cf, man that ham is gonna rock ! :xrocker: Y'all are gonna be eatin really good ! :biggrin:
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Easter ham?
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
So I seasoned lightly with SPOG. Got kbb and have apple and hickory in the basket.
Gonna get it started around 10 or 11 tomorrow.
Gonna get it started around 10 or 11 tomorrow.
Just a heads up my friend. Last year when I smoked my ham, I found it to be the first meat I did NOT care for at the lowest IT possible. My ham at 145 IT was terrible. It seriously tasted raw. But when I raised the IT a little and browned some edges it was much much better.
That is/was my experience. I like everything rare, you know, knock off the horns, wipe the other end and run it across the fire once and I am a happy camper. BUT seems ham is the only exception. You might plan it to be ready just a tad early in case you find the same thing.
Its just my experience.
That is/was my experience. I like everything rare, you know, knock off the horns, wipe the other end and run it across the fire once and I am a happy camper. BUT seems ham is the only exception. You might plan it to be ready just a tad early in case you find the same thing.
Its just my experience.
Going to 175 IT.
pigglywiggly
Fire Starter
I too dont like my hams at an IT of 145. I found 155-160 to be perfect for me. I usually pull it at 155-158 or so and put it in a small cooler and drive it over to my mother in laws for dinner. Usually rests in the cooler for 2-3 hours. I am sure 175 will be fine, but i would consider pulling it off earlier.
Put my whole ham on the smoker this morning about 4am. Can't wait till dinner time!
Put my whole ham on the smoker this morning about 4am. Can't wait till dinner time!
Last edited:
4 Hours in.
Just put in food probe. 145 IT.
Man the meat is tough. Hope it gets more tender.
Just put in food probe. 145 IT.
Man the meat is tough. Hope it gets more tender.
Last edited:
That sure does look pretty.........
shtrdave
Smoking Fanatic
Looks good so far, Can't wait to see the ending.
Thanks. Just hope it gets tender.
pulled off. 6 hours and IT of 170. Wrapped in foil till supper.
Not sure on all the bark.
Not sure on all the bark.
The bark looks great from here. Like some real tasty stuff!
Getting ready to slice her up.
</ insert drum roll here>
Me and Foam are as excited as you are.
Middle of ham. Its all cured very nice.
Plate of it to go to my parents.
Just look how juicy it is. Great ham flavor and the bark. WOW.
What have I done??????
No more store bought ham,bacon,dried beef,bread rolls.
This forum is great.
Big thanks to Todd for letting me bother him with all my question.
Thanks to Pops for the great brine.
Plate of it to go to my parents.
Just look how juicy it is. Great ham flavor and the bark. WOW.
What have I done??????
No more store bought ham,bacon,dried beef,bread rolls.
This forum is great.
Big thanks to Todd for letting me bother him with all my question.
Thanks to Pops for the great brine.
Last edited:
shtrdave
Smoking Fanatic
Looks like it turned out great. Did it turn out how you thought it would? How about the people that ate it, positive feedback?
brooksy
Master of the Pit
That is a beautiful looking Ham Farmer!!!
Looks like it turned out perfect man
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
