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CajunSmoker
11-23-2008, 02:14 PM
http://i299.photobucket.com/albums/mm289/cajunsmoker/IMG_0964.jpg
I cured the fresh ham for a week in a mix of 75% water and 25% pineapple juice with kosher salt, brown sugar, honey, cloves, cinnamon sticks and prague powder #1. Kept it in the beer fridge at 38* in a 2 gallon ziplock bag.

http://i299.photobucket.com/albums/mm289/cajunsmoker/IMG_0965.jpg
This is after about a 4 hour soak to get as much salt back out as possible.

http://i299.photobucket.com/albums/mm289/cajunsmoker/IMG_0966.jpg
Put it in the UDS with charcoal and apple chunks and smoked it at 210* for about 6 hours untill the internal temp got to 145*

http://i299.photobucket.com/albums/mm289/cajunsmoker/IMG_0969.jpg
I basted it with ribbon cane syrup to put a little glaze on it and took it on up to 160*

http://i299.photobucket.com/albums/mm289/cajunsmoker/IMG_0970.jpg
It looked like this when it was ready to pull.

http://i299.photobucket.com/albums/mm289/cajunsmoker/IMG_0967.jpg
While all this was going on, I put a couple of chickens in the ECB with yardbird and split a butternut squash and put butter and brown sugar in the cavity to baste it with. Loved the squash:cool:

Roo-B-Q'N
11-23-2008, 03:26 PM
Very nice looking ham. How much longer did it take to get from 145* - 160*. Have any pictures of the ham once it was sliced?
Thanks for the pics.

CajunSmoker
11-23-2008, 03:42 PM
Very nice looking ham. How much longer did it take to get from 145* - 160*. Have any pictures of the ham once it was sliced?
Thanks for the pics.


About 7 beers:rolleyes: or an hour or so:biggrin: I haven't sliced it yet. It's part of the thanksgiving dinner. I'll reglaze it with a pineapple/brown sugar glaze and reheat it thursday morning. I'll get some sliced pics then.

HeSmellsLikeSmoke
11-23-2008, 03:54 PM
That looks really great. Gonna have to try a ham like that with corn cob smoke really soon.

Is prague powder #1 mostly saltpeter? I have never heard of it until now.

CajunSmoker
11-23-2008, 04:37 PM
That looks really great. Gonna have to try a ham like that with corn cob smoke really soon.

Is prague powder #1 mostly saltpeter? I have never heard of it until now.


It's the same stuff (pink salt) that I use to make bacon or to cure briskets for corned beef. Here's what the sausage maker site says about it.

"In the sausage industry the nitrites and nitrates are pre-formulated into a product called Prague powder #1 (http://en.wikipedia.org/w/index.php?title=Prague_powder&action=edit&redlink=1) and Prague powder #2 (http://en.wikipedia.org/w/index.php?title=Prague_powder&action=edit&redlink=1). Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride and is used for the preparation of all cured meats and sausages other than the dry type. Prague powder #2 contains 1 ounce of sodium nitrite and 0.64 ounces sodium nitrate per pound of finished product (the remaining 14.36 ounces is sodium chloride) and is used for the preparation of Cured dry sausages. Prague powder #2 should never be used on any product that will be fried at high temperature (eg. bacon (http://en.wikipedia.org/wiki/Bacon)) because of the formation of nitrosamines (http://en.wikipedia.org/wiki/Nitrosamine)."

Bbq Bubba
11-23-2008, 04:40 PM
About 7 beers:rolleyes: or an hour or so:biggrin: I haven't sliced it yet. It's part of the thanksgiving dinner. I'll reglaze it with a pineapple/brown sugar glaze and reheat it thursday morning. I'll get some sliced pics then.


That explains the pics.:roll:

Great lookin ham Rodger!

CajunSmoker
11-23-2008, 04:45 PM
That explains the pics.:roll:

Great lookin ham Rodger!


Yep, that was my beer goggle lens:rolleyes: