Author Topic: Ham  (Read 8647 times)

BedouinBob

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Re: Ham
« Reply #15 on: August 08, 2014, 05:14:50 PM »
Pork Belly, you had me at ham.  ;D  I have been wanting to try this and you have convinced me. I think I will have to find a fresh shoulder to try this out. I am not sure I can find a fresh shank. Sounds like a Thanksgiving feast to me....
Bob - Colorado Springs
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Pork Belly

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Re: Ham
« Reply #16 on: February 04, 2015, 05:55:52 PM »
I started another Ham yesterday. It is nine pounds and should come out of the brine in five days. I made a few changes on this smoke. I added:
1 Tbl. Powered Garlic
1 Tbl. Powdered Ginger
1 Tbl. - Each Black Peppercorns & Whole Cloves Toasted and crushed
The brine was boiled to steep out maximum flavors from the spices.

I am also using a ham netting from Butcher and Packer rather than trussing. I also injected brine into the meat close to the bone to insure complete curing.
http://www.butcher-packer.com/index.php?main_page=product_info&cPath=22_79&products_id=230
I will post pictures and results as the project progresses.
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud

BedouinBob

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Re: Ham
« Reply #17 on: February 05, 2015, 12:14:11 PM »
I did a picnic and next time I think I will either brine longer or try your brine injection method. I still had a center that was not fully cured. Tasty but looked weird.
Bob - Colorado Springs
NRA & USN

Pork Belly

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Re: Ham
« Reply #18 on: February 09, 2015, 06:31:14 PM »
Six days in the brine and the Ham looks great. I have it resting on the rack in the fridge for at least 24 hours.
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud

Pork Belly

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Re: Ham
« Reply #19 on: February 10, 2015, 10:51:42 PM »
Smoked for 4.5 hours at 100, bumped the heat to 200 and smoked for 2 hours. I applied the glaze and continued smoking at 200 for an additional 5 hours until 150 IT. I used hazelnut wood that I cut from our tree this summer.

The pictures were taken prior to glazing the IT was 100 at that time. I will add a few more tomorrow after I slice some.
« Last Edit: February 10, 2015, 10:55:32 PM by Pork Belly »
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud

Pork Belly

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Re: Ham
« Reply #20 on: February 11, 2015, 09:14:12 AM »
I removed it from the smoker and double wrapped it in foil when it hit 150 IT. After cooling for about an hour we tried a small slice and found it to be a little salty. I re-wrapped the ham and put it in the fridge to fully cool. I sliced some for breakfast this morning and found the salt level was perfect. I am not sure what causes the initial spike in salt flavor but have had similar results with bacon, fresh from the smoker it tastes too salty but is fine after resting in the fridge.
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud

NDKoze

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Re: Ham
« Reply #21 on: February 11, 2015, 10:32:03 AM »
That is some darn good looking ham!
Gregg - Fargo, ND
Smokin-It #3 (purchased in 2014) that replaced a Masterbuilt XL (ugh) and a 10+ Year-Old Big Chief (still used for fish), and few others over the years, along with variety of Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices.

BedouinBob

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Re: Ham
« Reply #22 on: February 11, 2015, 10:46:10 AM »
Nicely done Brian! Looks like the cure got all of the way to the center.
Bob - Colorado Springs
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DivotMaker

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Re: Ham
« Reply #23 on: February 11, 2015, 08:24:39 PM »
Nice job, Brian!  That is a fantastic-looking ham!! 8)
Tony from NW Arkansas
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Pork Belly

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Re: Ham
« Reply #24 on: February 11, 2015, 08:38:49 PM »
Thank You, we are enjoying it I would like it a bit sweeter. I guess I will have to make another.
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud