22lb Berkshire Fresh Ham

[TARM]

22LB Berkshire Ham

Injection/wet cured 14 days
Cold smoked 3x 6hr cycles
Sous vide 18 hrs
Oven Roasted 50 min to build & set glaze and crisp/color

Glaze:
Honey
Dark brown sugar
Bourbon
Butter
Dijon mustard
Orange grated zest
All spice
Cinnamon

I used a cooler for the sous vide container and 4 gal? ziplock (water submersion to evacute air.) Covered top of sous vide machine with plastic wrap sealed with rubber band as insurance to prevent moisture intrusion on the controls. Used hot water to get it up to temp quickly . Closed the lid with a towel to seal the small gap from the cord.

Results:

 

[SmokinEdge]

Looks perfect. Like to see a cut shot thigh. But it looks great.

 

[JLinza]

Looks great, nice work

 

[Brokenhandle]

Looks awesome!

Ryan

 

[TARM]

Looks perfect. Like to see a cut shot thigh. But it looks great.

Well crap that was one thing I did not take a shot of. But itlooked great. Full cure to the bone and tight grain. Had great marbling and everyone said it tasted great. I did not tell anyone it was anything special. They thought it was a normal ham till they tasted it. Many stopped and asked wherecI got theham as it was so good. Most of that I thinkmis from the berkshire meat. But at least my cure and cook did not hurt it and maybe improved it some.

I will remember cut pics from now on.


Thanks guys for the complements. I was a bit nervous asvit was not cheap and I had a fair amount of time invested.

 

[dr k]

I want to take a bite out of it. Crispy outside. Ok, poor man's SV prime rib time with a chuck 131F/48hrs. chopsaw I did get 100% Shiitake Mushroom powder on Amazon to add 3T to your Lipton's beefy onion pkg recipe since I no longer can find the Beefy mushroom and onion Lipton.

 

[crazymoon]

T, Your ham looks delicious. I have never thought about a ham going through the SV process, very intriguing !

 

[chopsaw]

Ham looks great !

Oven Roasted 50 min to build & set glaze and crisp/color

I've done ham cured loins in the SV before . The oven roasted step would help it for sure , but probably have to adjust the time for a loin .

Shiitake Mushroom powder on Amazon to add 3T to your Lipton's beefy onion pkg recipe since I no longer can find the Beefy mushroom and onion Lipton.

Sounds good . Makes me think I didn't see it at the store last time either . The Savory herb is really good too .

 

[TARM]

Ham looks great !

I've done ham cured loins in the SV before . The oven roasted step would help it for sure , but probably have to adjust the time for a loin .

Sounds good . Makes me think I didn't see it at the store last time either . The Savory herb is really good too .

I agree on adj time as this was a large ham at 21-22lb and bone in. But I am sold on SV for so many meats these days. Combine with prior cold smoke and finishing with some high heat on the backend for setting the crust. It makes for consistently great textured with perfect doneness of meat.

I have a costco full standing rib roast planned for x-mas being done this way. Its in the frig wrapped & dry aging currently. Will hit 40 days before the cook. Am kicking around curing a snaller 11-12lb turkey cold smoking, SV, roast to crisp skin. Then another but smaller berk smoked ham done the same as this one. I want to increase the glaze buildup on this one with a tad less bourbon %.

We have a fair amount of people coming so we can use the extra main courses. We had less people for thxgiving and still went thru that ham plus 2x12lb turkeys. Thought we would hafe all these leftovers to munch on fir a month....nope its all gone but maybe 2lb of ham because I froze it that night.

I have never cured a turkey yet but so many people that have seem to speak very highly of it and it will be a bit different from the trad thanksgiving turkey everyone is likely burnt out on with xmas being so close after.

 

[dr k]

I agree on adj time as this was a large ham at 21-22lb and bone in. But I am sold on SV for so many meats these days. Combine with prior cold smoke and finishing with some high heat on the backend for setting the crust. It makes for consistently great textured with perfect doneness of meat.

I have a costco full standing rib roast planned for x-mas being done this way. Its in the frig wrapped & dry aging currently. Will hit 40 days before the cook. Am kicking around curing a snaller 11-12lb turkey cold smoking, SV, roast to crisp skin. Then another but smaller berk smoked ham done the same as this one. I want to increase the glaze buildup on this one with a tad less bourbon %.

We have a fair amount of people coming so we can use the extra main courses. We had less people for thxgiving and still went thru that ham plus 2x12lb turkeys. Thought we would hafe all these leftovers to munch on fir a month....nope its all gone but maybe 2lb of ham because I froze it that night.

I have never cured a turkey yet but so many people that have seem to speak very highly of it and it will be a bit different from the trad thanksgiving turkey everyone is likely burnt out on with xmas being so close after.

The water weight to cover and the weight of the turkey x.0025 6.25% nitrite for 156ppm. was for 5+ days curing. It's from Pop's wet curing brine recipe.

 

[TARM]

The water weight to cover and the weight of the turkey x.0025 6.25% nitrite for 156ppm. was for 5+ days curing. It's from Pop's wet curing brine recipe.

Thanks so like any other wet brine. No need to inject at the 12lb size?

 

[BigW.]

Thanks so like any other wet brine. No need to inject at the 12lb size?

I would inject any big thick meat. Cure takes along time to get to the middle. About a 1/4 inch a day. Injecting speeds up the time since there is cure all thru the meat.

 

[TARM]

I would inject any big thick meat. Cure takes along time to get to the middle. About a 1/4 inch a day. Injecting speeds up the time since there is cure all thru the meat.

Thx , what I figured.

 

[dr k]

Thanks so like any other wet brine. No need to inject at the 12lb size?

With soft poultry meat, the open neck and large cavity pop's does mention injecting over 2" and 14 days 4 legged cattle. He mentioned the boneless pork loin falls in the 2" no injection range. He didn't mention injecting poultry. I did the wet curing brine turkey once but just do Kassler Rippchen, individual, cured, boneless, cold smoked, grilled chops with a dry brine cure. 1/4" per day plus two days. I like curing this way vs wet. Seems to have a better flavor.