Picnic Ham?
- Thread starter foamheart
- Start date
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Thank you DS
Wish I could rub my hands on ya to give you a smoke fix. Its totally awesome! If I were to get a cold now, I would be most upset.
Watching. Getting hungry. Keep posting.
Disco
You should have seen the TBS pumping out that vent! I have never seen that much smoke and it not be either black or white!
MMMMMmmmm..........
I just got a whiff of it-----Not bad for 1650 miles (Give or take) !!!
Bear
Mahogany: Def. Ma- meaning my, -hog- you can figure out, -any is where ever possible. LOL.. I am seriously in love with the color that the corn cob imparts. It just puts it in the bonus round at first sight.
Thank you Thank you, and to all the commenter's, thank you for your help, support, and your kind words. How did that Bartles and James commercial end...... "And we appreciate your patronage!"
I must have posted my last post the same time you were posting your final picture so I didn't see it until now. That picnic ham is beautiful!
Foremost this has been so much fun..... I just wish you could see results faster but then it wouldn't be so much fun probably.
Today I put the ham (I am no longer referring to it as the picnic), in the smoker at noon, Straight from the reefer @ 37 degrees. I took the Smoker up to 250 degrees, lit the corn cob and peach smoke generator, placed that beautiful colored ham in the box, dropped the temp to 180. 4 hours later I raised the temp to 230. Pulled the ham @ 145. Allowed to rest.
I need to insert something for others thinking about this also. I am a rare/medium rare person. Pork loin, pull at 140 so it will hit 145 while resting. Ham I will not do that again. I assumed since it has a bunch of bones it would have tremendous heat transfer. The spot where the probe was, may have been 145 IT, it was not something I could in good conscience serve. I had lost my heat so I scored it, added cloves, pulled the skin, poured in some peach juice and maple syrup wrapped back up, 325 for 4 hours. Finally opened wrap glazed with peach and maple, Its amazing. BUT I assure you Its not at 145.
I was embarrassed with my technique, I was elated with the final product.
The ham, baby its ham thru and thru, its has a marvelous taste and its is slightly salty. The salty is barely noticeable its almost like a country ham slice you get for breakfast. It wasn't enough to do anything but compliment the meat. When I pulled this out the oven (hangs head in shame), it was pretty close to being pulled pork! ALL that smoked area that had braised? Steamed? Cooked down in the juice, I would enter it against normal bark in a taste test any day!
Sorry I couldn't get a picture fast enough, dang lucky to get one period. Too much football, too many cold refreshments, Fingers were acceptable, a slice of bread was considered a social grace.
Peach/maple glaze? A big hit!
Next time, I hope it tastes this good. I think one day in the smoker is more than enough. I will either cut back on my brine/cure time or my salt. The meat is extremely red, we had good penetration. Tomorrow it'll be ham and cheese sandwich's. Planned to make buns today but its football season. I can't see the TV in the den from the kitchen! Maybe I need to remedy that.
Smithfield look out, if I ever get a slicer your history. Anyone else notice that about 8 out of 10 hams these days are spiral cut? I have to get the butcher to ensure I get a real whole ham! Anyway that's a 12.00 picnic which wasn't on sale. I can sense a fresh ham to country ham in my immediate future (if they ever sell 'em again)!
My hands smell wonderful, the house smells great, I am fat dumb and happy.
BTW anyone know a recipe for a champagne mustard sauce for ham? I have had it before and its the bee's knees and with all the outstanding chefs here.........????
I hope you've enjoyed this half as much as I have! I know I have had fun, and i really enjoyed the comments. Definitely will happen again. I can't wait now for a butt to do a pulled ham..... OMG!
Thank ya'll for commin by!
Today I put the ham (I am no longer referring to it as the picnic), in the smoker at noon, Straight from the reefer @ 37 degrees. I took the Smoker up to 250 degrees, lit the corn cob and peach smoke generator, placed that beautiful colored ham in the box, dropped the temp to 180. 4 hours later I raised the temp to 230. Pulled the ham @ 145. Allowed to rest.
I need to insert something for others thinking about this also. I am a rare/medium rare person. Pork loin, pull at 140 so it will hit 145 while resting. Ham I will not do that again. I assumed since it has a bunch of bones it would have tremendous heat transfer. The spot where the probe was, may have been 145 IT, it was not something I could in good conscience serve. I had lost my heat so I scored it, added cloves, pulled the skin, poured in some peach juice and maple syrup wrapped back up, 325 for 4 hours. Finally opened wrap glazed with peach and maple, Its amazing. BUT I assure you Its not at 145.
I was embarrassed with my technique, I was elated with the final product.
The ham, baby its ham thru and thru, its has a marvelous taste and its is slightly salty. The salty is barely noticeable its almost like a country ham slice you get for breakfast. It wasn't enough to do anything but compliment the meat. When I pulled this out the oven (hangs head in shame), it was pretty close to being pulled pork! ALL that smoked area that had braised? Steamed? Cooked down in the juice, I would enter it against normal bark in a taste test any day!
Sorry I couldn't get a picture fast enough, dang lucky to get one period. Too much football, too many cold refreshments, Fingers were acceptable, a slice of bread was considered a social grace.
Peach/maple glaze? A big hit!
