My first ham..... Fire in the hole...Let's go!

glued2it

Master of the Pit

Original poster

Sep 8, 2007

1,556

11

Tulsa

• Oct 4, 2007

• #1

I cured my first ham and The smokes blowing.
Brined, Pumped Rubbed and ready to go.
It's about time to get started.

Wish me luck!

 

fatback joe

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Jun 13, 2007

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Hampden, MA

• Oct 4, 2007

• #2

Good luck and share some pics of that thing.

 

glued2it

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Sep 8, 2007

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Tulsa

• Oct 4, 2007

• #3

First pic of the day.

 

Deer Meat

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Aug 8, 2006

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Southwest Pennsylvania

• Oct 4, 2007

• #4

lOOKIN GOOD SO FAR, KEEP THAT Q-VIEW COMING.

 

glued2it

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Sep 8, 2007

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Tulsa

• Oct 4, 2007

• #5

4hrs and still going! here's an update pic

 

fatback joe

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Jun 13, 2007

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Hampden, MA

• Oct 4, 2007

• #6

Lookin' good.

 

glued2it

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Sep 8, 2007

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Tulsa

• Oct 5, 2007

• #7

Sorry I only got the one picture. After I tasted it, all I could do was eat!


This was a AW-SOME success!!!!!

I gotta give a shot out to T-Bone Tim for the great advice on pumping pickle!

Thank you everyone for your support and good luck smoking!

 

flash

Smoking Guru

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Mar 30, 2007

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Chiefland/Cedar Key, Fl

• Oct 5, 2007

• #8

That looks excellent

 

cowgirl

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Oct 2, 2007

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Oklahoma

• Oct 5, 2007

• #9

Yum, that looks so good....I can almost smell it too!

 

walking dude

Gone but not forgotten. RIP

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Aug 5, 2007

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Des Moines, IOWA

• Oct 5, 2007

• #10

nice dude........can't wait for the q-view

HURRY UP WILL U...........heheheeh



d8de

 

lisacsco

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Apr 30, 2007

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da'Springs, Colorado ...Former WV Hillbilly

• Oct 5, 2007

• #11

you got to tell me how you did this!! It looks soooo yummy!!

Lisa

 

walking dude

Gone but not forgotten. RIP

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Aug 5, 2007

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Des Moines, IOWA

• Oct 5, 2007

• #12

yeah wow...........i see my post missed yours.........hehehe

great q-view

T-Bone........give it up..........what ever you told him.......WERKED


d8de

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

25

Connecticut

• Oct 5, 2007

• #13

Great jobs Glued! You'll never bake a ham again!

 

glued2it

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Sep 8, 2007

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Tulsa

• Oct 5, 2007

• #14

I used a basic home cure method like these. http://www.dizzypigbbq.com/recipesHam.html

http://www.motherearthnews.com/Lives...ring-Pork.aspx


For the brine I used Morton's koshersalt, brown suger and some spices.

The pumping pickle just Morton's tender quick and some light spices.
I recomend using the stainles meat pump instead of those little plastic ones.

I cured it for 17 days and on the last day I smoked.