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.
Country Cured Ham - From Go to Show: Q/View
- Thread starter mr t 59874
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
dls1
Smoking Fanatic
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.
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.
trizzuth
Smoke Blower
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)..
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 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.
Tom
Tom
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!"
"I can't wait to get to the adult table and get to hold the holiday ham!"
spartan1967
Smoke Blower
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
Yes, Chef Willie requested another view. It took a while for the stars to align, but it happened.
Enjoy.
This is 1/2 mile north of the house. Looking into the Cabinet Wilderness Area. 30 miles to the next road.
Hope you enjoyed.
Tom
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
Kat
gary morris
Meat Mopper
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
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
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!!!!
black
Smoking Fanatic
Thanks Kat, Thought you might enjoy.
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
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
Black, every cook should take his meat out once in a while.I don't know about the bears but it's driving me nuts just looking at it.
It's nice of you to take your ham out for some exercise,is it considered an important step exercising the ham while it's curing?, Is it 1/2 mile a week?...
Tom
Last edited:
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
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
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 65
- Blowing Smoke Around the Smoker.
-
Lost my dad yesterday
- Started by normanaj
- Replies: 40
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 35
- Sausage
-
Took a stroll this afternoon
- Started by Buckeyedude
- Replies: 33
- Field and Stream
