I really did not get any organized pictures on these, but here is what i have... 3 hams, i cut them in half, basically a shank end and the main body. planned on cutting them up in usable sized pieces for general use.
so i wanted to try some different methods i have seen so i used a dry rub on one, pretty much a Shooter Rick recipe but with some mods, another started as a Wutang inspired brine but it got derailed and is nothing close to Adams but gotta still give him the kudos cause it was the start of something good! and lastly me old buddy from Iowa gave me a recipe a cupla years ago which i have had folded up in my wallet the whole while. this is the only one i got pics of at this stage. thks Tip!
i injected all 3 along the bone thoroughly with there respective brines and for the SR ham i used some of the brine in the pic above. all 6 halves made a tight fit but was able to have space btween them all with a little manuevering.
so these i also smoked for 4 days with TJ's Amazen smoker, approx 36 hours actual smoke time... then i increased temp and brought to IT of 155 deg.
wow! you cant buy stuff like this...
anyway i pretty much chopped them up, made some ham steaks...
the section removed from the ham steaks is because i made sure i had some super meaty soup bones...
cubed some up for wild rice soup, scalloped taters, etc...
also various chunks, slices of various thickness, from 1/4" frying slices to reg sammy slices, to "arbys type" very thin sliced ham...
breakfast...
next time will try and do a better job on the pics. thks for checking in!
so i wanted to try some different methods i have seen so i used a dry rub on one, pretty much a Shooter Rick recipe but with some mods, another started as a Wutang inspired brine but it got derailed and is nothing close to Adams but gotta still give him the kudos cause it was the start of something good! and lastly me old buddy from Iowa gave me a recipe a cupla years ago which i have had folded up in my wallet the whole while. this is the only one i got pics of at this stage. thks Tip!
i injected all 3 along the bone thoroughly with there respective brines and for the SR ham i used some of the brine in the pic above. all 6 halves made a tight fit but was able to have space btween them all with a little manuevering.
so these i also smoked for 4 days with TJ's Amazen smoker, approx 36 hours actual smoke time... then i increased temp and brought to IT of 155 deg.
wow! you cant buy stuff like this...
anyway i pretty much chopped them up, made some ham steaks...
the section removed from the ham steaks is because i made sure i had some super meaty soup bones...
cubed some up for wild rice soup, scalloped taters, etc...
also various chunks, slices of various thickness, from 1/4" frying slices to reg sammy slices, to "arbys type" very thin sliced ham...
breakfast...
next time will try and do a better job on the pics. thks for checking in!
