Dave Omak’s Picnic Ham

[ddufore]

This was made following Daveomak (RIP) Ham-Easy-Peasy. Started by skinning a fresh picnic, which is front leg. Injected with unsalted vegetable stock that was mixed with 0.4% amesph is, 1% white sugar, 2% kosher salt, and proper amount of cure#1. Stock was 10% by weight of the pork. Injected this solution making sure to get it next to the bones. Placed in a 2.5 gal ziplock bag and into a large bowl. Into the fridge for 10 days flipping each day. After curing, removed from bag and dried with paper towels and put back in the fridge uncovered and on a rack overnight.

Cold smoked the following day with two trays of blended sawdust. Each tray smoked for approx 4 hrs with a 4 hr pause between. This was indeed cold smoked because it was 17 degrees this morning. Sawdust was a blend of maple, cherry, apple, and hickory. Cold smoked in my Big Green Egg just left it in there overnight. Next day I cooked it over homemade oak charcoal at 325 degrees until IT was 153.

This was the second time I’ve done this. The flavor is absolutely delicious. Juicy and very tender. I think next time I’ll do a butt the same way.

 

[pc farmer]

Beautiful ham. I cure a lot of stuff this way. Super easy.

 

[ddufore]

And super tasty!!

 

[chopsaw]

super tasty!!

Yup . The first one I did , I took a bite and just stood there staring at it . No words for how good it was .
Nice work . Been awhile since I
've done one .

 

[smokerjim]

Looks great

 

[thirdeye]

This was the second time I’ve done this. The flavor is absolutely delicious. Juicy and very tender. I think next time I’ll do a butt the same way.

I've done shoulder butts, shoulder picnic roasts and loin roasts, all have been excellent.

Dave always said this is the only recipe he never saw the need to adjust, and I thought to myself "yeah, right". So I tried it exactly... with no changes. He was right!

 

[SmokinEdge]

Yup, Dave hit a home run with that no salt veg broth idea, just fantastic ham.

 

[Rafter H BBQ]

That looks awesome, bet that is so tasty! You definitely made Dave proud! I am sure he’s smiling down saying well done!

 

[SmokeAndCoffee]

0.4% amesph is

Can you clarify what this is for me and the newbies?
thanks

 

[ifitsdeadsmokeit]

I think is is supposed to say amesphos and is a phosphate used for moisture retention. PhosThis Is one brand.

 

[chopsaw]

Can you clarify what this is for me and the newbies?
thanks

Post 10 has you covered . It's a brand of phosphate . I agree , mis-spelled in this thread .

This is the original thread Dave posted . It lists and explains the ingredients .

HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...

I've been injecting hams to cure for some time... decided I needed a needle to get to all parts from one side... No flipping, no turning, here it its.... 5" , #14 gauge blunt/sharpened needle.. Found this picnic at w-m that has NOT been injected... The paper towel is sprayed with vinegar...

www.smokingmeatforums.com

This was a follow up / updated method I think .

~5 days from Picnic to Ham....

I use non enhanced picnics... enhanced is OK but I cut the ingredients in half (1/2), to accommodate all the stuff processors add... Gently heat 10% the weight of the picnic, of Low Salt Vegetable stock, to about 100F.... 9# picnic ~400 grams of stock.... Once warm, ADD IN ORDER and...

www.smokingmeatforums.com

 

[ddufore]

Thanks guys for answering this. Sorry if I misspelled.

 

[sandyut]

I miss daveomak...

 

[thirdeye]

I think is is supposed to say amesphos and is a phosphate used for moisture retention. PhosThis Is one brand.

I messaged the PhosThis company as I had used their AmesPhos for many years and the reply was:

They are the exact, same product with different branding ;-) The new branding was the result of a dispute of my father's estate, which I am in the process of settling. I'm thinking of bringing back the AmesPhos label, but in the meantime, they are the same product, sourced from Germany and repackaged.
--Bill Ames

 

[chopsaw]

Most knew what you meant . Mis -spelled was the wrong way to say it .

 

[ddufore]

My apologies

 

[chopsaw]

Mis -spelled was the wrong way to say it .

My apologies

OK , this is getting weird .
I said above " mis spelled " When I said that I was refering to my post stating that , I referenced it in the wrong context . Not you .

 

[ddufore]

Gotcha. I also miss Dave.

 

[SmokinEdge]

 

[Abigail4476]

This was made following Daveomak (RIP) Ham-Easy-Peasy. Started by skinning a fresh picnic, which is front leg. Injected with unsalted vegetable stock that was mixed with 0.4% amesph is, 1% white sugar, 2% kosher salt, and proper amount of cure#1. Stock was 10% by weight of the pork. Injected this solution making sure to get it next to the bones. Placed in a 2.5 gal ziplock bag and into a large bowl. Into the fridge for 10 days flipping each day. After curing, removed from bag and dried with paper towels and put back in the fridge uncovered and on a rack overnight.

Cold smoked the following day with two trays of blended sawdust. Each tray smoked for approx 4 hrs with a 4 hr pause between. This was indeed cold smoked because it was 17 degrees this morning. Sawdust was a blend of maple, cherry, apple, and hickory. Cold smoked in my Big Green Egg just left it in there overnight. Next day I cooked it over homemade oak charcoal at 325 degrees until IT was 153.

This was the second time I’ve done this. The flavor is absolutely delicious. Juicy and very tender. I think next time I’ll do a butt the same way.

Fantastic job, great post.