Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 11-29-2013, 01:55 AM   #1
somebody shut me the fark up.

gtr's Avatar
Join Date: 10-16-10
Location: Culver City, CA
Default First Ham - basically happy with it.

Last year I cured a couple/smoked a couple of pork butts to make ham. This time I figured I'd try a raw or "green" ham. I got one that was a little over 19# before I trimmed off the skin.

I cured it for 9 days (a day for each 2 #) with a recipe from the Charcuterie book by Ruhlman.

I let it sit in the fridge uncovered overnight after curing and then smoked it along with some bacon from a recipe I got from Cowgirl's awesome blog.

I smoked it starting at 150, then ramping up to 200 and took the ham to an IT of 155.

Then I let it cool, wrapped it, and stuck it in the fridge until this morning.

Today I cooked it for around 8 hours at 225-250 in the WSM to an IT of 135, letting it coast up to 145 during the rest. I made a glaze from the Dr. Chicken's double smoked ham recipe and modded that with some pineapple juice and butter. I started glazing at an IT of 120. I'm a lazy bastige, so I stuck the cloves in the middle of the diamonds rather than in all the intersections of the scores, plus that's how we did it at a place i used to work.

Right out of the cooker.

Ready to carve - we're at a friend's house.

It turned out pretty dang good.

It was a hit at the dinner - even had vegetarians eating it. I'm happy with this one for a first time out, but I would change a few things. The flavor was nice, but mild. I could also see a few places that didn't get thoroughly cured. I'll inject/pump rather than just brine next time, and I'll make the curing solution a little more interesting. What I used was basically k salt, brown sugar and instacure 1. I'll be looking around for something more next time. The Dr. Chicken Kiss of Death injection looks interesting, so I may use that the day of the serving cook. I'll also be checking out the Rytek Kutas book as well as the book "Home Production of Quality Meats" by the Marianskis. I was definitely happy with the moistness and tenderness and I'm looking forward to learning more about curing and smoking hams.

Thanks for looking and I hope y'all had a happy Thanksgiving - I sure did!
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 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
Avatar by my son!

Last edited by gtr; 11-29-2013 at 02:10 AM.. Reason: Bad grammar!
gtr is online now   Reply With Quote

1 members found this post helpful.

Old 11-29-2013, 02:04 AM   #2
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands

Mighty Phine Sir!
-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 11-29-2013, 02:18 AM   #3
is one Smokin' Farker
BBQDaddio's Avatar
Join Date: 08-23-13
Location: San Gabriel, CA

Awesome ham gtr
Q-ING on my: PBC, Weber OTG & Cookshack - Shirley 24 x 55 Cabinet Trailer Model on order.
BBQDaddio is offline   Reply With Quote

Thanks from:--->
Old 11-29-2013, 03:02 AM   #4
is Blowin Smoke!
Join Date: 10-08-13
Location: North East Georgia.

Beautiful ham, the pics of it are great.
If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong!
dport7 is offline   Reply With Quote

Thanks from:--->
Old 11-29-2013, 03:31 AM   #5
Babbling Farker
N8man's Avatar
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC

now I'm craving a big ol' ham sammich....
Average Joe Backyard Enthusiast

How I Fire Up That Ugly DrumPit Smoker!!!!
N8man is offline   Reply With Quote

Thanks from:--->
Old 11-29-2013, 03:50 AM   #6
somebody shut me the fark up.

ssv3's Avatar
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako

LSG 24x30 V/O
DCS 36 Gasser
Vision Kamado PRO
Blackstone Griddle Retrofit
Blackstone Pizza Oven
Hunsaker Drum
Pit Barrel Junior
Kingsford Oval (resto mod)
ssv3 is online now   Reply With Quote

Thanks from:--->
Old 11-29-2013, 04:41 AM   #7
Diesel Dave
Quintessential Chatty Farker

Diesel Dave's Avatar
Join Date: 08-23-13
Location: In the woods

+1 to ell they said
Help us raise funds to feed our Veterans and Homeless HERE

Be careful who you step on on your way up, you may meet them again on your way back down
Diesel Dave is offline   Reply With Quote

Thanks from:--->
Old 11-29-2013, 06:26 AM   #8
Al Czervik
Quintessential Chatty Farker

Join Date: 05-17-11
Location: Ulaanbaatar-Spokane, MO-WA

Killer looking and sounding ham gtr... You definitely put in some work into that beauty and it really paid off.

Traeger 075,Weber Performer,Weber Genesis Silver Gasser, Special Edition "Goose" ET-732 Thermometer,Limited Edition Neutrino Fast Blue Thermopen
Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...
(='.'=) Avatar by Chalupa
Al Czervik is offline   Reply With Quote

Thanks from:--->
Old 11-29-2013, 06:49 AM   #9
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron

Looks good to me! Thanks for the notes on what you would change up next time!
"Ron Rico, Boss. You can call me Captain Ron..."

2018 Chicago Area Mid-Winter Lunch!!!

The Naked Fatty!

4x Hunsaker Cans/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is online now   Reply With Quote

Thanks from:--->
Old 11-29-2013, 07:40 AM   #10
is One Chatty Farker

T&S BBQ's Avatar
Join Date: 08-28-13
Location: Matherville IL

I'm nowhere near that level yet, but it's nice to see the possibilities someday. Awesome post.
T&S BBQ is offline   Reply With Quote

Thanks from:--->
Old 11-29-2013, 07:59 AM   #11
Babbling Farker

aawa's Avatar
Join Date: 07-03-12
Location: Virginia Beach, VA

Fine looking ham GTR!
"D-Canoe" Club Founding Member 2017
Sublime Smoke Barbecue - Follow us on Facebook
Weber Performer
Sublime Smoke UDS
RedBox Smoker
Lay Man Pitmaster IQ 110 w/ rainbox

Superest Fasterest Blue Thermapen
aawa is offline   Reply With Quote

Thanks from:--->
Old 11-29-2013, 08:03 AM   #12
On the road to being a farker
Join Date: 08-18-13
Location: Show Me State

That looks great! The carving skills are defiantly money also!
jshull is offline   Reply With Quote

Thanks from:--->
Old 11-29-2013, 08:06 AM   #13
Babbling Farker
MisterChrister's Avatar
Join Date: 04-28-12
Location: Wis-con-sin

That ham looks fantastic! Thank you for posting all the details, I hope to try one soon and I hope it comes out as good as yours!
Kettleheads Anonymous Charter Member
MisterChrister is online now   Reply With Quote

Thanks from:--->
Old 11-29-2013, 08:09 AM   #14
Babbling Farker

Join Date: 02-24-13
Location: Ventenac en Minervois, France

Looks great from my angle. Injecting definitely will even out the cure. looking forward to doing my next ham on my stick burner.
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association
CharredApron is offline   Reply With Quote

Thanks from:--->
Old 11-29-2013, 09:00 AM   #15
Babbling Farker

Norm's Avatar
Join Date: 02-22-10
Location: Union, IA

Wow I'd love to have a ham and cheese sandwich for some reason... awesome!
Weber Kettles
Red Spicewine
White Thermapen
Blackstone Pizza Oven
Blackstone 36" Griddle
Norm is online now   Reply With Quote

Thanks from:--->

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.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 03:24 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, 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.
no new posts