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View Full Version : Home cured ham for Easter Final PrOn Experience Counts...I have none


CharredApron
03-31-2013, 07:38 PM
There is nothing like experience. Nothing! I have none when it comes to curing meats. I followed a recipe from one of foremost authors on Charcuterie, and from reading numerous post from the Brethren collectively. I did the wet brine method, removed it from the brine and let it dry overnight in the fridge. Smoked it low and slow for almost 8 hours. Freaked out that I left and returned to find the IT at 170*F. Wrapped it and stuck it in a cooler. Then added my glaze to the foiled ham and tucked it into the fridge for the night. All the while throughout every step I second guessed myself " What if....., Maybe I should.....,Oh God it's burnt..........., Re-heat and dry it out even more........, Maybe my guests actually like ham jerky?..........

If I were experienced at this, I could have skipped all this mental anguish. Now that I have one under my belt, I have a little more knowledge and a whole lot more to learn. Thanks to you guys, I am self medicating now and finished the most wonderful meal of my smokin life! Friends and Family loved it to!

Easter Menu
Smoked Ham with Jezebell Sauce Glaze

http://i1308.photobucket.com/albums/s619/hometruckin/cookedham004_zps57c6665e.jpg

Boned the ham and sliced in fear! Nice and Moist to my surprise

http://i1308.photobucket.com/albums/s619/hometruckin/finaleaster002_zps6eaad6e1.jpg

Wampus's Peach Bourbon Beans

http://i1308.photobucket.com/albums/s619/hometruckin/beans006_zps283e5e58.jpg

Cat Head Biscuits with Red Eye Gravy

http://i1308.photobucket.com/albums/s619/hometruckin/finaleaster001_zpsbfff7521.jpg

The buffet

http://i1308.photobucket.com/albums/s619/hometruckin/finaleaster003_zps269e2448.jpg

My Plate, mac-n cheese, collards with smoked pork belly from last week, Wampus's beans, Jezebell sauce and red eye gravy on the ham.

http://i1308.photobucket.com/albums/s619/hometruckin/finaleaster004_zps355152c1.jpg

Thanks to you all! Happy Easter,
Jed

landarc
03-31-2013, 07:41 PM
very nice plate, well done cook

CharredApron
03-31-2013, 07:43 PM
Thank you! I sweat this one!:drama:

bluetang
03-31-2013, 07:43 PM
Tease-o-rama! That is killer:clap:

CharredApron
03-31-2013, 07:46 PM
Definitely had my doubts, Thank You and Happy Easter!
Jed

Titch
03-31-2013, 07:52 PM
Nice looking plate,guess you need to drink more now

fantomlord
03-31-2013, 07:57 PM
looks like a great spread!

HeSmellsLikeSmoke
03-31-2013, 08:02 PM
We told ya. (But who's counting?) Great job Bro.. :thumb:

boogiesnap
03-31-2013, 08:05 PM
looks spectacular!

i always second guess myself too with the home curing...did i mix the brine right, temp in fridge right, time in brine right, soak-no soak, air dry enough, how to finish, yada, yada.

but after all that we get a great looking meal like yours!

well done!

CharredApron
03-31-2013, 08:18 PM
Got a tall Bourbon and a great evening sky. Thank the wee one that this one' in the bag!

CharredApron
03-31-2013, 08:20 PM
looks spectacular!

i always second guess myself too with the home curing...did i mix the brine right, temp in fridge right, time in brine right, soak-no soak, air dry enough, how to finish, yada, yada.

but after all that we get a great looking meal like yours!

well done!
You were a BIG help! Next time I am in Fairfield I'll look you up. Ct that is

CharredApron
03-31-2013, 08:22 PM
We told ya. (But who's counting?) Great job Bro.. :thumb:
Right ya did! Thanks for the support, I was running to the store to get a backup, trust me. Ha Happy Easter and Thanks again!

CharredApron
03-31-2013, 08:22 PM
looks like a great spread!
Thank you and Happy Easter!

HeSmellsLikeSmoke
03-31-2013, 08:24 PM
Right ya did! Thanks for the support, I was running to the store to get a backup, trust me. Ha Happy Easter and Thanks again!

Seeing how well your ham turned out helped make my day. :biggrin1:

CharredApron
03-31-2013, 08:28 PM
Seeing how well your ham turned out helped make my day. :biggrin1:
"One small step for mankind!"

boogiesnap
03-31-2013, 08:30 PM
Right ya did! Thanks for the support, I was running to the store to get a backup, trust me. Ha Happy Easter and Thanks again!

