Smokin-It User Forum!

Recipes => Pork => Topic started by: BedouinBob on January 07, 2018, 04:43:37 PM

Title: Fresh Ham
Post by: BedouinBob on January 07, 2018, 04:43:37 PM

Well, they had fresh ham on special this week so I figured, "why not"? So I started with a brine that will run at least a week. I may go two. For the brine I used dill pickle juice from homemade ones I did this summer and added less salt but the full amount of pink salt. I also added black peppercorns, Juniper berries, garlic powder, a couple of bay leaves, and 1 C molasses for a little sweet. The picture is the starting point. I will update when we get to smoking.  :)

Title: Re: Fresh Ham
Post by: gregbooras on January 08, 2018, 03:13:41 PM

Keep us posted Bob!
Best Greg

Title: Re: Fresh Ham
Post by: SuperDave on January 08, 2018, 05:22:15 PM

My ex-MIL used to bake fresh hams for holidays.  They are great even without curing. 

Title: Re: Fresh Ham
Post by: BedouinBob on January 10, 2018, 09:39:45 AM

Dave, I love fresh ham too. Good eats all around.  :) This one will probably stay in the brine until I smoke on Thursday next week.

Title: Re: Fresh Ham
Post by: BedouinBob on January 17, 2018, 10:14:43 PM

Well,the results are in....very tasty and juicy. I pulled the ham from the brine, let it sit for a bit to form a pellicle. Then I smeared it with honey and Cajun seasoning. Into the smoker at 210 with 6 oz of sugar maple. Smoked to 150 IT and the outside looked great. Pictures attached. 😊

Title: Re: Fresh Ham
Post by: TX Gent on January 18, 2018, 08:32:09 AM

Outstanding Bob ... a fully cured and smoked ham is one of, if not the best all round dinner, lunch and breakfast good eats.

Well done sir!

Title: Re: Fresh Ham
Post by: barelfly on January 18, 2018, 10:25:28 AM

That looks great Bob!

Title: Re: Fresh Ham
Post by: NDKoze on January 18, 2018, 12:46:15 PM

That looks AWESOME! Nice job.

I have an already smoked ham in my freezer that I have been waiting to smoke for quite awhile, but it has been so dang cold I haven't been smoking as much, which is not a limitation of the smoker, but my not wanting to mess with it in the cold. ;)

Title: Re: Fresh Ham
Post by: BedouinBob on January 19, 2018, 06:30:58 PM

Gregg, as cold as it has been in ND, you get special dispensation.....  :)

Title: Re: Fresh Ham
Post by: NDKoze on January 19, 2018, 07:08:31 PM

Quote from: BedouinBob on January 19, 2018, 06:30:58 PM

Gregg, as cold as it has been in ND, you get special dispensation.....  :)

Thanks! :)

Title: Re: Fresh Ham
Post by: SconnieQ on January 19, 2018, 08:44:05 PM

Quote from: NDKoze on January 18, 2018, 12:46:15 PM

That looks AWESOME! Nice job.

I have an already smoked ham in my freezer that I have been waiting to smoke for quite awhile, but it has been so dang cold I haven't been smoking as much, which is not a limitation of the smoker, but my not wanting to mess with it in the cold. ;)

Yeah, me too. Below zero for soooo long, highs in the single digits (even worse in Fargo). 20s feels like a heat wave. Only up north would people describe 20s as "warm". Good time to do some cold smoking though. Nice temporary warm-up coming. That's January. The extremes. Never tried curing and smoking a fresh ham. Never really noticed them for sale around here.

Title: Re: Fresh Ham
Post by: gregbooras on January 23, 2018, 02:31:05 PM

Looks great Bob!
Best Greg

Title: Re: Fresh Ham
Post by: DivotMaker on January 23, 2018, 08:16:19 PM

Bob, that ham looks amazing!  Any flavor profiles you would change in the brine next time?

Title: Re: Fresh Ham
Post by: BedouinBob on January 24, 2018, 09:38:39 AM

Tony, no I wouldn't. I was wondering if the pickle juice would overpower but it didn't. Personally, I like a little more heat but my wife - not so much. Guess who won?  ;D

Title: Re: Fresh Ham
Post by: DivotMaker on January 24, 2018, 07:15:46 PM

The pickle juice is what threw me, Bob... good to know!