or Connect
SmokingMeatForums.com › Forums › Preserving Food › Curing › Country Cured Ham - From Go to Show: Q/View - Updated 6/10/13
New Posts  All Forums:Forum Nav:

Country Cured Ham - From Go to Show: Q/View - Updated 6/10/13 - Page 8

post #141 of 215

Well, that sure is a thing of beauty Tom.....great job and results. So, a pic of the face of that bad boy would be nice and I'm assuming there will be some pics posted as you slice into that beauty.

post #142 of 215

Damn, Tom - That's a gorgeous photo. You should have that enlarged and framed. The scenery, as always, is marvelous and the color on the ham is remarkable.

 

The first thing that came to mind was that it reminded me of a extremely proud grandparent showing off a recently born first grandchild.

 

I know you've got a ways to go, but have you come to a conclusion as to how you're going to serve it when the time arrives?

 

Again, it's a great picture. Thanks for sharing.

post #143 of 215

what an amazing piece of art she is indeed!

 

I for one cannot wait for pics of that ham when it gets sliced into ...

 

Mine still hanging in the kitchen since January/February!  I think yours was done about a week before mine, so I almost a "somewhat-official" country cured ham (minus the 2-3 small injections of solution I made along the bone to avoid bone sour)..

post #144 of 215
Thread Starter 
Quote:
Originally Posted by trizzuth View Post

what an amazing piece of art she is indeed!

 

I for one cannot wait for pics of that ham when it gets sliced into ...

 

Mine still hanging in the kitchen since January/February!  I think yours was done about a week before mine, so I almost a "somewhat-official" country cured ham (minus the 2-3 small injections of solution I made along the bone to avoid bone sour)..

Thanks trizzuth,  I'm sure yours is looking  good also.

 

Tom

post #145 of 215
Thread Starter 
Quote:
Originally Posted by dls1 View Post

Damn, Tom - That's a gorgeous photo. You should have that enlarged and framed. The scenery, as always, is marvelous and the color on the ham is remarkable.

 

The first thing that came to mind was that it reminded me of a extremely proud grandparent showing off a recently born first grandchild.

 

I know you've got a ways to go, but have you come to a conclusion as to how you're going to serve it when the time arrives?

 

Again, it's a great picture. Thanks for sharing.

Thanks dls1,  it just gets nicer looking every week. 

 

As far as serving, thinking of just passing it around the table and let everyone take a big ol gnaw and pass it on til it's gone. drool.gif   Maybe not, I'll give it more thought.  That's what the tester is for.

 

Tom

 

Tom

post #146 of 215

LOL... just pass it around the table and let everyone hold it, then hang it back up till next year..... It will be the family holiday tradition!

 

"I can't wait to get to the adult table and get to hold the holiday ham!"

post #147 of 215

Thats one good looking ham, welldone Sir, I noticed the backround , what part of the country is that, it looks beautiful . 

post #148 of 215
Thread Starter 
Quote:
Originally Posted by SPARTAN1967 View Post

Thats one good looking ham, welldone Sir, I noticed the backround , what part of the country is that, it looks beautiful . 

Thanks Spartan, glad your enjoying the ham thread.

 

I live outside Trout Creek which is located in the N/W corner of Montana.

 

How's your prosciutto coming?

 

Tom

post #149 of 215

Any updates?  Just checking in!

 

Kat

post #150 of 215
Thread Starter 
Quote:
Originally Posted by KathrynN View Post

Any updates?  Just checking in!

 

Kat

 

Yes, Chef Willie requested another view.  It took a while for the stars to align, but it happened.

 

Enjoy. 

 

000_0092.jpg

 

This is 1/2 mile north of the house.  Looking into the Cabinet Wilderness Area.  30 miles to the next road.

 

 

000_0094.jpg

 

Hope you enjoyed.

 

Tom

post #151 of 215

That is beautiful!  The Ham of course....and the area where you live is just gorgeous!  Love the views that you share with us!

 

Kat

post #152 of 215

Mr T  I've read this post with fascination and would defiantly like to try this.  It reminds me of holidays in Spain, we'd go into a pub and from the ceiling would be hams hanging with little porcelain pots hanging underneath, to catch the drips presumably and you could almost taste the smell.  Your thread is brilliant, thank you

 

The time taken from start to finish is long.  A wise man once told me...

 

Waiting for Ham to be ready, is like empty Hospital......  needs plenty of Patients. :)

 

Gary

post #153 of 215
Quote:
Originally Posted by Mr T 59874 View Post

 

Yes, Chef Willie requested another view.  It took a while for the stars to align, but it happened.

