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Fresh Ham...Qview

post #1 of 6
Thread Starter's some pics of the 28 pound Fresh ham I did for Easter. This thing was huge, and I didn't have a lot of time to prepare for it. I did a 24 hr brine and injected it.

Right out of the package and cleaned up:

Scored and ready for brining:

Out of the smoker after getting a glaze I made from reduced apple juice and bourbon:
post #2 of 6
Hmm .. I'm interested in what this tasted like. If it was fresh, it wasn't cured, correct? What kind of wood did you use to smoke it?
post #3 of 6
Very nice! Would liked to have seen some sliced but I bet that thing is gone. PDT_Armataz_01_28.gif
post #4 of 6
Thread Starter 
It was a fresh cure. Very much like a big shoulder. And that's what it tasted like too. Everyone really enjoyed it, once I explained why it wasn't pink. They really liked the crispy pieces of skin though!

I used apple wood to smoke it.
post #5 of 6
Ah, apple wood ... yum!!! Glad to hear it was a hit, that's what counts! PDT_Armataz_01_34.gif
post #6 of 6
Nice looking Ham
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