City Ham

Discussion in 'Pork' started by stoking, Mar 26, 2016.

  1. stoking

    stoking Newbie

    This is an 11 pound city ham that I have been smoking all day. I brined a fresh home grown leg for 10 days and it has been on the smoker now for 12 hours. I just put on a glaze, added some pineapple juice and wrapped in foil. I think it will be about 1.5 more hours then I will put it in a cooler still wrapped up and let the temp fall slowly.
    Hopefully will be a good Easter ham.

    smokinal and disco like this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That is a thing of beauty!

    I would mount that photo on my wall!

    Points for pork art!!

  3. one eyed jack

    one eyed jack Master of the Pit

    I'm with Al.  A ham that looks that good can't possibly be bad.
  4. b-one

    b-one Smoking Guru OTBS Member

    I'll third that,but I'm still pan frying my share!
  5. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Gotta agree.  One of the best looking hams I've seen.

  6. stoking

    stoking Newbie

    Thanks for the kind remarks. The ham was great.
    Check out this sausage I also made yesterday (15lbs)
    Poor weather outside all weekend so I spent it in the kitchen.
  7. one eyed jack

    one eyed jack Master of the Pit

    Time well spent, it looks to me like.

    Great looking batch of sausage.  [​IMG]
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great ham and sausage? Now you are just showing off!



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