 

Enjoy. 

 

000_0092.jpg

 

This is 1/2 mile north of the house.  Looking into the Cabinet Wilderness Area.  30 miles to the next road.

 

 

000_0094.jpg

 

Hope you enjoyed.

 

Tom

Tom that's got to be driving the bears nuts!! YOu hiking around the wilderness packing a ham!!! 

 

Hey Boo Boo - I think I found me a picinic basket!!!!

post #154 of 215

-


Edited by Black - 10/16/13 at 6:00pm
post #155 of 215
Thread Starter 
Quote:
Originally Posted by KathrynN View Post

That is beautiful!  The Ham of course....and the area where you live is just gorgeous!  Love the views that you share with us!

 

Kat

 

Thanks Kat, Thought you might enjoy.

 

Originally Posted by Gary Morris View Post

Mr T  I've read this post with fascination and would defiantly like to try this.  It reminds me of holidays in Spain, we'd go into a pub and from the ceiling would be hams hanging with little porcelain pots hanging underneath, to catch the drips presumably and you could almost taste the smell.  Your thread is brilliant, thank you

 

The time taken from start to finish is long.  A wise man once told me...

 

Waiting for Ham to be ready, is like empty Hospital......  needs plenty of Patients. :)

 

Gary

 

Gary, glad you are enjoying the thread.  Hopefully you will be trying one before long. 

Did you try some of the pub ham when you were in Spain.  If so how was it prepared and how was it?

 

Tom

 

Originally Posted by dirtsailor2003 View Post

Tom that's got to be driving the bears nuts!! YOu hiking around the wilderness packing a ham!!! 

 

Hey Boo Boo - I think I found me a picinic basket!!!!

 

DS, funny you should mention that.  My wife and I went up to the bench on our ATV's passing a couple piles of very fresh bear scat (crap) on the way.  Prior to setting up for the pictures we realized that neither of us had brought any iron along thinking the other did.  Needless to say we made short order of taking pictures.

 

Tom

 

Quote:
Originally Posted by Black View Post

I don't know about the bears but it's driving me nuts just looking at it.
drool.gif
It's nice of you to take your ham out for some exercise,ROTF.gif is it considered an important step exercising the ham while it's curing?ROTF.gif, Is it 1/2 mile a week?ROTF.gif...

 

Black, every cook should take his meat out once in a while.

 

Tom


Edited by Mr T 59874 - 6/10/13 at 1:42pm
post #156 of 215

Black, every cook should take his meat out once one in a while.

 

Tom

 

LMAO at that comment Tom, hopefully far away from the stove/oven......glad you finally got around to pics of the face on that beast....seems most of the forum is following and intrigued by this one. I, for one, am looking forward to the pics of the cutting. My krauts are doing well, the pickled eggs are quite good, have some more sausage in the smoker and really craving some more kimchi. Thinking of a batch of your 'bible eggs' next. Take care...Willie

post #157 of 215
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post

Black, every cook should take his meat out once in a while.

 

Tom

 

LMAO at that comment Tom, hopefully far away from the stove/oven......glad you finally got around to pics of the face on that beast....seems most of the forum is following and intrigued by this one. I, for one, am looking forward to the pics of the cutting. My krauts are doing well, the pickled eggs are quite good, have some more sausage in the smoker and really craving some more kimchi. Thinking of a batch of your 'bible eggs' next. Take care...Willie

 

Sounds like you are keeping busy with the eggs kraut and kimchi Willie.   If you do the eggs and you want them extra hot , omit the sausage as the oil prevents good heat penetration, otherwise both the eggs and sausage are hot, but flavorable.

 

Tom

post #158 of 215
Quote:
Originally Posted by dirtsailor2003 View Post

Tom that's got to be driving the bears nuts!! YOu hiking around the wilderness packing a ham!!! 

 

Hey Boo Boo - I think I found me a picinic basket!!!!


I can tell you for a fact-----It does drive the Bears nuts!!!

 

 

Bear

post #159 of 215

Is it dinner time yet??? Hows that ham looking???

post #160 of 215
Thread Starter 

The ham is looking fantastic.  My stomach is beginning to growl, but first  43.gif - chicken.gif- then newyear.gif =:sausage:.

 

Tom

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Curing
SmokingMeatForums.com › Forums › Preserving Food › Curing › Country Cured Ham - From Go to Show: Q/View - Updated 6/10/13