Ham Conversion

[jfoote]

I recently bought a half hog and just got it home this weekend.  I have two 8lb hams that are already cured.  I really dont like traditional holiday style hams and would like to change it up a  little bit.  Any ideas would be great. 

The only thing I have thought of so far is to smoke it up to temp.  Cut it into 1-2" cubes and reseason and smoke like burnt ends on a brisket.  Has anyone ever tried something like that?  I am still working in my mind what kind of "au jus" stlyle sauce to add into it.

 

[humdinger]

I've never heard of it but sounds good enough. You could be a pioneer!

 

[jfoote]

I am just glad there is not a lot of pressure from the family for this to turn out well.  I have thoroughly explained that this is completely experimental.  I need to unthaw one of them tonight so that I can see how salty their cure is.  I may need to soak it to try and get some salt out. 

 

[bbqbrett]

Wow, never thought of that before but it sounds like it could be pretty good!  Let us know how it works out.

 

[Bearcarver]

I never did that either, but it should end up a lot like "pulled ham", which is curing a butt or ham, and then smoking it to 205, just like a regular Boston Butt. Then pulling it just like uncured Pulled Pork.

My favorite!!!

Bear

 

[jfoote]

Man that does sound good...... I will do both.  Do you rub like normal just with less salt?  Any issues with dryness?
 

 

[Bearcarver]

Man that does sound good...... I will do both.  Do you rub like normal just with less salt?  Any issues with dryness?
 

jfoote,

I used my normal rub. I wouldn't use salt on this. I had no dryness issue.

I hope this pic comes out OK---I only copied & pasted it.

If you'd like to see this, I just posted the whole step by step:

http://www.smokingmeatforums.com/t/138526/buckboard-bacon-and-pulled-cured-boston-butt-ham

Bear

 

[jfoote]

I am getting a little hungry now.  I wish that the little guy was not frozen or I would start tonight.  It is thawing now, so maybe tomorrow I can throw it on.  I can't wait to taste to goodness.
 

 

[mountainhawg]

I'll give you credit for trying something different and good luck! 

 

[chef jimmyj]

Just to add another option. One of the top 5 meals in my house is Boiled Supper, at least that is what the kids call it. A small Cabbage cut in quarters, 4 Carrots cut in 3" lengths, 4 Ribs Celery cut the same, 3 small Onions halved through the root so it holds together, 6 Garlic Cloves, 1 Bay Leaf, 1tsp Black Pepper and 1 Tbs Salt...Combine all the veg and cover with water by several inches. Bring to a boil and then Simmer 30 minutes. Add 1lb small Red Potatoes and your Ham, may need to cut it in large pieces to fit, cover and simmer until the potatoes are tender and the Ham is hot, an IT of 140*F. Slice the Ham and serve with a variety of veg slathered in Butter. Left overs can be drained well, cut into bite sized pieces and Fried in Butter or Bacon Grease until Brown for a great Hash. Add some poached or fried eggs for Breakfast...JJ

 

[jfoote]

IMG_20130326_193948.jpg

• jfoote
• Mar 26, 2013

IMG_20130326_193939.jpg

• jfoote
• Mar 26, 2013

https://statich.smokingmeatforums.com/d/d1/d18e1bc3_IMG_20130326_193939.jpeg
Just put the guy in about an hour ago