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City Ham

post #1 of 8
Thread Starter 
This is an 11 pound city ham that I have been smoking all day. I brined a fresh home grown leg for 10 days and it has been on the smoker now for 12 hours. I just put on a glaze, added some pineapple juice and wrapped in foil. I think it will be about 1.5 more hours then I will put it in a cooler still wrapped up and let the temp fall slowly.
Hopefully will be a good Easter ham.

post #2 of 8

That is a thing of beauty!


I would mount that photo on my wall!


Points for pork art!!



post #3 of 8

I'm with Al.  A ham that looks that good can't possibly be bad.

post #4 of 8
I'll third that,but I'm still pan frying my share!
post #5 of 8

Gotta agree.  One of the best looking hams I've seen.



post #6 of 8
Thread Starter 
Thanks for the kind remarks. The ham was great.
Check out this sausage I also made yesterday (15lbs).
Poor weather outside all weekend so I spent it in the kitchen.
post #7 of 8

Time well spent, it looks to me like.


Great looking batch of sausage.  Thumbs Up

post #8 of 8

Great ham and sausage? Now you are just showing off!





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