or Connect
New Posts  All Forums:Forum Nav:

Ham? Anyone?

post #1 of 8
Thread Starter 
Been searhing all over the forum and I do not find any refeance to smoking a ham. I suppose it would be similar to doing a butt, but I enjoy reading several ways members have done stuff and then improvising with what I have learned.
post #2 of 8
This is one I did a while back.

Rubbed with Jeff's rub.

Pulled out at 165 degrees.

I also injected it with creole butter marinade (Cajuninjector.com). Hope this helps.
post #3 of 8
Thread Starter 

Creole Butter Marinade?

Can you explain your injector method and why on a ham?
post #4 of 8
Nice Ham.PDT_Armataz_01_37.gif
post #5 of 8
The reason I injected the ham was more for moisture than flavor. Just used my turkey injector needle and injected at about 1 1/2" intervals. The meat is so dense I could only get about 2/3 of a pint on injection in it. Hope this helps.
post #6 of 8
Bassman - was that a fresh, non-cured/smoked ham that you worked with, or was it already cured and smoked, and just re-heated on the smoker?

Nice thread djohnson ... I've also been wondering how to get a hold of a fresh ham to smoke, rather than purchasing one that's already been cured and smoked.
post #7 of 8
I'll bet if you can find a decent butcher in your neck of the woods (where on the East coast of Florida are you- I grew up in Ormond Beach) you can ask in advance and he'll get you one. You might have to leave some cash with him.

Another way might be to find out who they get their primals and sub-prime cuts from. You might be able to rig a deal with them. You could even cozy up to one of the decent que places in the area, get to know the owners and ask them for a referral. Check out who is the distributor for IGA (Independent Grocer's Association) in your area. They are used to dealing in smaller numbers, and while they don't usually work directly with individual consumers, they might do a one-time thing for you.

Another possibility: There's bound to be a smoke-house that the local hunters use. Find out where this is. They often can get you the raw cuts that you don't see in the grocery stores. We have one here in Connecticut called Salem Prime Cuts. Smoke house and butcher shop attached. More expensive than Publix or Winn Dixie (Fla) or Piggly Wiggly or whatever the local mega grocery is, but you get what you pay for. When they had a fire a couple of years back, my SO actually called me at work to warn me. He didn't want me to find out from the radio going home. Thankfully, they've rebuilt.
I go to an independent grocer here in town, They give me queing tips. In fact, one of their butchers is who turned me on to home-smoking before I bought my smoker, and how to do it in the kitchen without a commercially made smoker! (til I decided what to get) It's what eventually led me to SMF!

The Brisket and Shoulder I got on Thursday, I got from a family owned place called Stew Leonard's. They started out as a Dairy Farm, then a Dairy Store, now a grocery (4 stores, limited number of items) with a fantastic meat department that will cut to your order right in front of you! They make their own cheese in-store, do their own jerky and so on. (StewLeonard's.com) They even go visit the ranch they buy their beef from and have videos in the store and visits from some of the "cowboys"! They give you the source of most of their stuff.

who is going out to the kitchen to put SoFlaQuers finishing sauce on her shoulder and brisket shortly.
post #8 of 8
It is only partially cooked and pre-smoked. Not enough smoke that you can tell though. That was the reason for taking it to 165 degrees. After I bought this one, they went on sale for $1.00 per pound!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork