First Ham I need help!!!

Discussion in 'Pork' started by java62, Feb 4, 2015.

  1. java62

    java62 Newbie

    Hello Everyone,

    Here are photos of my first ham. I believe I brined it correctly it tastes great, only one problem it has this black outer crust that is

    extremely bitter. When I cut this off the ham tastes fantastic. I live in Costa Rica so finding smoking wood is difficult. I used coffee wood which is what the locals use to roast chicken with. Could this be the problem, or am I doing something else wrong. I smoked it at 225 for 4 hours to and internal temp of 160. Should be 145 but it is my first one. Any help is greatly appreciated.



     
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I've no experience with coffee wood so have no idea. What was your rub? Was it very high in sugar?
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Too much smoke.....    Looks like the ham was wet on the outside and you didn't form a pellicle before smoking....

    Use smaller chunks of wood and fewer chunks...  maybe try 1 chunk at a time....  

    It's hard to believe that ham was done in 4 hours...    I would think 16 hours or longer would be normal....
     
  4. bmaddox

    bmaddox Master of the Pit

    This might be a dumb question but here it goes.... I thought coffee plants were small plants that grew in the shade. I didn't think they grew large enough to produce any sort of hardwood that you could smoke with. Is that not the case or did you use the small branches as your smoking wood?
     
  5. java62

    java62 Newbie

    Thanks everyone for your help too much smoke I think is tge problem I will try again soon I'll keep you posted. By the way the use the coffee root here they are quite large and super hard.
     
  6. superdave

    superdave Smoking Fanatic

    Some also smoke with grape vines so don't think smoking = hardwood only.
     
  7. superdave

    superdave Smoking Fanatic

    Java62,

    The smoker that you have is an insulated or appears to be an insulated unit.  These are extremely efficient and smoke with wood amounts measured in ounces.  I just bought one very similar and a ham would use around 5 oz. to 6 oz. of wood. 
     

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