High on the hog! Ham done.

CharredApron

CharredApron

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My 2 week cured ham was ready to smoke this weekend so I set up the Kamado for indirect heat and let her roll at 275°for apron 5.5 hours. I started this plan a couple of weeks ago when I purchased half of a hog and butchered it myself. The pictures will tell the story.



















Thanks for looking!
 
Wow, Jed. That ham looks excellent! What brine recipe did you use?
 
Looks awesome Jed I keep telling my wife I want to do this Any idea of the weight and what was the temp when done
 
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