170* scared me a bit too.

martyleach
03-31-2013, 08:30 PM
Dude! That is one nice looking plate of food there. Bravo!

boogiesnap
03-31-2013, 08:34 PM
You were a BIG help! Next time I am in Fairfield I'll look you up. Ct that is

you're wecolme. it was fun cooking in tandem.

btw, how exactly did you know i'm in fairfield county? just give me two hours notice and i'll have something hot and nice cold ready to go. :becky:

CharredApron
03-31-2013, 08:34 PM
Dude! That is one nice looking plate of food there. Bravo!
It tasted good too! The home cure was very low salt and starting with a fresh ham is definitely the way to go!
Thanks and Happy Easter!

Ron_L
03-31-2013, 10:07 PM
You made biscuits out of cat's heads and gravy out of eyes? :shock:

:becky:

Nice job! I'm glad that it came out well!

CharredApron
03-31-2013, 11:04 PM
You made biscuits out of cat's heads and gravy out of eyes? :shock:

:becky:

Nice job! I'm glad that it came out well!
No, Ron. I made biscuits out of Flour, lard and a little cheddar, and then used a cats head to mix them until it's eyes were red. Then I sat back and took the gravy boat to tuna town. But thanks for asking!

CharredApron
03-31-2013, 11:06 PM
you're wecolme. it was fun cooking in tandem.

btw, how exactly did you know i'm in fairfield county? just give me two hours notice and i'll have something hot and nice cold ready to go. :becky:
I didn't! Just took a WILD GUESS. I lived in Fairfield for 19 years. Off Jennings road. Lookin for some Kuhn's Chili.

wct
03-31-2013, 11:19 PM
Very Very nice hometruckin! Great pic's and that plate makes me want to go for seconds.

CharredApron
03-31-2013, 11:30 PM
Very Very nice hometruckin! Great pic's and that plate makes me want to go for seconds.
Thank you, several of my guests did!
Happy Easter!
Jed

samfsu
04-01-2013, 09:24 AM
Very nice! When you come up to Jupiter and take some of my rib roast, you better bring some of that ham!! :) Couple questions..
1. How big was the ham?
2. How much Cure#1 did you use?
3. What is Jezebell Sauce Glaze and how does one make it? :)

If you dont mind answering that is...

Wampus
04-01-2013, 10:41 AM
That's BY FAR my favorite ham recipe.


Oh.....and that's also my favorite baked bean recipe....:wink:


Glad it all worked out. Sure looks good!

gtr
04-01-2013, 11:14 AM
Fantastic work there! Home curing a ham is very high on my list, and I've enjoyed everything out of that Charcuterie book. Really looks great - the ham, the sides, all of it.

MS2SB
04-01-2013, 11:21 AM
Beautifully done. So glad that it turned out well. You nailed it right on when you said that cure keeps a low salt profile. It lets the meat and the smoke really shine through!

Just BS
04-01-2013, 02:36 PM
Great looking hunk of pig.

One thing I learned here was that, "it's just que". While we all learn more from failures, true BBQ is forgiving and more often than not are worries are for nothing.

CharredApron
04-01-2013, 03:39 PM
Very nice! When you come up to Jupiter and take some of my rib roast, you better bring some of that ham!! :) Couple questions..
1. How big was the ham?
2. How much Cure#1 did you use?
3. What is Jezebell Sauce Glaze and how does one make it? :)

If you dont mind answering that is...
13 lb fresh ham with the shank removed, the shank was another 3 lbs.
The brine was
2 gallons water
3 cups Kosher coarse salt
4 Cups dark brown sugar
3 oz's tenderquick

Jezebel sauce
1 jar Orange marmalade
1 jar pineapple marmalade
1 jar apricot marmalade
1 tbls coleman's dry mustard
3 tbls fresh horseradish
fresh ground black pepper to taste.

CharredApron
04-01-2013, 03:40 PM
Beautifully done. So glad that it turned out well. You nailed it right on when you said that cure keeps a low salt profile. It lets the meat and the smoke really shine through!
Thanks, Dave!

CharredApron
04-01-2013, 03:40 PM
Great looking hunk of pig.

One thing I learned here was that, "it's just que". While we all learn more from failures, true BBQ is forgiving and more often than not are worries are for nothing.
What me worry?

CharredApron
04-01-2013, 03:42 PM
That's BY FAR my favorite ham recipe.


Oh.....and that's also my favorite baked bean recipe....:wink:


Glad it all worked out. Sure looks good!
My kids are still raving about the beans, thanks again!
jed