A Fresh Ham

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grothe

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Jun 12, 2008
1,762
12
Connecticut
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.
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Oh well, next time....with the curing process.
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Beautimous man!!! Great Job on the ham!
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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?
 
OOppps.....forgot that I injected some glaze into it.
Didn't brine at all though.
 
My butcher cured a bunch of em to make their own hams...that's all they had.
 
Ah, figured I must be missing something since it looked cured.

Shouldn't a butcher be careful about labeling a cured ham as fresh?
 
Was not for sale...got it on the QT LOL He's good ta me
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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!
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sure nuff looked good gene!!! sure wish we coulda got a peek inside though. oh well mebe next time!!!!
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