First Ham - basically happy with it.

[Tonybel]

Looking good my friend.

Cheers...

 

[Moose]

Looks mighty fine, Greg. I'm headed over to the westside tomorrow, care to make me a sammich?

:mrgreen:

 

[gtr]

Looks mighty fine, Greg. I'm headed over to the westside tomorrow, care to make me a sammich?

:mrgreen:

Well since it's a little late for breakfast...

A sammich would be the right thing. I'm basically around the house all day brother - gimme a holler if you wanna stop by & we'll get down on some sammiches. In fact - we have leftover turkey, plus the ham, plus I just made a batch of bacon, so I'm thinking club sammiches. :hungry:

Thanks for the kind words y'all!

 

[deguerre]

That is dang fine!

Agreed. Gotta love a Southerner's use of understatement. :thumb::thumb:

 

[deguerre]

Left the cloves in before slicing, did ya?

:tape::grin:

 

[gtr]

Left the cloves in before slicing, did ya?

:tape::grin:

I prefer to distribute the workload. I wasn't about to stand there and pick out a bunch of farking cloves.

 

[deguerre]

Well, points for delegating then!

 

[BobM]

That looks great, nice job! :thumb:

 

[Grabnabber]

Wow, nice! :clap2:

 

[Fake Farmer]

Thank you for bringing us along from the beginning. That is a beautiful piece of meat, and a great cooked meal. Thanks for sharing.

 

[boogiesnap]

it's addicting for some reason isn't it?

look up dizzy pigs brine/injection recipe. i have had great results with that.

tell us more about the cooking, you cooked it until 155*? i imagine 6-7 hours, then another 8-10 another day? where did that idea stem from?

i found a moister/more tender product finishing @ 140*.

 

[Happy Hapgood]

Disregard

 

[Happy Hapgood]

Disregard

 

[gtr]

it's addicting for some reason isn't it?

look up dizzy pigs brine/injection recipe. i have had great results with that.

tell us more about the cooking, you cooked it until 155*? i imagine 6-7 hours, then another 8-10 another day? where did that idea stem from?

i found a moister/more tender product finishing @ 140*.

It is addicting - I'm already thinking about the next one. :crazy:

The first cook was around 10 or 11 hours I think - maybe 12? I started around 150 cook temp, hung out there for a while, and ramped up to 200 until I got my finish temp of 155. I think I got that finish temp from the Ruhlman book, and that's what I understand to be the safe temp for the first smoke and that's what I finish sausage and bacon at as well. What's funny is I'll do pork loin, tenderloins, chops, etc. to 145, so maybe it's a little odd to finish these other cuts at 155 - I should probably examine that.

And yes, 8-10 on serving day. For the second smoke, you're really just warming it up to eat. I got the 135 coasting to 145 temp from Jim Minion's (yes, the Minion of the Minion Method :clap2 post that I referenced in the OP.

I'll check out the Dizzy Pig recipe - thanks man!

Hey Toast - you and yer ham come ham it up with us!

 

[boogiesnap]

i see, you gave it some good, deep, long, smoke before ramping up to begin really cooking. dig it.

i guess i'm even lazier :becky:, i run the WSM @ 275*-300, with a good deal of wood to get nice strong blue for @ 4 hours. then let it ride out until @ 140*. usually 6-8 hours.

to reheat, fire up oven or cooker again but a bit hotter and pop it in for an hour or two.

i haven't done THAT many, so no expert.

oh, and if you missed them for some reason phrasty has some excellent cook threads regarding hams. he also answered a bunch of questions i had posted as well.

he'd be the expert.

 

[Pyle's BBQ]

"It was a hit at the dinner - even had vegetarians eating it."

^^^This would have been my the highlight of the day. Great job on the ham.

 

[gtr]

i see, you gave it some good, deep, long, smoke before ramping up to begin really cooking. dig it.

i guess i'm even lazier :becky:, i run the WSM @ 275*-300, with a good deal of wood to get nice strong blue for @ 4 hours. then let it ride out until @ 140*. usually 6-8 hours.

to reheat, fire up oven or cooker again but a bit hotter and pop it in for an hour or two.

i haven't done THAT many, so no expert.

oh, and if you missed them for some reason phrasty has some excellent cook threads regarding hams. he also answered a bunch of questions i had posted as well.

he'd be the expert.

I've been a Phrasty ham Phan for some time now! He's actually my inspiration with trying to do a ham in the first place.

And lazier than me? That's some rarified air right there. :heh:

"It was a hit at the dinner - even had vegetarians eating it."

^^^This would have been my the highlight of the day. Great job on the ham.

It was! They ate the pig candy too. They (a couple) are vegetarian, but they said they'll eat meat once or twice a year if it was something special. :thumb:

 

[IamMadMan]

Great job GTR.....

You'll never buy a commercial ham again....

 

[cowgirl]

Greg that ham is a thing of beauty. Well done sir!! :clap2:
Glad to see you had a nice Thanksgiving. :thumb:

 

[landarc]

That looks terrific. I need to do a ham.