacon.
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Unread 10-21-2013, 01:21 PM   #11
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You are going to have to inject the bring cure in that guy all over the place. Load it up.... as well as brine soak it for at least 6 days.
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