Cured uncooked ham on WSM, UPDATE it's done, sliced & bagged.

Discussion in 'Pork' started by smokinal, Mar 17, 2011.

  1. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    Al,

    that is one beautiful Ham there my friend! very well done

    you  have given me ispiration for my Easter Ham!
     
  2. nepas

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

    Al

    Looks awesome but there is one thing missing?

    ME
     
  3. smokinal

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

    Here's the final slicing shots! Wait a second! Judy your supposed to be slicing, not gnawing on the bone. I think she liked it!

    [​IMG]

    Here it is sliced.

    [​IMG]

    Thanks for looking & thanks for all the nice comments! You guys are great!
     
    boboso likes this.
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great Al!

    Best you not give Judy any crap!---Lest you get a large Ham Bone up side your head !

    Bear
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Al, it looks very good and I know it will be good(done a few of these myself)[​IMG]

    My boy bought a whole pig and had it cut up. He brought over a fresh ham to smoke and the difference in fresh and the cured is awsome.A completely different taste.I just did it like anything else,rub and smoke; cuts out the salty taste and brings out the spices more along with the smokiness[​IMG]

    Yes, it took a heck of a long time(220*F for um-teen hrs.,well worth the wait.The melting thingy is "Brilliant" and I will try that; I like crispy skin anyhow and that takes care of 2 birds at one time.

    Thanks for the tip and remember to...                                               [​IMG]
     
  6. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    If Al comes up short a leg one of these days we know what happened! [​IMG]
     
  7. chef willie

    chef willie Master of the Pit OTBS Member

    Reminds me of my Grandma's saying....'the closer the bone, the sweeter the meat'.....looks to be true
     
  8. nepas

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

    Damn

    I still looking and my mouth is wattering and i'm trying to say something to my wife and i'm blabberin like a big gurl  [​IMG]
     
  9. jakerz66

    jakerz66 Smoke Blower

    Ohhhh my....... Enough said
     
  10. boozzer

    boozzer Newbie

    That looks outstanding Al! THANKS for the great idea for Easter this weekend!
     
  11. fife

    fife Master of the Pit

    Al that turned out well checking out what to do this weekend.
     
  12. boozzer

    boozzer Newbie

    Al. Many thanks for your insight and guideance. after I read this post I went to the local store down the street that is right next to what used to be the largest stock yard in the country. I purchased 12 lbs. of Fresh Cured Bone In Ham. I mixed the ingredients you have shown and had two of the rug rats there waiting to be my testers, after their approval we slapped in on the pig and put it in the fridge to soak up that great flavor. I ended up cooking it for about 4.25 hours in my little brink-man sportsman stack smoker ( until my masterpiece is done! (see my profile for updates) ) got it to 150 took it off foiled it up and put it in the oven to baste a little longer and cool down. Sorry I didn't get any pics but it looked outstanding and tasted great.

    Once again Many Thanks for your post.

    Link to my build below

    http://www.smokingmeatforums.com/forum/thread/94727/new-to-building#post_527224  
     
  13. ravanelli

    ravanelli Fire Starter

    Beautiful!
     
  14. Wow that looks AWESOME!! Great work. :drool
     
  15. dnovotny

    dnovotny Smoke Blower

    looks great,,, like the fat on top idea,, have to try it...
     
  16. flareside92

    flareside92 Smoke Blower

    we had the same ham and my wife put it in the oven!

    She does not like smoked anything (except my CB)

    I'm betting that never happens again!

    Awesome job, it looks pretty tasty.
     
  17. That looks wonderful Al. Work of art. Love the self basting with the fat idea.
     
  18. Another cut of meat to add to my growing list for the store. That looks great Al and I used your fat dripping idea for my brisket last week. 

    [​IMG]
     
  19. cole

    cole Fire Starter

    That ham looks like it turned out excellent.  I guess my post is a little late.  What I really like to baste ham with is spiced rum.  I know the traditional maple/brown sugar is great, but my mom would always baste them in spiced rum and brown sugar.  Also, save the bone for bean soup.
     
  20. Awesome job Al! Gotta try this sometime!
     

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