First time curing fresh ham.

[Bbs383ci]

We recently butchered a hog and I took one of the hams and cut it in half. I did this so I would have smaller chunks of meat to work with while figuring out the process of brining a ham.

I opted to try the Brown Sugar Kit from LEM Products. It requires you to pump the brine in the ham and then soak it in brine for up to 7 days.

My ham weighed around 7.5lbs so I did the brine and injection for 7lbs of meat.

In the LEM Kit they have a bag that you use for the injection cure and then a larger bag that’s for the soaking cure.

I set the ham in a large Tupperware bowl to start the injection process. I injected all the cure that I could and then transferred everything into a stainless pan I mixed up the soaking cure and poured it over the ham. Then I took what was left over from the injection bowl and poured it in with the soaking brine.

I let it brine for 6 days and I put it on the Brazos Smoker this morning around 8:40. Been running temps between 180-210 trying to keep a thin blue smoke on it.

Hoping smoke time will be around 5-6 hours.

 

[Bbs383ci]

Smoked it for about 4 hours and then wrapped it up and finished it in the oven.

To us the smoke flavor was a touch strong. I think on the next one I’ll smoke it for about 2-3 hours then finish in oven.

It is really good traditional ham taste. I like my ham a little sweeter but my wife wanted to try it plain to see how we could improve it.

The Lima beans with bacon and sausage are excellent as well.

 

[Hijack73]

Is the smoke too strong after a rest period (like the next day)?

Just curious, as I smoked some bacon the other week that took on almost no color during a cold smoke then when I went to hot smoke to get some color on it the color went from a 3 to an 11 REALLY quick and is quite smoky in taste. Not unbearable, but VERY pronounced - even after a week plus of mellowing time.

 

[tallbm]

Smoked it for about 4 hours and then wrapped it up and finished it in the oven.

To us the smoke flavor was a touch strong. I think on the next one I’ll smoke it for about 2-3 hours then finish in oven.

It is really good traditional ham taste. I like my ham a little sweeter but my wife wanted to try it plain to see how we could improve it.

The Lima beans with bacon and sausage are excellent as well.
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Hi there and welcome!

That looks fantastic! I used that kit once and my hams were waaaay too salty.
If you ever want to venture into doing your own cure for these things it's pretty simple and you get to tune it the way you like. There is lots of good knowledge here to help with that.

I look forward to seeing your next smoke :D

 

[SmokinEdge]

Looks delicious. Glad you are happy and yes Injection curing is a must with leg hams. Nice work. We have a few different ways to cure hams here without buying cure packets, homemade. Reach out if itrested

 

[pc farmer]

Looks delicious. Glad you are happy and yes Injection curing is a must with leg hams. Nice work. We have a few different ways to cure hams here without buying cure packets, homemade. Reach out if itrested

Yeah. And a much better product.

 

[pc farmer]

Smoked it for about 4 hours and then wrapped it up and finished it in the oven.

To us the smoke flavor was a touch strong. I think on the next one I’ll smoke it for about 2-3 hours then finish in oven.

It is really good traditional ham taste. I like my ham a little sweeter but my wife wanted to try it plain to see how we could improve it.

The Lima beans with bacon and sausage are excellent as well.
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Looks like a good meal