accidental ham

[gypsyseagod]

ok so... my b-day cook last monday i did a pork shoulder- took it to 140-150 trimmed a bit off & wrapped fridged it until today- lots of things going on etc. short story long- actually fergot it was in the fridge(i cook a lot) wrapped & stored @ 40 deg.for 6 days(w/ the left over brisk)heated tent/foil w/ a bit of juice @ 325 for 2 hrs to pull & i made a cut- wham it's hickory ham.. see 4 yourself. http://s178.photobucket.com/albums/w...od/food%20pix/ i know i know - never done ham on purpose but it was cooked fully & tasted like a hick(not a hillbilly) smoked ham. p.s. thats the left over brisk on the next pic.

 

[chris_harper]

that brisket sure looks good. accidental ham, eh. i bet it tasted good though.

 

[gypsyseagod]

i swear, it tastes better than eckridge,tyson,etc... it's ham i tell ya lol.

 

[deejaydebi]

SOunds like you accidentally brined it somehow. Well ya never know. Something cured it. Looks good!

 

[navionjim]

know i know - never done ham on purpose but it was cooked fully & tasted like a hick(not a hillbilly) smoked ham. p.s. thats the left over brisk on the next pic.[/quote]


I did that with a loin when I was trying to make Canadian bacon, it didn't quite qualify as bacon, but made a damn fine ham!