Cured ham from a coppa

[smokininthegarden]

I just smoked this ham last Saturday, very good and very easy to make. Started with a 4# coppa and a dry rub, left in fridge for 2 weeks. Then smoked .
I call it “hot and spicy” ham because I used a lot of red pepper on it. I didn’t take any pics of the complete process, but I’m starting another today so I will
take more pics. Stay tuned.

Cal

 

[pc farmer]

Man that looks great.

 

[Sowsage]

Looks real good! Nice job!

 

[chopsaw]

Nice work .

 

[Bearcarver]

Looks Mighty Tasty!!
Need more Pics!!
Thank You.
Like.

Bear

 

[smokininthegarden]

Looks Mighty Tasty!!
Need more Pics!!
Thank You.
Like.

Well here is another pic. Oven fried some potatoes, threw in a few slices of the ham, broke a couple
of eggs over the top, and yes this is dinner. Got no complaints.

Cal

 

[Bearcarver]

Well here is another pic. Oven fried some potatoes, threw in a few slices of the ham, broke a couple
of eggs over the top, and yes this is dinner. Got no complaints.

C

Oh Yeah---I could handle that !!
MMMMMMmmmmmm.................

Bear

 

[gary s]

Mmmm Looks Great

Gary

 

[indaswamp]

I'd eat a plate of that for sure! Like!