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City Ham

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stoking

stoking

Newbie
Original poster
Jan 10, 2016
17
25
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.

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Reactions: SmokinAl and disco
Thanks for the kind remarks. The ham was great.
Check out this sausage I also made yesterday (15lbs)
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.
Poor weather outside all weekend so I spent it in the kitchen.
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Time well spent, it looks to me like.

Great looking batch of sausage. 
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