Ham anyone?....

[Brewmaster]

These are two 25lb raw hams that I bought already cured from Double G Hams in Pacific, MO. I will post some pics as we go. Happy Thanksgiving!!

 

[Meat Burner]

How were they cured? Those bad boys look awsome in the smoker right now. May try to sneak in on the actual feast to sample that. Good Luck and Happy Thanksgiving.

 

[SmokeyBear]

Those ought to turn out well.

 

[Brewmaster]

This is the top ham after 4 hours.

This is both hams after I rotated them.

More to come.

 

[River City Smokehouse]

You better hope you don't burn those big MONSTER MUDDER tires!

 

[Brewmaster]

After 7 hours. Still looking for more color. Added more water.

Rotated again.

 

[keale]

That looks great! Whats the brine for a ham? What kind of wood is that?

 

[Brewmaster]

They were brined when I bought them. They said they were brined with a "sweet brine". The wood is pecan. This is were I bought them. It is just down the road from work. They typically only sell to distributors.

http://doublegham.com/

 

[Brewmaster]

145 degrees. My target is going to be 155. Then I will wrap and cooler.

 

[Puppyboy]

I have never seen an uncooked ham before. Those are looking great. I need to start going to the butcher shop instead of the grocery store.

 

[River City Smokehouse]

The color isn't running as dark as we thought, especially with pecan. I always thought pecan darkens faster than most wood for some reason. Maybe nothing to it, just me thinking again. Not a lot of difference in the last two hours.
I think you can take them all the way without wrapping. What do you think?


You know...I sure lost a lot of sleep for someone cooking with a FEC.:biggrin:

 

[River City Smokehouse]

They were brined when I bought them. They said they were brined with a "sweet brine". The wood is pecan. This is were I bought them. It is just down the road from work. They typically only sell to distributors.

http://doublegham.com/

I buy their sliced sandwich ham. It's good ham. Not a Burgers....but it is good ham Burger's Smokehouse in California, Mo.

 

[Brewmaster]

The color isn't running as dark as we thought, especially with pecan. I always thought pecan darkens faster than most wood for some reason. Maybe nothing to it, just me thinking again. Not a lot of difference in the last two hours.
I think you can take them all the way without wrapping. What do you think?


You know...I sure lost a lot of sleep for someone cooking with a FEC.:biggrin:

I was surprised about the color also. I think using lump helped out with the color also.

You have to stay up..........you never know when the power will go out.:lol:

 

[Puppyboy]

The color isn't running as dark as we thought, especially with pecan. I always thought pecan darkens faster than most wood for some reason.....

I got the hook up and use a lot of pecan. My poultry has been more of a golden color rather than a dark brown.

 

[Brewmaster]

One done. 5 more degrees on the other. Ok, ok, I sampled it. If you have never cooked a fresh ham, I highly recommend it. MMMMMMMM.

 

[D.F. Expat]

Wow, looks killer! I hope my 1/2 ham comes out looking that good!

 

[River City Smokehouse]

Save me a piece Nate! Will it still be good next month?:wink:

 

[Lakeside Smoker]

Great job man! They look incredible.
Also, thanks for the info on curing, brining, and smoking hams, last month. With your advice my ham came out awesome! :-D
PLEASE DON'T THROW AWAY THOSE HAM BONES!!!!!!! I have a great recipe for potato and ham soup if your interested....

 

[Puppyboy]

.....PLEASE DON'T THROW AWAY THOSE HAM BONES!!!!!!! I have a great recipe for potato and ham soup if your interested....

You gonna post that? My mom made a killer pea soup using a ham bone but this sounds good too.

 

[gpalasz]

Glad they turned out great for you