Easter Ham

[tropics]

Used Pops brine again the low salt
32 day curing then dried for 4 days smoked almost 8 hours to 160°F

Studded with cloves ready for the oven

Baked to an IT of 160°F

Sliced


No plated shots we had Dbl Baked Potatoes, Stuffed Shrooms, Asparagus
Richie

 

[chopsaw]

That's a good lookin' ham Richie . Nice work .

 

[tropics]

That's a good lookin' ham Richie . Nice work .

Rich Thank you thanks for the Like I appreciate it
Richie

 

[smokin peachey]

Looks great!

 

[tropics]

Looks great!

Tank you and thanks for the Like I appreciate it
Richie

 

[TNJAKE]

Looks really delicious Richie. Nice work bud

 

[jcam222]

Looks amazing Richie! I’d go for some of that with some eggs this morning!

 

[tropics]

Looks really delicious Richie. Nice work bud

Jake Thank you Pops brine makes them taste better then they look Thanks for the Like I appreciate it
Richie

 

[tropics]

Looks amazing Richie! I’d go for some of that with some eggs this morning!

We didn't have it with eggs Jeff but we did make Ham an Cheese sandwich Thanks for the Like I appreciate it
Richie

 

[Bearcarver]

Aww, nice Job, My Brother!!
I could make some awesome Sammies with that Ham, for both of us!!
Like.

Bear

 

[tropics]

John Thank you I also thank you for the Like I appreciate it
Richie

 

[Deeez]

Tank you and thanks for the Like I appreciate it
Richie

HI there newbie here,
May a ask what part of the pig is this of. the reason is they call it differently around the world and here in Malaysia is no different.

Thanks ahead.

 

[tropics]

HI there newbie here,
May a ask what part of the pig is this of. the reason is they call it differently around the world and here in Malaysia is no different.

Thanks ahead.

Deeeez Thank you for the Like I appreciate it.
We call them Boston Butts here is a pic showing all the cuts used in the USA.
Welcome to SMF

Richie