Picnic Shoulder "Ham" for easter

Discussion in 'Pork' started by bmaddox, Apr 6, 2015.

  1. bmaddox

    bmaddox Master of the Pit

    I set out to make my own ham for Easter this year after reading other peoples SMF posts. I didn't have the room to cure a whole pork leg for a traditional ham so I opted for two picnic shoulders. I brined them in @Pops6927  brine for 2.5 weeks then let them rest in the fridge for a day and a half to dry out. 


    I took a slice out of the bottom of each one and they had cured perfectly.


    I smoked them for 8 hours starting at 180 and gradually bumping the temp up to 220 until they reached 145 IT. I used a combination of @TJohnson  Pitmaster blend and corn cob pellets. They ham had a great smokey and slightly sweet taste  


    A few slices to sample.

    On Easter I glazed them using @Bearcarver  maple and brown sugar glaze and put them in the oven at 325 wrapped in foil until it hit 155 IT.

    The hams were so good that they disappeared as soon as I carved them so there are no pics of the finished product. My wife's grandmother made a store bought ham as well and I was amazed at the side by side difference. My hams had so much more color and flavor. This will definitely be a repeat recipe.

    Thanks to all the SMF members for providing the info so I could get this done. 
     
  2. c farmer

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

    Great lookin hams.

    I see they are bone-in, did you inject them?
     
    Last edited: Apr 6, 2015
  3. bmaddox

    bmaddox Master of the Pit

    Thanks. They looked even better with the fat scored and the glaze but my stomach got the best of me and I forgot to take a pic.
     

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