Skin, bone and some fat removed.
Rinsed and soaked in distilled water
Arrows point out the pink area I cut a test piece from.
Setting up for the rain cap
After 28 hours cold smoke over 3 days
Looking good so far.
This fresh ham I injected and cured in a tasty mix for many days is looking good.
There are many good recipes here for curing ham . My recipe includes pickling spice and garlic bulbs cut in half added in.
I used distilled water and that's cheap to pick up.
The ham was about 4 " thick in some places so a regular stay in the curing brine was not a good choice. You need to follow special injecting procedures for meat this thick.
Anyway I took the bone out prior to brining . I tied the ham in 3 places and netted it after it was ready to dry a couple days on a wire rack in the fridge .
I used a blend of maple, hickory and cherry pellets in the AMNPS 3 nights in the smoker as I slept. All 3 nights it was in the mid 30s outside and either raining or snowing.
Below are some pics of the ham in somewhat of an order. I chose to cold smoke 3 days with the rest between on good members' advice.
The ham will be baked in an oven to 160 internal temp in a couple days.
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