Christmas Ham

Discussion in 'Pork' started by mailbox98257, Dec 4, 2015.

  1. mailbox98257

    mailbox98257 Fire Starter

    Well I am going to try a Christmas Ham this year on my fairly new GMG Daniel Boone, looking for some tips on curing and trimming, i have read some good threads but there are so many its hard to sfit through them. Any good tips out there?
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Last edited: Dec 4, 2015
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Or since it's getting late, you can do one of these & save a Bundle of Money & have the best tasting Ham you ever had:

    4 Hams
    One Ham

    --Double Smoked Ham   

    Bear
     
  4. mailbox98257

    mailbox98257 Fire Starter

  5. cats49er

    cats49er Meat Mopper

    Bear is right on on the twice smoked hams, they are very tasty. I like pecan wood on mine.Good luck.
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    I couldn't tell you on that.

    The Double Smoked Hams I do are so much cheaper & taste so much better than any Ham we ever bought, I never bothered with curing my own.

    If you really want to cure your own, I'd look up one done by "Pops". He's the Man !!

    Bear
     
    Last edited: Dec 5, 2015
  7. mailbox98257

    mailbox98257 Fire Starter

    I looked at that thread it's a very good referance, thank you for the advice, I will post pics with what I decide to do
     

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