From Hog Leg to Christmas Ham

Discussion in 'Pork' started by smokin - k, Jan 3, 2012.

  1. smokin - k

    smokin - k Meat Mopper

    I've been planning this smoke / cure for months now... This is following Pops lead so really the credit goes to him... The ham on the other hand... Well... It goes to my belly! Hope you enjoy my meat slide-show... Happy Smokin, Smokin - K


    I added a little Mapelene (maple concentrate flavoring) to Pops simple brine

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    Ham Hock separated

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    Trimmed the skin and fat (Made some lard out of it)[​IMG]


    Injected around the bones like Pops describes and then dunked in the brine for close to a month.

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    In the beer fridge for 25 days...

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    After a 25 day soaking brine

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    Drying out for a day prior to smoke

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    Ham all bagged up and ready for some apple smoke (AMNPS)

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    Hanging out...

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    Smokin

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    Coming along nicely

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    Little blurry

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    Out of the ham bag and into the fridge until Christmas. (1 day rest prior to glaze)

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    The glazing is my cranberry pepper jelly... http://www.smokingmeatforums.com/t/113012/cranberry-pepper-jelly

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     Re-Glazed every 30 minutes or until the ham was heated to 150*

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    Done!

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    I missed the part about removing the bones prior to re-heating. Waited to remove them until the morning.

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    Christmas Dinner: Ham, Mac and Cheese, Holiday coleslaw and garlic taters..

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    De-boned and sliced up the next morning.. Been eating ham sandwiches for a week now...

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    HAPPY NEW YEAR!
     
    Last edited: Jan 10, 2012
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Absolutely Awesome!!!!!!!

      Great looking plate!!

       Craig
     
    Last edited: Jan 3, 2012
  3. michael ark

    michael ark Master of the Pit

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  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    Man that really turned out great. [​IMG]
     
  5. johnnie walker

    johnnie walker Smoking Fanatic

    Smokin-K that ham looks great! The pictures of it out of the smoker are killer. Way to go.[​IMG]
     
  6. venture

    venture Smoking Guru OTBS Member

    Beautiful ham!

    Good luck and good smoking.
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Absolutely beautiful looking ham. 

    Awesome job!
     
  8. smokin - k

    smokin - k Meat Mopper

    Thanks for the compliments guys! I had to have a couple of overlapping projects with this ham needing to soak for soooo long.. Worth the wait though.. Great flavor! Happy Smoking, Smokin - K
     
  9. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Excellent pictorial and so glad you enjoyed it!  Was it too salty, not enough, about right?  How about the tenderness, how did it compare to commercially done hams (like a Cook's or something)?  Dad always prided his hams on being more tender because of the lower cure amount and longer cure time, could you tell a difference?  Sorry to be nosy, lol, just wondered how it was for you compared to others you'd had!  Thanks so much for your input, and also anything you'd recommend to add too!
     
  10. smokin - k

    smokin - k Meat Mopper

    Pops,

    I can't imagine turning out a better tasting or a more tender ham.. Ever! This brine is sooo simple and sooo good its scary. My mom doesn't care for ham because its always too salty and she said it was the best ham she has ever had. My dad agreed. Perfect blend of salt and sugar but what is more prominent is the taste of the pork... Its not hidden behind the salt and sugar. Other hams should not be talked about in the same sentence. Great recipe and very glad you are open to sharing your dad's awesome recipe with us all... One question for you... What kind of smoke do you use on your hams at home? I would love to replicate what you grew up tasting and smelling... Happy Smoking, Smokin - K

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  11. smokin - k

    smokin - k Meat Mopper

     D31TY,

            I did inject the ham per Pops post "From Hog leg to Easter Ham". I would say yes this a very nescessary step. A piece of meat this thick needs to cure from the out side in and the inside out. Thanks for catching that! I will modify my post to mention that... Thanks and Happy Smoking, Smokin - K
     

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