Fresh Ham...Qview

Discussion in 'Pork' started by buffalosmoke, Apr 20, 2009.

  1. buffalosmoke

    buffalosmoke Meat Mopper

    NH
    Ok....here's some pics of the 28 pound Fresh ham I did for Easter. This thing was huge, and I didn't have a lot of time to prepare for it. I did a 24 hr brine and injected it.

    Right out of the package and cleaned up:


    Scored and ready for brining:


    Out of the smoker after getting a glaze I made from reduced apple juice and bourbon:
     
  2. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Hmm .. I'm interested in what this tasted like. If it was fresh, it wasn't cured, correct? What kind of wood did you use to smoke it?
     
  3. cruizer

    cruizer Smoking Fanatic SMF Premier Member

    Very nice! Would liked to have seen some sliced but I bet that thing is gone. [​IMG]
     
  4. buffalosmoke

    buffalosmoke Meat Mopper

    NH
    It was a fresh ham....no cure. Very much like a big shoulder. And that's what it tasted like too. Everyone really enjoyed it, once I explained why it wasn't pink. They really liked the crispy pieces of skin though!

    I used apple wood to smoke it.
     
  5. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Ah, apple wood ... yum!!! Glad to hear it was a hit, that's what counts! [​IMG]
     
  6. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Nice looking Ham
     

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