Next time, I hope it tastes this good. I think one day in the smoker is more than enough. I will either cut back on my brine/cure time or my salt. The meat is extremely red, we had good penetration. Tomorrow it'll be ham and cheese sandwich's. Planned to make buns today but its football season. I can't see the TV in the den from the kitchen! Maybe I need to remedy that.
Smithfield look out, if I ever get a slicer your history. Anyone else notice that about 8 out of 10 hams these days are spiral cut? I have to get the butcher to ensure I get a real whole ham! Anyway that's a 12.00 picnic which wasn't on sale. I can sense a fresh ham to country ham in my immediate future (if they ever sell 'em again)!
My hands smell wonderful, the house smells great, I am fat dumb and happy.
BTW anyone know a recipe for a champagne mustard sauce for ham? I have had it before and its the bee's knees and with all the outstanding chefs here.........????
I hope you've enjoyed this half as much as I have! I know I have had fun, and i really enjoyed the comments. Definitely will happen again. I can't wait now for a butt to do a pulled ham..... OMG!
Thank ya'll for commin by!
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Awww no, not me, too much scrambling today to luckly accidentally score.
But you gotta try that peach maple glaze Disco, the sweet perfectly offset that slightly salty ham.
But I do appreciate the kind words of encouragement my friend.
But you gotta try that peach maple glaze Disco, the sweet perfectly offset that slightly salty ham.
But I do appreciate the kind words of encouragement my friend.
All looks Great from here!!!
Pulled cured Pork is good too----325* for an extra 4 hours could do that, but it still tastes Awesome!!!
Awesome Sammies for the Football Games are coming!!
Bear
Pulled cured Pork is good too----325* for an extra 4 hours could do that, but it still tastes Awesome!!!
Awesome Sammies for the Football Games are coming!!
Bear
I will give it a try. I have done a plum glaze before but peaches definitely have a nice flavour that would go with ham.
Disco
Thank you sir, to state the obvious, couldn't do it without all the support here on the boards. You guys are all great. I don't think I have ever been around so many cooks and chefs who so freely gave of their experience and wisdom. Usually its all played close to the vest like someone was going to steal your best recipe. I was the same way! Its just a great site with great folks.
My Mom loved to collect recipes, it was almost like a friendship ritual. If she asked you for a recipe you had made the team. And she NEVER gave a recipe away, although she was always flattered to be asked. Nope, only way to get one of her recipes is to be an accepted friend and to swap one of yours for the one you wanted of hers. Before she died, she got all the grand and great grand kids a recipe box, she hand copied only 5 or 10 of her very best recipes and put in the box for each person. No two got the same recipes, no one but me ever noticed that. This way they will have to call one another when they need one another's recipes. Really smart lady. Me, I didn't get one..... I got her recipe box!
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Well it fulfilled 3 goals. My first ham - look out country smoked next, my first double smoked which in its self was worth the effort (I learned a bunch), as a tastee meal and no one got sick! It was so right on the verge of being pulled too! Saving that for a butt though. I won't be buying store bought hams anymore though!
Next time I want a stronger maple influnce, but those cloves were spot on! I always suggest using local fruits veggies and meats. Thats why I went peach/maple glaze. Man that is total awesome sauce on a ham!
This place is so cool to learn and grow with, nice to have folks around who appreciate the smoke and don't mind sharing the knowledge.
Well I missed the photo session again. Obviously it sold well, even the butcher dropped by wanting to see what I was doing.... at just about lunch time....LOL
Bear got me thinking, I cleaned up those pan juices (I could just drnk that), and pulled the left over ham from last night.
Guess whats next? Need a hint?
Thats right youse guys from up north think different, here's another hint!
OMG! I know Monday is supposed to be red beans and sausage but...... if ya lived in West Texas ain't much better than a big pot of pinto's with a ham bone. It just goes with BBQ!
LOL----Not really so much different:
Well I missed the photo session again. Obviously it sold well, even the butcher dropped by wanting to see what I was doing.... at just about lunch time....LOL
Bear got me thinking, I cleaned up those pan juices (I could just drnk that), and pulled the left over ham from last night.
Guess whats next? Need a hint?
Thats right youse guys from up north think different, here's another hint!
OMG! I know Monday is supposed to be red beans and sausage but...... if ya lived in West Texas ain't much better than a big pot of pinto's with a ham bone. It just goes with BBQ!
Check this link for PA Dutch Yankee Food:
http://www.smokingmeatforums.com/t/106932/ham-beans-taters-leftovers-from-my-double-smoked-ham-twins
Bear
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Ya know what Bear might be the military in ya, no matter how much ya fought it, but I believe had we met anywhere we woulda been friends. After we decided that neither one of us was gonna win.... LOL
Thank ya sir....... I am still in a state of wonder.
Its like winning a sales contract, the whole time they are evaluating you worry about where ya missed and could have quoted lower. Then they announce you won and you immediately pull it and run numbers in abject fear wondering where you miscalculated to win.
LOL----My best Vietnam friend was from West Monroe, LA. Stationed with him in Ft Hood too, but he won---His ETS was 3 weeks before mine.
Wasn't trying to "win" anything. Just replying that your "Ham & Beans" is similar to ours, as opposed to those of us in The North Think Different".
Bear
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We'd have had to butt heads as kids first......You know we would've. Then we'd've figured it all out. LOL
Obviously my win was a poor choice of wording. I was refering to butting our heads together. Telling ya, too much alike.
Obviously my win was a poor choice of wording. I was refering to butting our heads together. Telling ya, too much alike.
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