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Easter Ham from Scratch

post #1 of 11
Thread Starter 

When I saw Pops post from two years ago: http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham, I just had to try it.  I started a little over a month ago with a 20# fresh hog leg that I picked up from the Restaurant Depot

 

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I asked Pops plenty of questions and prepared the brine according to his directions.

With the skin and excess fat removed, I cut off the shank at the joint and that will go in as well.

 

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Filled a zip top bag half full of water and into the fridge for 30 days in a food safe bucket that I got from our local donut shop

 

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Friday night, I took it out of the bucket and did a fry test.  We thought it was a little salty, so I soaked it for about five hours, changing the water three times.  Saturday morning, into the MES at 240 with a 75/25 mix of apple and hickory in the AMNPS

 

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Six hours later...

 

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Let it rest for about 30 minutes until I couldn't take it any longer

 

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This was easily the best ham that I have ever had.  I finished it for Easter with a simple glaze of ginger ale and brown sugar (kind of a family tradition).

 

Thanks to Pops as this would not have been possible without his wisdom and guidance.

 

post #2 of 11

That ham looks fantastic. I've been dying to try Pops recipe. Does it turn out more like the precooked hams or like a country ham?

post #3 of 11

Looks great!

post #4 of 11

Looks awesome. I have always wanted to do one of Pops hams as well. I was kind of intimidated by reading how he had to inject the bring into the side of the bone  and what not so I haven't tried it. Did you inject the brine into the meat?

post #5 of 11
Thread Starter 
Quote:
Originally Posted by rob989_69 View Post

That ham looks fantastic. I've been dying to try Pops recipe. Does it turn out more like the precooked hams or like a country ham?


It was just like a high quality country ham. Nothing like one of the precooked hams that are pumped full of water.

Quote:
Originally Posted by Big Sexy View Post

Looks great!


Thanks! It was delicious and I enjoyed the process.

Quote:
Originally Posted by rbranstner View Post

Looks awesome. I have always wanted to do one of Pops hams as well. I was kind of intimidated by reading how he had to inject the bring into the side of the bone  and what not so I haven't tried it. Did you inject the brine into the meat?


I did inject the brine. I only have a flavor injector needle and probably injected more brine around the bone that I needed to. I will purchase a good quality brining needle for the next one.
It was so easy and recommend it to everyone.
post #6 of 11

Looked great I intend to start the process tonight on one of my the hog legs i recieved from my butchered hogs.  How do you know how much brine to inject?

post #7 of 11
Looks great. This is on my "to do list"
post #8 of 11

Nakom, morning and morning to everyone else....    Pops is on a vacation, I think... can't remember s**t anymore so I dug up his recipes and methods to help out here....

this should answer most of your questions.....   What would we do without pops.....   Dave

http://www.smokingmeatforums.com/a/pops-wet-curing-brine

http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham

http://www.butcher-packer.com/index.php?main_page=product_info&cPath=2_45_231&products_id=25

post #9 of 11

Looks fantastic! Great job.

post #10 of 11

Great Job! That is a very pretty Ham...I agree, I don't think I could let it rest too long before me and a Knife went crazy...JJ

post #11 of 11
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Great Job! That is a very pretty Ham...I agree, I don't think I could let it rest too long before me and a Knife went crazy...JJ


Thanks Chef! That means a lot coming from you.
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