Ham help....

Discussion in 'Curing' started by vikingboy6956, Mar 20, 2015.

  1. I cannot decide what to do with this piece of fresh ham I have in the fridge. I have been cruising the forums almost all day and my head is spinning with information overload!

    The weight is just over 3.5 lbs.

    Do I wet brine it? If so, will it need to be injected or is it small enough to bypass that. Should I throw it in the pops brine I made and started bacon with last night or do I need to make its own batch

    Or do I dry cure it? If I go this route do I just rub the proper amount on the outisdse in 1 application or do I still do it in two stages.

    Everything I read today was mostly full size ham with very lengthy curing and hanging times. I'm mainly wanting to cure it and smoke it and then maybe hang for a few days to a week depending on what the temps in my garage are like.

    Any direction is greatly appreciated!
  2. cgrubb1

    cgrubb1 Newbie

    I would put it in a batch of pop's brine. That's how I do my hams from the hogs I raise, and they are great.
    Due to the thickness, you should definitely inject it. Pay special attention to inject around the bone so you don't get bone sour
  3. pops6927

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

    I agree!  You can get an inexpensive injector at Walmart, about $5.00.  if you have a choice, use the broadcast tip.

Share This Page