or Connect
New Posts  All Forums:Forum Nav:

A Fresh Ham

post #1 of 15
Thread Starter 
Picked up a fresh ham acouple of weeks ago ta try!

20 lb'er

Wanted to do a cure on it, but as Rich pointed out - it was already cured. Next time I'll get a "leg of pork" to do a cure on.

Trimmed up

4 hours with the smoker running at 140 & no smoke

Another 8 hours at 180 with hickory and apple wood

after 12 hours, bumped up smoker temp to 225 and continued with smoke

Internal temp of 140.....Time ta add some whole cloves and start glazing

The glaze consisted of: 1 cup pineapple juice, 1 cup honey, and 2 TBSP lemon juice brought to a boil, then let cool

After 34 hours in the smoker, it's finally hit 160

Put in the fridge for 3 days to age.

With all the trouble with the site here, I wasn't concerned with pics when I sliced it up....really wish I would've taken some.icon_sad.gif
Oh well, next time....with the curing process.PDT_Armataz_01_28.gif
post #2 of 15
Nice looking ham. Bet it tasted great.
post #3 of 15
Beautimous man!!! Great Job on the ham! PDT_Armataz_01_37.gif

I just did one last weekend myself cept never took any pics. I sold it to the pile driving crew on one of my projects for a fancy luncheon (if you could imagine).. From what I hear it was a pretty tasty.

What was you brine recipe? Care to share?
post #4 of 15
Gene, that's a nice one!! Looks fantabulous. biggrin.gifPDT_Armataz_01_37.gif
post #5 of 15
Thread Starter 
OOppps.....forgot that I injected some glaze into it.
Didn't brine at all though.
post #6 of 15
That looks amazing..
post #7 of 15
Just curious, how was it already cured?


"Fresh ham is an uncured leg of pork."
post #8 of 15
Thread Starter 
My butcher cured a bunch of em to make their own hams...that's all they had.
post #9 of 15
Ah, figured I must be missing something since it looked cured.

Shouldn't a butcher be careful about labeling a cured ham as fresh?
post #10 of 15
Thread Starter 
Was not for sale...got it on the QT LOL He's good ta me biggrin.gif
post #11 of 15
Now I'm Jealous.

BTW, nice looking beef. They look a little cold though.
post #12 of 15
Thread Starter 
They be colder in the freezerbiggrin.gif
post #13 of 15
The ham looks great! But you forgot to tell us how it turned out?

post #14 of 15
Thread Starter 
Ham came out real good....nice smokey flavor, although not exactly what I was lookin for. Want to do a honey cure w/ a honey glaze.
Still beat the store bought hams!PDT_Armataz_01_28.gif
post #15 of 15
sure nuff looked good gene!!! sure wish we coulda got a peek inside though. oh well mebe next time!!!!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork