Ham!

[horkeyrider]

This was my second ham, I cured an 8 lb.boston butt for seven days in brown sugar, kosher salt, pickling spice and curing salt. Then I smoked it for 6-7 hours at 250-300 degrees and added a honey and brown mustard glaze. Perfect!!

 

[indaswamp]

put a couple slices here please...

 

[horkeyrider]

Nice try!

 

[SmokinAl]

That is a good looking ham there my friend!!
Al

 

[maira khan]

This was my second ham, I cured an 8 lb.boston butt for seven days in brown sugar, kosher salt, pickling spice and curing salt. Then I smoked it for 6-7 hours at 250-300 degrees and added a honey and brown mustard glaze. Perfect!!

i love ham! its so delicious.

 

[horkeyrider]

Next time I'm thinking I'll use the shank portion of a fresh ham instead of the boston butt. Does anyone have any opinions on that?

 

[indaswamp]

Next time I'm thinking I'll use the shank portion of a fresh ham instead of the boston butt. Does anyone have any opinions on that?

both will make great ham. If you use a shank, know that the skin will impede the cure travel into the meat, need to trim it off. I would save the skin though, makes great boudin and head cheese!! Can also use it in sausage, makes a great binder and it's full of flavor.

 

[BrianGSDTexoma]

Now I know what to do with the butt that's been in the freezer!

 

[disco]

Holy ham, Batman! That looks delicious!

 

[kawboy]

I would save the skin though, makes great boudin and head cheese!!

Don't forget pork rinds!

 

[pops6927]

both will make great ham. If you use a shank, know that the skin will impede the cure travel into the meat, need to trim it off. I would save the skin though, makes great boudin and head cheese!! Can also use it in sausage, makes a great binder and it's full of flavor.

Actually, the skin does not impede the cure; it is as porous as muscle. Your skin breathes as well as a hog's skin breathes. The fat breathes, just as the muscles do. The only thing that impedes the travel of the curing brine is the bones; that is why you need to inject curing brine all around the bones so there are no uncured spots. Otherwise, the animal, other than the skeleton, is porous.

 

[BrianGSDTexoma]

This was my second ham, I cured an 8 lb.boston butt for seven days in brown sugar, kosher salt, pickling spice and curing salt. Then I smoked it for 6-7 hours at 250-300 degrees and added a honey and brown mustard glaze. Perfect!!

I just took one out of freeze. Care to share how much ingredients you used other than cure?

 

[indaswamp]

Actually, the skin does not impede the cure; it is as porous as muscle. Your skin breathes as well as a hog's skin breathes. The fat breathes, just as the muscles do. The only thing that impedes the travel of the curing brine is the bones; that is why you need to inject curing brine all around the bones so there are no uncured spots. Otherwise, the animal, other than the skeleton, is porous.

Huh....learn something new every day. Does it matter whether the meat is wet or dry cured? Most videos I've seen of making country hams via. the dry cure method say the skin will slowdown uptake of salt. Is this wrong?

 

[horkeyrider]

"that is why you need to inject curing brine all around the bones so there are no uncured spots."

That is exactly what I did, approx. 1" apart in both directions on all sides. I think that's why it is so pink.

 

[horkeyrider]

"Care to share how much ingredients you used other than cure?" Here's the recipe I used.

 

[chopsaw]

Next time I'm thinking I'll use the shank portion of a fresh ham instead of the boston butt. Does anyone have any opinions on that?

I have used picnic shoulders and butts . Both come out great , but I like the lean to fat ratio of the picnic . I cure with the skin on , but remove it for smoking . I use the vegetable stock / phosphate injection . Makes the best ham .

 

[BrianGSDTexoma]

Thanks. Will be starting the cure Friday. Will also try injecting best I can. Just did my first corned beef from amazing ribs and really turned out good. Looking forward to this!