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Easter Ham!

post #1 of 4
Thread Starter 

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!! 

post #2 of 4

Looks Fantastic! drool.gif

post #3 of 4
Thread Starter 
Originally Posted by dirtsailor2003 View Post

Looks Fantastic! drool.gif

THANKS!  I still can't believe how good it tasted.  Why eat store bought ham anymore!?!?!?!?!?!

post #4 of 4

Ohh, I bet that was good! Very nice color.

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