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Christmas Ham

post #1 of 7
Thread Starter 
Well I am going to try a Christmas Ham this year on my fairly new GMG Daniel Boone, looking for some tips on curing and trimming, i have read some good threads but there are so many its hard to sfit through them. Any good tips out there?
post #2 of 7
If you're taking a raw ham and needing to cure it you better get it going now. Pop's Brine would be your best bet, but you'll need to get it curing ASAP. It's a 3-4 week cure time.

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
post #3 of 7
Quote:
Originally Posted by mailbox98257 View Post

Well I am going to try a Christmas Ham this year on my fairly new GMG Daniel Boone, looking for some tips on curing and trimming, i have read some good threads but there are so many its hard to sfit through them. Any good tips out there?

 

Or since it's getting late, you can do one of these & save a Bundle of Money & have the best tasting Ham you ever had:

 

4 Hams

 
2 Hams
 
One Ham
 
 
Bear
post #4 of 7
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

Or since it's getting late, you can do one of these & save a Bundle of Money & have the best tasting Ham you ever had:

4 Hams



Double Smoked Hams Times 4      
 

2 Hams

Double Smoked Ham Twins



 
One Ham
--Double Smoked Ham  
 
 
Bear
I wasee seeing that if you inject it the time is about 7 to 10 days
post #5 of 7

Bear is right on on the twice smoked hams, they are very tasty. I like pecan wood on mine.Good luck.

post #6 of 7
Quote:
Originally Posted by mailbox98257 View Post


I was seeing that if you inject it the time is about 7 to 10 days

 

I couldn't tell you on that.

The Double Smoked Hams I do are so much cheaper & taste so much better than any Ham we ever bought, I never bothered with curing my own.

 

If you really want to cure your own, I'd look up one done by "Pops". He's the Man !!

 

 

Bear

post #7 of 7
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

I couldn't tell you on that.
The Double Smoked Hams I do are so much cheaper & taste so much better than any Ham we ever bought, I never bothered with curing my own.

If you really want to cure your own, I'd look up one done by "Pops". He's the Man !!


Bear
I looked at that thread it's a very good referance, thank you for the advice, I will post pics with what I decide to do
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