Ham

Discussion in 'Pork' started by dogcop1us, Jan 9, 2012.

  1. dogcop1us

    dogcop1us Smoke Blower SMF Premier Member

    Made a ham, used pop's cure recipe and cured it for 3 weeks, then i smoked it till it was at 150 degrees.

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    Just out of the cure

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    out of the smoker

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    sliced up and ready to eat!
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nice job Dog!...looks tasty...JJ
     
  3. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Looks great . Nice job Thumbs Up
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Oh Boy! That's a beauty! Great job!!!
     
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks mighty tasty - Great job 
     
  6. smokin - k

    smokin - k Meat Mopper

    Isn't Pops brine amazing?! Great project and awesome final product! Happy Smoking, Smokin - K
     
  7. johnnie walker

    johnnie walker Smoking Fanatic

    Fantastic job on the ham. [​IMG]
     
  8. raptor700

    raptor700 Master of the Pit OTBS Member

    Great job on the ham [​IMG]

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  9. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Initially cook it in the smoker to an internal temp of minimum 146° throughout for fully cooked (150° or higher to be safe).  Then, once chilled after initial meal, reheat to minimum 135° in the oven or in the smoker to re-serve, or slice and fry, bake a slice, etc.

    You could take it from the brine to the oven and bypass smoking, you'd have pickled cooked pork with no smoke flavor, much like pickled pig hocks in a jar.  For true ham flavor, you'd be best served smoking it.
     
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    Your ham looks mighty darn yummy to me too.
     
  11. africanmeat

    africanmeat Master of the Pit OTBS Member

    Wow it looks like a great ham
     

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