A Fresh Ham

Discussion in 'Pork' started by grothe, Feb 5, 2009.

  1. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Picked up a fresh ham acouple of weeks ago ta try!


    20 lb'er


    Wanted to do a cure on it, but as Rich pointed out - it was already cured. Next time I'll get a "leg of pork" to do a cure on.

    Trimmed up


    4 hours with the smoker running at 140 & no smoke


    Another 8 hours at 180 with hickory and apple wood


    after 12 hours, bumped up smoker temp to 225 and continued with smoke


    Internal temp of 140.....Time ta add some whole cloves and start glazing


    The glaze consisted of: 1 cup pineapple juice, 1 cup honey, and 2 TBSP lemon juice brought to a boil, then let cool

    After 34 hours in the smoker, it's finally hit 160


    Put in the fridge for 3 days to age.

    With all the trouble with the site here, I wasn't concerned with pics when I sliced it up....really wish I would've taken some.[​IMG]
    Oh well, next time....with the curing process.[​IMG]
     
  2. wutang

    wutang Smoking Fanatic OTBS Member

    Nice looking ham. Bet it tasted great.
     
  3. dangerdan

    dangerdan Meat Mopper OTBS Member SMF Premier Member

    Beautimous man!!! Great Job on the ham! [​IMG]

    I just did one last weekend myself cept never took any pics. I sold it to the pile driving crew on one of my projects for a fancy luncheon (if you could imagine).. From what I hear it was a pretty tasty.

    What was you brine recipe? Care to share?
     
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

    Gene, that's a nice one!! Looks fantabulous. [​IMG][​IMG]
     
  5. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    OOppps.....forgot that I injected some glaze into it.
    Didn't brine at all though.
     
  6. sdesmond

    sdesmond Fire Starter

    That looks amazing..
     
  7. packplantpath

    packplantpath Smoking Fanatic

  8. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    My butcher cured a bunch of em to make their own hams...that's all they had.
     
  9. packplantpath

    packplantpath Smoking Fanatic

    Ah, figured I must be missing something since it looked cured.

    Shouldn't a butcher be careful about labeling a cured ham as fresh?
     
  10. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Was not for sale...got it on the QT LOL He's good ta me [​IMG]
     
  11. packplantpath

    packplantpath Smoking Fanatic

    Now I'm Jealous.

    BTW, nice looking beef. They look a little cold though.
     
  12. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    They be colder in the freezer[​IMG]
     
  13. crewcab4x4

    crewcab4x4 Smoking Fanatic

    The ham looks great! But you forgot to tell us how it turned out?

    Jason
     
  14. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Ham came out real good....nice smokey flavor, although not exactly what I was lookin for. Want to do a honey cure w/ a honey glaze.
    Still beat the store bought hams![​IMG]
     
  15. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    sure nuff looked good gene!!! sure wish we coulda got a peek inside though. oh well mebe next time!!!!
    [​IMG]
     

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