Easter Hams!

Discussion in 'Pork' started by brandon91, Mar 13, 2015.

  1. brandon91

    brandon91 Meat Mopper

    Starting the curing process today so these will be done by easter. Hope they turn out as good as the one I did for christmas!

    I know.. not a true ham but these are readily available where I am

    Never seen a fresh ham around here before.

    de-skinned, will be making rinds from them.

    Injected both with 16oz of brine and then dunked them in the brine bucket

    The brine I'm using is a modified version of pop's, instead of white sugar I substituted grade A real maple syrup.

    Going to let them go for 20 days, smoke and then refrigerate until easter. Will update thread!
    Last edited: Mar 13, 2015
  2. Guess I better make a LOT of popcorn 

  3. brandon91

    brandon91 Meat Mopper

    Or you could do what I did and make chicharones! Really so much better than store bought.

  4. one eyed jack

    one eyed jack Master of the Pit

    Great looking Chicharones Brandon.  [​IMG]
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I got the popcorn.:popcorn
  6. susieqz

    susieqz Smoking Fanatic

    um, if you want fresh ham, you generally need to talk to the butcher. i just go to the local supermarket n ask,

    they don't keep them on hand but can get them.
  7. brandon91

    brandon91 Meat Mopper

    It's time! Took the hams out of the brine yesterday and let them dry a bit in the fridge overnight. total time in the bucket was 20 days. 

    Did a fry test..came out perfect.

    Loaded up the AMNPS with a layer of pitmaster and a layer of maple,

    putting out some really nice sweet smelling smoke.

    Put it in a sock and hung it in the MES, guessing it's going to take around 12hrs.

    I need to build a big wood cabinet smoker, the MES30 just doesn't cut it for stuff this big, going to have to smoke the hams separately because they wont both fit. [​IMG]
  8. one eyed jack

    one eyed jack Master of the Pit

    Now I am going for the popcorn.  Looking forward to further developments.

  9. brandon91

    brandon91 Meat Mopper

    Out of the smoke! Total cook time was 11.5hrs. Will vac pack and reserve until Sunday.

    one eyed jack and gary s like this.
  10. one eyed jack

    one eyed jack Master of the Pit

    Beauty!!  I'm not even out of popcorn yet.

  11. bmaddox

    bmaddox Master of the Pit

    What temp did you smoke at? I have two picnic shoulders brined and ready to go on the smoke tonight.
  12. That is one pretty Ham  Good Job    [​IMG]       [​IMG]

  13. brandon91

    brandon91 Meat Mopper

    Thanks for the comments guys!

    I smoked at 100F for the first hour then bumped it to 200F for the remainder

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