So I was inspired to try a ham by Pork Belly’s to the point I just had to give it a shot. I used the recipe he showed from the Meateater Hunting Show since this was a first try.
Here’s his link:
http://smokinitforums.com/index.php?topic=1986.0I brined a 10 pound pork shoulder for 9 days, let it rest in the refrigerator for 24 hours, and then began smoking away with 3.5 oz of apple wood. At 2.5 hours the ham was at 70 deg F. I left it a little longer before putting on the glaze since I like a little more smoke. I used about half the glaze for my ham so I will cut that back next time. Then back to the smoker with an additional 3 oz of hickory for an additional 9.5 hours before the ham got to 155.
I have to say the SI #2 worked great and I ended up with a really nice ham! It was very moist and juicy as you can see from the pictures and the flavor is amazing! The glaze gives a nice sweet counter to the salty. Yum!
I think next time I will try injecting the brine near the bone as Pork Belly suggested because as you can see from the picture of the slices, there is a little bit that didn’t brine completely in the center.
I was surprised how easy this really was and I have to say I don't think I will go back to a store bought ham any time soon.
