High on the hog! Ham done.

[CharredApron]

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!

 

[KpaxFAQ]

Wow looks fantastic

 

[qman]

Beautiful ham. Nice work, Sir.

 

[Bigelow]

Wow looks perfect.

 

[sliding_billy]

Beautiful work Jed!

 

[Shagdog]

Wow, Jed. That ham looks excellent! What brine recipe did you use?

 

[bluetang]

Nice indeed!

 

[Big George's BBQ]

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

 

[Phubar]

Lekker lekker!

 

[rev0jace]

Looks awesome!

 

[PaPaQ]

Awesome!

 

[Mister Bob]

Nice job, it looks terrific!