The curing of the ham has officially begun. Pics of EVERY step taken.

[sturev]

Jimmy, wake up dude...

 

[JimmyR1Rider]

Jimmy, wake up dude...

I'm up lol. Delayed but ham went on at 10:07. Been uploading pics onto photobucket.

 

[JimmyR1Rider]

So I got some sleep so I wouldn't be falling asleep later on when we're working on putting the roof on the steel building.

Took the ham out of the cure, rinsed it off, patted it dry. Everything looked like nice and uniform pretty much color wise and had no odor to it whatsoever. After the rinse off to the smoker it went. At the rate it's cooked so far- from 38-63 in an hour and a half if I don't hit a major stall it'll be done at around 2 maybe 3 this afternoon. I've spiked the temp up to now maitainnit as it drops. When it hits 320 I'll add a split.

Anyway, here are the pics so far. Not going to do too much opening before the glaze time frame.

 

[JimmyR1Rider]

Here's where we are right now. Got the fire management pretty much stable where I need it to be. Was a little all over the place in the beginning but she's leveling out.

 

[JimmyR1Rider]

Better shot of the tappecue so you can see the times. Had just put a new split on so the chamber temp is low in the pic.

So far, no stall.

 

[JimmyR1Rider]

Sorry took me so long to post. Went right from the cook to working on the steel building.

I'm pretty psyched. Ham came out great. Cook went smooth, no stall. Took right at about 4 1/2 hours. Averaging 325ish.

I used Danny Gauldmans brown sugar mustard glaze. That's a nice glaze I have to say.

So, here are the pics of the ham and the cook session.

I'm so glad that my future sister in law asked me to do it and I decided to give it a go. I will be able to get it better throughout time but I'm REALLY happy I'll be able to give a great meal for everyone protein wise.

Anyone debating it DO IT!! Was great fun. Ok, enough here are the pics:

 

[Norm]

Wow great job Jimmy!

 

[JimmyR1Rider]

Wow great job Jimmy!

Thanks so much Norm

 

[Jason TQ]

Ya I can't wait till my next cured ham. So awesome. All looked great!

 

[JimmyR1Rider]

Ya I can't wait till my next cured ham. So awesome. All looked great!

Thanks Jason.

Actually your thread was what made me want to do it. When she asked I didn't hesitate.

 

[Titch]

Awesome post mate, Ham looks delicious

 

[JimmyR1Rider]

Awesome post mate, Ham looks delicious

Thanks titch

 

[Jason TQ]

Thanks Jason.

Actually your thread was what made me want to do it. When she asked I didn't hesitate.

I almost always want to have a ham curing in rotation every few weeks :biggrin1:. Cheap cut of meat and the process was a lot of fun.

 

[JimmyR1Rider]

I almost always want to have a ham curing in rotation every few weeks :biggrin1:. Cheap cut of meat and the process was a lot of fun.

100% true. Really was a great experience. Can't wait until Christmas when everyone is eating it. The one I cook that day that is. I'm also doing a smoked turkey and 2 butts.

 

[mike-cleveland]

Very nice

 

[JimmyR1Rider]

Very nice

Thanks Mike

 

[ShadowDriver]

Wow!

That's a beautiful ham. Can almost imagine the flavors as I look and read.

You folks are eating well this weekend.

Thanks for sharing the whole process and experience!

 

[JimmyR1Rider]

Wow!

That's a beautiful ham. Can almost imagine the flavors as I look and read.

You folks are eating well this weekend.

Thanks for sharing the whole process and experience!

Thanks for the kind words shadow. You're welcome, it was my pleasure. Was a ton of fun. Now to bring the Shirley down on Christmas and do up the other ham, butts and turkey. Should be a great time.

 

[4ever3]

Thanks for taking the time to document the process Jimmy!

That ham looks awesome!

 

[ssv3]

Homerun!! :clap2:

Nailed it Jimmy.