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ham

  1. TulsaJeff

    Double Smoked Holiday Ham Glazed with Maple Syrup

    Summarized version of the recipe: Use a spiral sliced ham (I got mine at Costco for $2.29/lb) Place the ham into a shallow pan. Peel back each and every slice and douse with maple syrup and my original rub..(if you have another barbecue rub that you like and is low on salt, that will work too...
  2. A

    First Pork Leg cured ham

    Hi, New at this forum, but spend some time researching here about an issue I am having. I tried to make sure Ham (To use it cold in sandwiches, if it makes a difference) The method I used is: 1 kg pork leg (Whole top muscle) 4.5 liter water 225 gr salt 225 gr sugar 1 tsp pink curing salt some...
  3. R

    Brining time question

    Hi I have a boneless fresh half of pork leg that invoked out and I’m brining it for Easter. I used pops brine and it said 3-4 weeks but after re reading it, it said for whole hams, I was curious as is this is too long and if it is how long should I bribe it? I also injected it rather thoroughly.
  4. R

    Question about smoking ham

    so I have a fresh uncurled bone in ham I was thinking about making for Easter. My plan was to use pops brine. I just had a thought about making it boneless and tying it really good. I was just wondering if there’s some tips or tricks about doing it? And if it might be too small at this point to...
  5. fajitapot

    Busy Day Smoking in the Rain Yesterday

    Well not THAT busy. Mostly just standing around and drinking a little whiskey. Was pretty busy about a week and a half ago. Cured two hams; a sweetheart made with the top round as well as a bigger one (split in half) with the rest of the round. Bacon'd two of the bellies and threw the hock in...
  6. endo129

    Is It Safe (Would you eat it)?

    Merry Christmas everyone! Just looking for a little advice if anyone is trolling these pages on Christmas. I'm worried that I should just toss my Christmas ham but there are many variables so I want to get some advice. I'm not sure how this went terribly wrong. Had a recipe from a world class...
  7. Cook63

    Smokehouse build

    Starting this build in July. Finished all my metal work yesterday and put fire to it today. Finally cold enough here in Kansas to be able to get some cold smoke rolling!
  8. KrisUpInSmoke

    Bacon-wrapped, Stuffed Apples (Q-view and Recipe) - October 2018 Throwdown Judges' Choice

    I'm honored to be the Judges' Choice Winner of the October Throwdown! Thanks again to the judges, @bmudd14474 for coordinating the competition, @TomKnollRFV for drumming up enthusiasm and encouraging everyone to enter, and @bvbull200 and @TulsaJeff for putting up great prizes! Without...
  9. pc farmer

    2018 curing. Part one.

    We sent a home raised pig to the butcher 3 weeks ago. 330 lb live weight. They butchered and cut the meat and ground the saisage for 75 bucks. I got the 2 hindquarters , both bacons and a whole shoulder to cure. The hindquarters weight was 27 lbs, the bacons were 11 lb and the shoulder was 22...
  10. daveomak

    HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...

    I've been injecting hams to cure for some time... decided I needed a needle to get to all parts from one side... No flipping, no turning, here it its.... 5" , #14 gauge blunt/sharpened needle.. Found this picnic at w-m that has NOT been injected... The paper towel is sprayed with vinegar...
  11. seadog92

    Is my country ham spoiled????

    Two years hanging in the smokehouse, I pulled a ham for new years this year stripped off the fat (OK, first big mistake, but that's smoke up the chimney) but due to a family emergency, I had to wrap it in aluminum foil and put it on our back porch which is unheated. I figured to pull it out in...
  12. Norm Kopesky @ CBM

    New BBQ restaurant in the works

    Good morning Wisconsin, My brother and I are spooling up for a restaurant space, we have farted around making central Texas style bbq for a couple years now and thought we would give it a go. We are currently running (1) 500 gallon homemade offset stick burner and (1) 1000 gallon homemade offset...
  13. wingrider

    Canadian Bacon - Disappointing Result

    For I don't know how many years now, several times a year I would make Canadian Bacon based on a thread started by Woodcutter: https://www.smokingmeatforums.com/threads/canadian-bacon-using-pops-brine-2nd-try.136954/ Just used standard pork loins cut into 4 or 5 pieces. Used this brine: Recipe...
  14. trillo15

    Ham Questions

    I have a question about ham. We got a pig butchered at the local butcher a while ago, and there were some hams wrapped up in butcher paper. They don't look like they are pre-cooked or smoked, just cured as it is pink. Looks like a picnic ham. If it is only cured (to get the pink color) how...
  15. chopsaw

    Boneless Butt Ham

    8lb pork butt , cut the bone out and stuffed in the net . Used the " Omak attack " injection . In a 2 gallon bag , and in the fridge for 10 days . Out of the bag on day 9 , rinsed , dried and back in fridge overnight . In MES 30 at 6 am temp set at 130 . started smoke at 8:00 . 12" tube...
  16. trillo15

    Smoked ham with the kid

    Thought I would share. We picked up a cured ham from the butcher today. Not smoked or cooked. The boy and I made a brine to soak in for 86 hours to try and get some moisture in. He injected it to try and build a flavour profile, and push that moisture inside. Smoked today for 6 hours at...
  17. H

    First time smoking a ham.. need input

    This is my first time smoking a ham and there are so many different ways to do it, I need some input on how to get the results I'm looking for. I have a 7.4lb green ham. Uncured, unsmoked, uncooked, skin off and bone out. I'm looking to slice this into lunch meat as a final result. How should...
  18. C

    Smoking a fresh Ham

    I am planing to smoke a fresh Ham for Christmas. So far the plan is to put it on the smoker at 8pm Sunday until 3am at about 180 degrees with cherry wood. And then the following morning put it on the charcoal with hickory at about 350 degrees until it reaches the recommended 160 degrees adding...
  19. inferno12

    Looking for ideas on pork shank

    I have been put in charge of smoking the ham for my office Christmas party and I'm looking for ideas on how to get the job done. This is a pork shank from a wild pig and the guy who killed and processed it brined it before freezing. I have always done double smoked hams but never a raw one. Do...
  20. N

    Double smoked ham w/ duck fat drippings

    Long time lurker just created an account. Going to be double smoking a ham tomorrow and will be loosely following Bears delicious sounding recipe. Since I also have a duck thawed, I was thinking about instead of using the ham skin and fat above the ham to render on it, using a duck instead and...
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