Popdaddy (Funk) Needs Help

[Mo-Dave]

I do pretty many hams. I have never done 100 of them. But they are pretty simple. Here are a couple I've done.

http://www.bbq-brethren.com/forum/showthread.php?t=48035

http://www.bbq-brethren.com/forum/showthread.php?t=34117

I cook them at 250 degrees for about 15-20 minutes a lb. I was taking them to 150-155 internal but, now I only go to 145. Much better result. Typically a 25lb ham will take about 7-8 hours.

I don't glaze anymore either. Just makes more of a mess and does not add that much flavor. I let the pork flavor stand up on its own.

Hope this helps.

Save some for me.

Nate

That looks very darn farkin good from where I am sitting Nate.
Dave

 

[BobBrisket]

I can't offer much on the cooking, but I can offer a prep tip. I realize 100 hams is a lot of skinning. However, I use the guthook on my hunting knife. Score the ham four or five times length wise. Depending on the width of the strips, it's fairly easy to skin, every other thinner strip of skin. At this juncture, you can apply rub on skin and flesh. Makes for one nice final presentation too.

Think of the process used when peeling a cucumber. Equal, alternating strips of skin and meat.

http://www.thehuntingknifedepot.com/product/XT3B

I'm partial to a implement like this one.

 

[bbqbull]

Not to hijack this thread but I use a .....Stanley brand adjustable retractable bladed knife that would do the same thing to score the skin for easy removal.
Just extend the blade out to the first notch and cut away.

I use my Stanley knife to score the skin of a ham or chub of baloney for double smoking and it works like a charm, just sanitize the knife and blade first.

 

[BobBrisket]

Not to hijack this thread but I use a .....Stanley brand adjustable retractable bladed knife that would do the same thing to score the skin for easy removal.
Just extend the blade out to the first notch and cut away.

I use my Stanley knife to score the skin of a ham or chub of baloney for double smoking and it works like a charm, just sanitize the knife and blade first.

Add a pair of skinning pliers and it makes for short work.

 

[barbefunkoramaque]

Ya know.... this is not a bad idea... not a bad idea at all... I got maybe 3-4 fishermen,,, set them to work, buy cheap stanleys and skinning pliers.... hmmm

 

[Brewmaster]

The place I get my hams will skin them for me if I ask for it. You might want to see if this an option. If they pickle them, I don't see why they would not skin them. You might pay a little extra but it will save you a ton of work.

If you are going to do it yourself, you might want to hang a rope with a slip knot. This way you can skin them like you would a deer and let gravity work for you.

Or you could do this.