that is one beautiful Ham there my friend! very well done
you have given me ispiration for my Easter Ham!
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!
Here it is sliced.
Thanks for looking & thanks for all the nice comments! You guys are great!
Al, it looks very good and I know it will be good(done a few of these myself)
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
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...
If Al comes up short a leg one of these days we know what happened!
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
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.