Easter ham?

Discussion in 'Pork' started by c farmer, Apr 4, 2014.

  1. c farmer

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

    I want to make a Easter ham this year and as usual I wait until the last minute for it.

    So I got a bone-in port butt.



    Its 7.38 lb.

    I will be using pops brine which says 10-14 days for a butt ham.

    So I have to figure out how to de - bone and tie this thing up, then get her in the brine by tomorrow evening.  Then hope it is cured all the way.

    Here is my little brine needle.


    In this pic you can kind of see one hole, their is another one on the other side just a little bit up the needle.


    So I am hoping to get some help from our ham guys here and anyone who want to tag along with me and my first ham attempt.

    Thanks.
     
  2. I have one curing as we speak (usually do, in one form or another, at any given time year-round).
    I don't usually debone a whole butt.


    ~Martin
     
    Last edited: Apr 4, 2014
  3. c farmer

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

    I am afraid of trying to inject all around the bone being my first try at this.

    Can you still get good slices with the bone in?

    I figure it would be like a venison hind quarter.  I have boned alot of them.
     
  4. It's not difficult to inject around the bone, just give it a good dose in that area.
    IMHO, the butt needs to be seamed out in order to get the best slices, in other words, because there are muscles going in different directions the muscles need to be separated so that you
    slice against the grain of each muscle or group of muscles oriented in the same direction.
    That can be done either bone-in or bone-out, but it's easier to remove the bone after cooking.
    Actually, when I want nice slices I cut-out a cottage ham from the butt and use the rest for sausage.



    ~Martin
     
    Last edited: Apr 4, 2014
  5. c farmer

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

    Now you have me thinking.   Again.
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    [​IMG]  
     
  7. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Interesting, I wanna see how this turns out ! Good luck cf !!
    :popcorn
     
  8. shtrdave

    shtrdave Smoking Fanatic

    Why do slices when these things were made to be cooked and pulled or shredded, It makes a great pulled ham product. I like to rub mine with black pepper and garlic, before smoking.
     
  9. c farmer

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

    I like ham sammies for Easter.  Family tradition.
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You are going to be so proud of your ham........
     
  11. dandl93

    dandl93 Smoking Fanatic

    c farmer I am with you with the slices.Need those left over slices for all the options, like ham steak and eggs with fried potatos or potato and onion soup with ham chunks.

    Dan
     
  12. shtrdave

    shtrdave Smoking Fanatic

    Most pf those things you could do with the shredded ham, sammies, the breakfast thing would be start browning your taters in some oil tear up a couple slices of white bread add this and the shredded ham and crack a few eggs over it all and mix to coat.
     
  13. c farmer

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

    I hope so Foam.
     
  14. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    You will nail that bad boy cf !! Your gonna rock it :xrocker: !! :biggrin:
     
  15. dandl93

    dandl93 Smoking Fanatic

    I am sure one of these days I will have to eat hash and soft foods until then I want texture to chew on.hahahahahahahahaa

    Dan
     
  16. c farmer

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

    Well I got her de-boned and tied.







    Time to inject and brine.
     
  17. c farmer

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

    Got it all injected.  I have liquid running out of it everywhere.  I guess I pumped 1/4 gallon into it.

    Must have done something wrong.  My butt dont float.


    Should I cover the bucket?
     
    Last edited: Apr 5, 2014
  18. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks awesome so far cf, very nice ! :yahoo:
     
  19. c farmer

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

    Thanks, now for the long wait and a bunch more questions.
     
  20. fwismoker

    fwismoker Master of the Pit

    I'm sure it'll turn out great Adam. ....   Look forward to seeing the slicing!
     

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