Brined Fresh Ham - Take II

[ZILLA]

This is second try smoking a fresh ham. I trimmed it very well and brined it for 48 hours. I smoked it with oak for 9 hours till it hit 160 internal temp. It tastes great. Lots of flavor. Pics here.

 

[Kevin]

Looks real good Zilla. And I am taking notes. I live in hog central. Fresh pigs can be had for a song here. The processing of a ham is what is cost prohibitive. I've probably had a dozen fresh hams given to me in the last year because people have no idea what to do with them.

 

[Trout_man22]

Z looks good

 

[BobberQer]

Fresh hams are a beautiful thing.. did mine with pear brine last time... also put pears in the foil wrap with the fresh ham twas good

 

[Bigdog]

Looks real good Zilla. And I am taking notes. I live in hog central. Fresh pigs can be had for a song here. The processing of a ham is what is cost prohibitive. I've probably had a dozen fresh hams given to me in the last year because people have no idea what to do with them.

Looks like you need to build a smokehouse and go into business.

 

[CharlieBeasley]

A thing of beauty nice work!!!!

 

[LDOJYD]

Yes sir, that hog looks mighty tasty!!!:roll: