cured,smoked...HAM

Discussion in 'Smoking Bacon' started by tony111, Feb 6, 2008.

  1. tony111

    tony111 Smoke Blower

    Just finished my firt pork ham. It was 18lbs. with the bone in but I deboned it so I could run it through my slicer when it was done. It was injected and soaked in brine with a sweeter than sweet cure from LEM. Soaked for 6 days , washed of and soaked in clean water for about an hour. Just over 18 hours in the smoker and man did it turn out nice.
    This was my first pork ham , have done some venison hams as a learning curve and messed up a couple. The Mrs. would have skinned me alive if I screwed this one up!!!!

    p.s. I know the tie job is not the best with the butchers twine....something I need to work on
     
  2. short one

    short one Smoking Fanatic OTBS Member

    Tony, ham looks great, can almost taste it. By the way, the tie job doesn't affect the outcome and taste. Keep up the good work and enjoy.
     
  3. walking dude

    walking dude Smoking Guru SMF Premier Member

    tony.........was that a shoulder or a hock?

    i THINK thats what is called the hindquarter
     
  4. tony111

    tony111 Smoke Blower

    It was the hind leg of a 235 lb pig
     
  5. walking dude

    walking dude Smoking Guru SMF Premier Member

    great job dude.............points for you
     
  6. white cloud

    white cloud Master of the Pit OTBS Member

    In the first pic, I can see the closed eyes, the mikey jackson nose and lips. It looked like a smoked head. No really, I don't know why I allways look at things different. It really does look good. Done a real good job. Man I got a lot on my list of things to try.
     
  7. white cloud

    white cloud Master of the Pit OTBS Member

    I'm sorry I keep going back to take peek and LMAO
     
  8. walking dude

    walking dude Smoking Guru SMF Premier Member

    CRAP dude......i GUESS you look at stuff differently

    i STILL don't see it
     
  9. white cloud

    white cloud Master of the Pit OTBS Member

    C'mon, On the right side of the ham it (well to me anyway) looks like a side view of a head.
     
  10. navionjim

    navionjim Smoking Fanatic OTBS Member

    Sure its a nice ham, but man what I would give for your slicer!
    Jimbo
     
  11. white cloud

    white cloud Master of the Pit OTBS Member

    I noticed that slicer also. what is the brand name on that? sure is heavy duty job.
     
  12. lcruzen

    lcruzen Master of the Pit OTBS Member

    Might fine looking ham there! Gotta try one myself someday. Like the idea of boning it out first.

    Lou
     
  13. glued2it

    glued2it Master of the Pit

    Good looking ham!

    I make hams all the time. I use butts, tenderloins, Shoulders, and pork chops for breakfast hams.

    One of these days I might actuall use a fresh ham[​IMG]

    I do all my cures from scratch.


    Butt


    Tender loins

    Shoulder
     
  14. tony111

    tony111 Smoke Blower

    The slicer is an old Hobart model 411 slicer
    Hey glued2it that is some nice looking ham...what do you use for your cure? I have done a few venison hams with tenderquick and brown sugar. Would love to hear what you use.
     
  15. walking dude

    walking dude Smoking Guru SMF Premier Member

    me also............ [​IMG]
     
  16. shellbellc

    shellbellc Master of the Pit OTBS Member

    How many times did everyone go back to try to find the face???

    Great looking ham!
     
  17. desertlites

    desertlites Master of the Pit OTBS Member

    must admit me a couple shell.
     
  18. goat

    goat Smoking Fanatic OTBS Member

    Good job tony. That ham looks wonderful.
     
  19. glued2it

    glued2it Master of the Pit

  20. I have never smoked a ham. I was burned out on baked ones so bad that when I buy a pig-usually have them made into ground sausage which I LOVE! However-after seeing this-I may have to try one!
     

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