Ham from pork butt

[daninnewjersey]

After seeing all the killer pics of ham on this site, I was powerless to resist the urge to try some myself. Picked up 2 bone in butts and quickly learned I need to practice cutting the bone out. Kinda chopped up and hacked both of the butts to get the bone out but eventually I had success.

Cut them so they were flat and even (or as close as I could get). Then rubbed them with a basic brown sugar cure and let them sit for about 4 days. Dried them off, tied them up (tying skills need work I know), then into a 300 degree kettle with oak. Small one was done in maybe 2.5 hrs and the bigger one done maybe an hour after his little sister. Let them rest a bit then sliced.

I'll leave it this way....store bought hams just lost a customer....:biggrin1::biggrin1:

[cpw]

those look amazing!

[Wampus]

Wow....NICE!

[c farmer]

Yup, looks great.

I love making hams from butts. Gonna try a picnic next time.

[MisterChrister]

Nicely done!

[IamMadMan]

Awesome job Dan, those look great.

If you have an interest Costco sells boneless pork butts in a two pack. They cost slightly more, but the hard part is done. I use them for buckboard bacon, hams, capicola, and yes even pulled ham for ham and cheddar sandwiches on an onion roll.

If you don't like rolling and tying, The Sausage Maker sells netting that works very well. But yours came out great....

Thanks for sharing.

[OlyQ]

Those Look really Farkin Good

[ttix]

Outstanding !:thumb:

[daninnewjersey]

If you have an interest Costco sells boneless pork butts in a two pack.

Thanks for the tip...I do appreciate it. Closest Costco is up by Mahawkin.....exit 63 (I'm exit 36). Sam's is about 10 mins from by house. Guess I'll just have to keep improving my de-boning skills....:biggrin1::biggrin1:

[Pitbull]

What is this basic brown sugar cure you speak of? Never tried it..

[LongIslandEd]

Nice job!

[RevZiLLa]

Inspiring!

[Texstan]

Nice - Thanks for posting. I, too, am interested in knowing this basic brown sugar cure you mention. How are you measuring doneness? I assume a temperature thing, but I'm totally unfamiliar with the ham making process. Looks too good to pass by, though.

[Happy Hapgood]

Well guys, this is a first for me. I've never seen this done. Does anyone know of a resource here to learn about curing basics?

Yours look Great!

[Texstan]

I still can't decide if it's considered a blasphemy to mention another site on the Brethren site as a resource, but here goes. . . Amazingribs.com is . . . amazing. He (Meathead) has great information about curing and a ton of other outdoor cooking topics, and I especially like it because he tends to get all sciencey.

[mchar69]

Holy Fark - the color is amazing!
Did you inject at all?

I, too, am interested in knowing this basic brown sugar cure you mention.

Since you cooked at 300, H+F smoked ham. More info needed.

[ShadowDriver]

Great looking hams! Now, I, too am interested in giving this a shot while I'm back in the CONUS.

[daninnewjersey]

Hey guys.....sorry for the delay. I don't have the room for a wet brine in my fridge so I just tried using a simple bacon cure.....basically half sugar, half kosher salt, and pink salt. The pink salt was in the ratio used for curing meats....1 tps per 5 pounds of meat.

I cooked them at 300 and used my fancy new digital thermometer to pull them when they hit 150. Let rest, slice and serve......

*****I did take a lot of inspiration from Phratsy's ham posts. I would strongly suggest checking them out too....that guy is the ham MASTER....

[Decoy205]

They turned out amazing!! I'd love a big ok ham and cheddar Sammy please!!