Still have some of my home cured Easter ham-- Cubano time again (pron galore)

[ssv3]

Started with this 26 lb beauty for Easter ham

Made an incision first

Worked my way around by trimming the skin and some of the fat

Gorgeous and nicely marbled fresh leg

Saved a lot of the soft and cotton like fat for use later

Made a wet cure and into the Cambro it went

10 days later she was all cured

Time to smoke and the LSG V/O got the call

Set the charcoal basket so I can get a low smoke temp of 180*

Getting her smoke on

Done

Moment of truth and everything is looking good :thumb:

And tastes even better :nod:

Fast forward to trying to figure out what else to do with the rest of the ham.

Then it hit me....Cuban sammich time :clap2: I usually use a pork butt but I had a pork loin in the freezer so I took that out and marinated last night for tonight.

Mojo roast ingredients

Went into the fridge last night to marinate

Came home after work and got the JJ ready to smoke the loin while I prepped to make the sammich

Fresh rolls

Mustard

Some of my delicious ham. This thing was well marbled through and through

Pickles

Loin roast was done at this point

And last but not least Muenster cheese

A brush of semi soft clarified butter

Hot Lodge skillet and pressed

Ready for the split. Look at that crust :hungry:

Plated with some chips

Crunchy, porky, gooey!! This is one of my all time favorite sammiches

Thanks for looking!

 

[punchy]

I think I can taste that. wow. I gotta try this.

 

[ssv3]

I think I can taste that. wow. I gotta try this.

You won't be disappointed Punchy. :thumb:

 

[Moose]

Oh...

:clap:

 

[Titch]

That looks great, awesome looking Ham

 

[ssv3]

Oh...

:clap:

That looks great, awesome looking Ham

Thanks fellas!

 

[mattmountz94]

Really nice job. That ham looked killer. I too love a good cuban.

 

[16Adams]

This is really cool. Impressive!!

 

[Smoke Dawg]

Ham is breakfast food - I'll take one right now neighbor!

Sammiches can be some of the best food!

 

[ronbrad62]

I have always wondered if a ham could be home prepped just like the ones you get at holiday time, and you just showed me that it could. Cubans are one of my favorites, so you, sir, just got yourself a gold star.

 

[Titch]

Couple of Questions if you don't mind.
Cambro is the Tub?
Your cure mixture?
Temp stored at?
Did you Pump the cure?

bacon etc no problem. Ham eludes me

 

[SDAR]

Great job on the ham. The sandwich looks killer!

 

[Stlsportster]

Wow Sako, impressive and fantastic looking as always. I'll take one too!

Only thing missing is the plaintains.

 

[Norm]

Beautiful trim job on the ham Sako, turned out perfect!

Your cubano looks great, love a good sandwich!

 

[IamMadMan]

Wow.....

Awesome tutorial on your Cubano Sandwich, thanks for sharing....

 

[WilliamD]

Thanks for Sharing....Fantastic Job on everything!!!! Love them Cubano's!

 

[Jrogers84]

every year or so I crave a cuban. Not easy to find in my area. I need you to move to my area.......

 

[KevinJ]

Sako you make something as simple as building a Cuban look magnificent, it's amazing really. May I humbly suggest Claussen Pickles :-D

Thanks for sharing.

 

[daninnewjersey]

Did you inject the ham?

 

[MisterChrister]

Sign me the fark UP brotha!!! That sammich looks knockout, and much of the credit is due to that gorgeous ham ya made!