Ham Chronicles: The Hammening

Discussion in 'Pork' started by brandon91, Dec 24, 2014.

  1. brandon91

    brandon91 Meat Mopper

    Well here goes nothing, first attempt at a ham and curing in general besides some jerky. Not a TRUE ham I guess because I'm using a picnic.

    Started with a 13lb bone-in picnic roast. Took the skin off and reserved for rinds.


    Injected all around the bone with Pop's brine except I substituted the white sugar with real maple syrup.


    Putting it in it's home for the next 2+ weeks.


    7 days in, doesn't look scummy or smell offensive.


    Out of the brine at 17 days, rinsed and patted dry. Cut some off for a fry test...

    perfect! Not overly salty at all just right, and the maple sweetness was awesome. But 

    something was missing..the smoke!


    So into the MES it went 30min ago from this post, going to do it overnight. I couldn't

    find any of those neat stockinette things I see on all the ham threads so I MacGyvered one

    out of some cheese cloth. Using a mix of Maple, Pecan and Peach wood, and it smelled awesome when

    I lit it up. I think it's going to be a winner. 


    Results in the morning and into the fridge until Christmas dinner.[​IMG]
     
  2. brandon91

    brandon91 Meat Mopper

    Some nice TBS rollin!



    Smoked it for 2hrs @ 100F, bumping it up to 160ish overnight.
     
  3. brandon91

    brandon91 Meat Mopper

    Total smoke time 13hrs, turned out awesome flavor was incredible! Can't wait to see what the others think on Christmas. 




     
    waterinholebrew likes this.
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking Ham, nice smoke!
     
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    very nice Brandon... Great job...............[​IMG]
     
  6. robert s

    robert s Newbie

    Looks awesome
     
  7. bgosnell151

    bgosnell151 Smoking Fanatic

    Looks good... Why hang it in the MES though?
     
  8. chef willie

    chef willie Master of the Pit OTBS Member

    wow.....looks awesome....liking the hanging bag. I saw them at my on line supplier & thinking of all the other uses as well.....great job, I'm sure there won't be much left....Willie
     
  9. Nice job.  I was going to try the cheesecloth and purchased some, but I wasn't sure it would work.  Clearly it does. I did order some from Butcherssuply.com to try out. They sell 10 stockinette bags for like $4.50. And a stockinette hook for about $2.50.  Good work!
     
  10. brandon91

    brandon91 Meat Mopper

    Thanks guys! Everyone raved about the ham at dinner, nothing left but the bone.


    Also, I wanted to hang it because I figured it might become misshapen during the long smoke.

    No more store hams for us!
     
    bgosnell151 and boykjo like this.
  11. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice looking plate.................[​IMG]
     
  12. ctonello

    ctonello Smoke Blower

    Great job I'm definitly going to try this soon! Thanks for sharing
     
  13. red dog

    red dog Smoking Fanatic

    That's some pretty ham there. Love the color and it looks like you got a good cure on it.
     
  14. brandon91

    brandon91 Meat Mopper

    Thanks for the comments guys it really did turn out better than I expected, I was kind of getting paranoid there at the end, lol. I'm thinking the pecan is responsible for the great color. Now to put that bone to use for some beans!
     
  15. puke

    puke Newbie

    That looks awesome! I started down a similar path which ended last night in my 1st epic smoking fail. After a lot of reading I attempted to use a Tender Quick brine with a 5lb boneless picnic. Brine was made per package specifications and I am sure it was fine. I tried to cure in a 2.5 gallon ziplock bag. After 2 weeks in the fridge I realized I had an air bubble setting on top of the meat. That area was a gooey mess so I pitched it. Whole thing was dumb on my part, think I was just trying not to waste brine. Anyhow will be shopping a brining bucket tomorrow. How do you keep the meat from floating? I have read about people using frozen bags of water to keep the meat submerged but seems like this would eventually melt and allow the meat to float.
     
  16. brandon91

    brandon91 Meat Mopper

    Sorry to hear that! If you look at the 4th picture down from the top you can see I just used 2 regular sized dinner plates and laid it on top of the meat to keep it submerged. Good luck on your next attempt.
     
    Last edited: Dec 29, 2014
  17. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Wow, your ham looks great!  I will have to say I am pretty amazed at the thermometer you have too!!!  I have never seen the igrill.  Does it work well?!?!?!  I am trying to find one online now!!
     
  18. brandon91

    brandon91 Meat Mopper

    Thanks! The igrill is awesome, you can find them at lowes or bass pro.
     
  19. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Don't have either in Canada but I did find a bbq place in Canada that will ship. I gotta have one of those!!! I have two hams curing now!
     
  20. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Very nice thread Brandon, real nice ! Great lookin smoke on that ham !

    :points1:

    :kewl:
     

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