This is how dumb I can be! White ham?

Discussion in 'Pork' started by glued2it, Nov 19, 2007.

  1. glued2it

    glued2it Master of the Pit

    I posted this comment on Gypc's thread "smoking Fresh ham Qs"
    I figured I would share it to everyone. I still laugh at myself till this day!


    "copied from my post on gypc's thread"

    (I probably shouldn't admit this)
    No I was a big a beef eater for along time and didn't know any better.
    and expanding to pork....
    I wanted to smoke a ham for the first time and went to the butcher.
    I told them I wanted a ham for smoking, The best you got. I said.
    They asked me if I wanted a fresh ham, Sure! I replied. I thought it was like seafood and fresh meant not frozen. I didn't have time to wait on it to thaw.[​IMG]
    So the butcher brings this enormous 22lb packed fresh ham.[​IMG]
    I didn't even know if was going to fit in smoker! ( I had to trim it after all)
    I figured "ham" was a certain cut and that's why is was pink.
    well after a long smoke and the temp was right I brought the ham inside after letting it rest, I cut into monster chunk of pig and it was white.
    &%[email protected] I just cooked 22lb pork chop! Non the less it was good and there was allot of it. I fed all my neighbors
    So I did some research and discovered to get a true ham you have to cure it.

    Okay everyone can stop laughing now![​IMG]

    Since that learning experience, I cure and smoke my own hams now. They keep getting better and better. Getting quite proficient at it too.
    They are the best hams I have ever had!
    Got one for T-DAY!
     
  2. gramason

    gramason Smoking Fanatic OTBS Member

    You have to learn somehow, at least it was good. I have never smoked a fresh ham, but look forward to trying one.
     
  3. richtee

    richtee Smoking Guru OTBS Member

    That undoubtedly broke a record for a pork chop tho :{)

    You da MAN, Glue!
     
  4. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    I tell you what my friend, if you can show your error, admit it, and laugh at yourself, you got it made. [​IMG] Now for my question, I have never cured a ham, I've smoked fresh ham, and like you, I didn't know that it wasn't, "HAM", till I tasted it. It was still great. So, is it worth the trouble to cure a fresh ham, VRS buying a ham in the store? Does it taste that much better?
     
  5. glued2it

    glued2it Master of the Pit

    I LOVE EM!
    It's not alot trouble it's actually quite easy! The only thing is the wait.
    The wait don't really bother me though, I usually have plenty of things to smoke in the mean time.
    you just pump it, brine it and smoke it!
     
  6. deejaydebi

    deejaydebi Smoking Guru

    Cute storey Glued! Believe it or not my son did the same thing but with a pork shoulder.
     
  7. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    That's funny.. 22lb pork chop. Bet it was still pretty good though. Thanks for sharing. We all do stuff like that from time to time.
     
  8. glued2it

    glued2it Master of the Pit

    Yea it wasn't a total loss!
     
  9. coleysmokinbbq

    coleysmokinbbq Smoking Fanatic OTBS Member

    One thing ya gotta admit though...Even our MISTAKES taste mighty good!!...[​IMG]

    So...In that case...Is a mistake, really a MISTAKE??...[​IMG][​IMG]
     

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