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View Full Version : To score or not to score...


Just BS
04-06-2013, 04:57 PM
...That is the question.

Just pulled my 21 pound whole ham out of its wet cure. Soaking in some fresh water now before resting on a rack in the fridge tonight. Will smoke it tomorrow. My question is, should I score it with criss cross marks tonight, tomorrow morning or just forget about it?

I'm leaning towards scoring it this evening. It has been skinned and most of the fat has been removed. I'm hoping that by scoring it, it will increase the surface area and give it more bark. I dunno, but thats the way my mom always did it with our store bought hams.

HeSmellsLikeSmoke
04-06-2013, 05:00 PM
I vote for Mom.

Just BS
04-06-2013, 07:40 PM
I've decided to wait until the morning to score it as it seems "water logged" after sitting in the brine for so long.

IamMadMan
04-06-2013, 09:35 PM
Looks like you are moving in the right direction.

captndan
04-07-2013, 05:33 AM
Bark on a ham?

Just BS
04-07-2013, 09:51 AM
Bark on a ham?

What else are we gonna call it??? Rubbed down with mustard and spices first.... then it will be glazed. The outside will definately have a thicker crust like layer.

CharredApron
04-07-2013, 10:01 AM
I always leave the skin on. Whatever you decide will be right!

Just BS
04-07-2013, 10:27 AM
I always leave the skin on. Whatever you decide will be right!

How was the skin after wet curing?

CharredApron
04-07-2013, 11:36 AM
How was the skin after wet curing?
Looked like this

http://i1308.photobucket.com/albums/s619/hometruckin/hamoutofthebrine003_zps67734053.jpg

Finished

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

Just BS
04-07-2013, 01:51 PM
That skin is what saved you when it got away from ya while you were having drinks with your neighbors ol' lady. :doh:

Just messin' with ya...how did it cook and taste?

Crazy Harry
04-07-2013, 01:55 PM
I will take that end piece, please