Deboned Picnic Ham ~ Foamheart

[tropics]

Kevin I have a 40 lb bag of cob I may be low on apple Thanks
Richie

 

[foamheart]

<Chuckles>
Just 40#, well remember and use them sparingly.......

 

[indaswamp]

Foamy, You do mojo in the smoker... amazing stuff there.....

It's da voodoo grease stain symbols onda inside smoker walls....that's his secret! <sarc>:D

 

[foamheart]

That is called Gris Gris and we don't mention that out loud.

 

[myownidaho]

I don’t know how I missed this! Except for the trussing, that looks awesome! :p:p:p Been there, done that.

Looking forward to the final report!

 

[indaswamp]

That is called Gris Gris and we don't mention that out loud.

Hehehehe......<wink>

On the smoker wall to the right of the ham....

 

[pc farmer]

That looks great Foam. I love using cob as you know. Cant wait to see it cooked and sliced.

 

[pops6927]

Kevin you are a few days ahead of me.I just made my first gal. of brine going to let it cool.Then add the cure
Richie
Nice job on the tying

Cool? Then add the cure?

 

[foamheart]

I don’t know how I missed this! Except for the trussing, that looks awesome! :p:p:p Been there, done that.

Looking forward to the final report!

Thank you. My niece said I was going to cut into it and it was going to be hollow after all the fatty juices squirted out! She's our city princess token family member......LOL

 

[foamheart]

That looks great Foam. I love using cob as you know. Cant wait to see it cooked and sliced.

Thanks and me too! You made me think of something I had not thought of before. You packaged (vac sealed) yours till next week. I wonder how it would be to glaze it then vac seal it. Wouldn't that cause that glaze to better permeate the meat for a deeper flavor modifier? Hmmmmm........... You make pickles faster in a vacuum. You can cut down the time to cure jerky in a vacuum. I wish I was talented enough with the vac-sealer to chance sucking the glaze up into the vacuum pump.

 

[foamheart]

Cool? Then add the cure?

Sure, I always heard that boiling the brine with the cure in it degraded it. So I too, cool my brine with ice before adding both any extract flavors due to the vaporization of the alcohol or the cure. Are you saying we need not do that? This is an ongoing learning process.

 

[chopsaw]

If you are going to heat the brine , add cure after it cools .

 

[foamheart]

Well, I was informed if I wanted pictures I should have done 'em yesterday. LOL

Here is all all that ham that was left and I had to remind 'em I had not eaten yet. They begrudgenly allowed me to have the two heels.



SCORECARD
The sugar snaps and carrots - gone.
The creole mustard - Gone (with orders for more)
The jello Mold (carrot & pineapple) - One serving left for my supper.
Pecan Pie - 2 slices (They were two full to get more than one piece)
Lemon Meringue - See pecan pie. LOL

Learned: I did a 1/1/1 ration brine this time and it tasted like a store ham, a touch salty for me but everyone liked it. Thank you Pop for teaching us. Heels are a bit dry, thinking a pot of Navy beans is soon forthcoming.

 

[tropics]

Well, I was informed if I wanted pictures I should have done 'em yesterday. LOL

Here is all all that ham that was left and I had to remind 'em I had not eaten yet. They begrudgenly allowed me to have the two heels.

View attachment 359336

SCORECARD
The sugar snaps and carrots - gone.
The creole mustard - Gone (with orders for more)
The jello Mold (carrot & pineapple) - One serving left for my supper.
Pecan Pie - 2 slices (They were two full to get more than one piece)
Lemon Meringue - See pecan pie. LOL

Learned: I did a 1/1/1 ration brine this time and it tasted like a store ham, a touch salty for me but everyone liked it. Thank you Pop for teaching us. Heels are a bit dry, thinking a pot of Navy beans is soon forthcoming.

They didn't leave ya much,I bet it was good as quick as it went.I posted the pic of my tying job LOL
That Ham looks good.
Richie

 

[foamheart]

They didn't leave ya much,I bet it was good as quick as it went.I posted the pic of my tying job LOL
That Ham looks good.
Richie

Your ham looked awesome! AND it was sliced so pretty, slicer or a carving knife or are you just that good with a butcher knife?

When I saw it for some reason I remembered that Jesus was much like you, both fishermen. I wonder why you are supposed to eat seafood all lent but on Easter you quit. Seems odd to me that the holiest day of the season you revert to meat. Why wouldn't you revert to meat the day after lent?? When ya get old your mind rambles with the strangest thoughts. Most folks here now do crawfish boils for Easter.

I hope you and your bride had a great Easter Richie!

 

[Rings Я Us]

Looks wonderful.. I missed it in March..

 

[foamheart]

Looks wonderful.. I missed it in March..

View attachment 359417

Thank You Johnny.

You know eating it was a let down after the dang thing sat in the reefer for a week. It smelled soooooo good!! I wish we had hamburgers and left the ham in the reefer. LOL... I figure the stuff in that reefer will probably freeze this week cause the door will not be opened as much...>LOL

 

[Rings Я Us]

It's good for grilled ham and cheese too.. Yumm..

 

[mike5051]

Your ham looked awesome! AND it was sliced so pretty, slicer or a carving knife or are you just that good with a butcher knife?

When I saw it for some reason I remembered that Jesus was much like you, both fishermen. I wonder why you are supposed to eat seafood all lent but on Easter you quit. Seems odd to me that the holiest day of the season you revert to meat. Why wouldn't you revert to meat the day after lent?? When ya get old your mind rambles with the strangest thoughts. Most folks here now do crawfish boils for Easter.

I hope you and your bride had a great Easter Richie!

Yes indeed! Boiled three sacks on Easter Sunday on the north shore...

 

[pops6927]

Cool? Then add the cure?

You don't need to heat it, you don't need to boil it, only stir until dissolved. The cure is totally dissolvable; once dissolved, it cannot be un-dissolved. Once dissolved, the ingredients do not need to be re-stirred; they have been dissolved initially and completely. I have done this thousands upon thousands of times, from one gallon to 55 gallon batches, a dozen times over. Don't make it more difficult than it has to be. Add ingredients, add water, stir a couple dozen times, pour in and just plain let it sit and do it's magic! So Simple!