I am a little behind in posting my recent smokes, but had a few minutes to put this one up. I started with a half of hog I got a really good price on. It was my first time butchering one, I have done countless deer so I think I did a pretty good job on my first hog. I decided to try a ham after seeing so many countless hams on the forum. This one started at 18lbs. I was worried about getting it fully injected and having it properly cured with it being such a big cut. I wanted to cure it for 5 weeks but left it for an extra week so I could let it reast in the fridge for a week before baking for easter dinner!
Here it is fresh and before it hits the cure. It weighed in at 18lbs. I injected and tossed in my brine pail for a long nap.
After 6 weeks I rinsed it well and put it in the smoker. Here it is about 6 hours into the 10 hour smoke!
Here it is after the long smoke. I wrapped it up in saran wrap and tossed it in the fridge for 7 days.
Here it is baking for easter dinner! You can see a small piece cut off the corner, I had to have a little taste!!
Here it is decorated after it was nearing the final temp. I hate to say this was the last picture that I took. Everybody that tried this ham was blown away including me! I have never tasted a better tasting ham in my life! I have to thanks Pops6927 for all his help with this ham. It's nice to have the help of knowledgeable people with just the click of a mouse! This ham was so good I have another one in my brine pail now! It was a little bit of a different cut so I will post some pictures of it when it is ready. This time I will include some slices!! Thanks for looking!!