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From Hog Leg to Christmas Ham

post #1 of 11
Thread Starter 

I've been planning this smoke / cure for months now... This is following Pops lead so really the credit goes to him... The ham on the other hand... Well... It goes to my belly! Hope you enjoy my meat slide-show... Happy Smokin, Smokin - K

 

 

 


I added a little Mapelene (maple concentrate flavoring) to Pops simple brine

Ham15.JPG

 


Ham Hock separated

Ham16.JPG

 


Trimmed the skin and fat (Made some lard out of it)Ham17.JPG

 


Injected around the bones like Pops describes and then dunked in the brine for close to a month.

 

Ham18.JPG

 

 


In the beer fridge for 25 days...

Ham19.JPG

 


After a 25 day soaking brine

Ham1.JPG

 


Drying out for a day prior to smoke

Ham2.JPG

 


Ham all bagged up and ready for some apple smoke (AMNPS)

Ham3.JPG

 


Hanging out...

Ham4.JPG

 


Smokin

Ham5.JPG

 


Coming along nicely

Ham6.JPG

 


Little blurry

Ham7.JPG

 

 


Out of the ham bag and into the fridge until Christmas. (1 day rest prior to glaze)

Ham8.JPG

 


The glazing is my cranberry pepper jelly... http://www.smokingmeatforums.com/t/113012/cranberry-pepper-jelly

 

Ham9.JPG

 


 Re-Glazed every 30 minutes or until the ham was heated to 150*

Ham10.JPG

 


Done!

Ham11.JPG

 


I missed the part about removing the bones prior to re-heating. Waited to remove them until the morning.

 

Ham12.JPG

 


Christmas Dinner: Ham, Mac and Cheese, Holiday coleslaw and garlic taters..

Ham13.JPG

 


De-boned and sliced up the next morning.. Been eating ham sandwiches for a week now...

 

Ham14.JPG

 

 

 

HAPPY NEW YEAR!


Edited by Smokin - K - 1/10/12 at 7:16am
post #2 of 11

Absolutely Awesome!!!!!!!

 

  Great looking plate!!

 

   Craig

post #3 of 11

Looks-Great.gif

post #4 of 11

Man that really turned out great. Beer.gif

post #5 of 11

Smokin-K that ham looks great! The pictures of it out of the smoker are killer. Way to go.icon14.gif

post #6 of 11

Beautiful ham!

 

Good luck and good smoking.

post #7 of 11

Absolutely beautiful looking ham. 

 

Awesome job!

post #8 of 11
Thread Starter 

Thanks for the compliments guys! I had to have a couple of overlapping projects with this ham needing to soak for soooo long.. Worth the wait though.. Great flavor! Happy Smoking, Smokin - K

post #9 of 11

Excellent pictorial and so glad you enjoyed it!  Was it too salty, not enough, about right?  How about the tenderness, how did it compare to commercially done hams (like a Cook's or something)?  Dad always prided his hams on being more tender because of the lower cure amount and longer cure time, could you tell a difference?  Sorry to be nosy, lol, just wondered how it was for you compared to others you'd had!  Thanks so much for your input, and also anything you'd recommend to add too!

post #10 of 11
Thread Starter 



 

Quote:
Originally Posted by Pops6927 View Post

Excellent pictorial and so glad you enjoyed it!  Was it too salty, not enough, about right?  How about the tenderness, how did it compare to commercially done hams (like a Cook's or something)?  Dad always prided his hams on being more tender because of the lower cure amount and longer cure time, could you tell a difference?  Sorry to be nosy, lol, just wondered how it was for you compared to others you'd had!  Thanks so much for your input, and also anything you'd recommend to add too!



Pops,

I can't imagine turning out a better tasting or a more tender ham.. Ever! This brine is sooo simple and sooo good its scary. My mom doesn't care for ham because its always too salty and she said it was the best ham she has ever had. My dad agreed. Perfect blend of salt and sugar but what is more prominent is the taste of the pork... Its not hidden behind the salt and sugar. Other hams should not be talked about in the same sentence. Great recipe and very glad you are open to sharing your dad's awesome recipe with us all... One question for you... What kind of smoke do you use on your hams at home? I would love to replicate what you grew up tasting and smelling... Happy Smoking, Smokin - K

 

 

ham20.JPG

 

 

post #11 of 11
Thread Starter 

 D31TY,

        I did inject the ham per Pops post "From Hog leg to Easter Ham". I would say yes this a very nescessary step. A piece of meat this thick needs to cure from the out side in and the inside out. Thanks for catching that! I will modify my post to mention that... Thanks and Happy Smoking, Smokin - K

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