Superbowl Ham and Turkey

Discussion in 'Pork' started by garyc, Feb 6, 2011.

  1. garyc

    garyc Smoke Blower

    I am having a little Super Bowl party so I thought I would make some smoked meats for everyone to snack on while we watch.

    I started a month ago by following Pop's instructions for making ham. Here is my leg right after I pulled it from the month long soak in the brine.

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    I smoked it at 240deg with Apple wood to an internal temp of 140. This is what it looks like after the smoke.

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    I also made a turkey. I followed the recipe I found on the Wiki in the Tips Slaughterhouse for brined turkey.

    I first soaked the turkey in the brine for two days. This morning I pulled it and injected the Turkey.

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    I then smoked it at 275 deg to an internal temp of 180 deg. When it was done it looked like this.

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    At this point the ham had been cooking in the oven all day and it was time to dress and glaze the ham.

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    When it was done my feast was ready!!

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    After the meats cool I will cut the breasts out of the turkey, disassemble the ham and thin slice everything. I have some swiss cheese and colby/jack cheese and some nice sandwich bread so we can make some turkey and ham sandwiches! I also have some pulled pork I made yesterday to round out the meat selection. It looks like I am ready for the big game!!
     
    les3176 likes this.
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Man oh Man I wish I was going over to your house for the game. I guess I'll stay here and eat BLT's for the game.
     
  3. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Wow that all looks so good
     
  4. les3176

    les3176 Master of the Pit

    That looks amazing for sure!!!! Nice job!!!
     
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Man that looks good for sure!!
     
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Now that's a feast. [​IMG]
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    All Looks Great...

    GO GREEN BAY...

    [​IMG]
     
  8. tyotrain

    tyotrain Master of the Pit

    Thats some real nice looking Q you have there.. great job on both
     
  9. bamaboy

    bamaboy Meat Mopper SMF Premier Member

    Nice job,takes a lot of patience to wait a month on a ham.wow
     
  10. smokinal

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

    It all looks great. Nice job!
     
  11. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks great!!

      Craig
     
  12. sqwib

    sqwib Smoking Guru OTBS Member

    Looks great and all I keep thinking about when I read the following posts is ...please let there be some sliced pics!
     
  13. smokinal

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

    Yea I agree SQWIB, slice those guys up!   [​IMG]
     
  14. Looks awesome... I have to agree w/ SQWIB & Al... i would have loved to see some slices... especially that ham! but i know when your preoccupied w/ throwing a party its hard to remeber to snap every pic! Nice Job!!!!!!!
     
  15. garyc

    garyc Smoke Blower

    By the time I got everything sliced the guests started arriving. Sorry, I didn't think about taking pics at that time. Everything went really well, the food was gone in no time. I want to take this moment to thank Pops. He and I have been talking through PM's and without his help I would have never tried my own ham. If any of you are interested in making your own hams I can wholeheartedly endorse his procedure. The ham was sweet, tender and moist. Without any doubt the best I ever had. The hardest part was the month long wait!

    Here is the thread where Pops talks you through making a ham:

    http://www.smokingmeatforums.com/forum/thread/89979/from-hog-leg-to-easter-ham

    Thanks again Pops!!
     
  16. pops6927

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

    You're very very welcome, I'm so glad it all came out good for you and that everyone enjoyed the food!  Never a bother asking me anything at all, that's what we're here for and the value and purpose of this forum, so li'l ol' me in Texas can share a recipe or procedure with y'all many many miles away and bring the same enjoyment and satisfaction for you!  It's Tulsa Jeff that we all should thank for all his time, effort and countless hours and dollars to be able to provide us with this fantastic forum!  Three Cheers for Tulsa Jeff! (and don't forget to send in your premium membership too!)!!
     
  17. smokinal

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

    Here, Here! three cheers for Jeff!  [​IMG]
     

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