- Dec 13, 2015
- 47
- 11
Merry Christmas everyone!
Just looking for a little advice if anyone is trolling these pages on Christmas. I'm worried that I should just toss my Christmas ham but there are many variables so I want to get some advice. I'm not sure how this went terribly wrong.
Had a recipe from a world class chef for a 20lb bone in, skin on ham. I used half a ham (11lbs) (also missing skin on one side), otherwise tried to follow this as close as I could.
Brined in 2 Gal water, 1 Cup kosher salt, 1 Cup Brown Sugar (and some other herbs) for 4 days, (recipe called for 7 but wasn't possible). Pulled it out of the brine and noticed that the top little bit I had weighted down appears not to have been fully submerged.
Threw it on a 200* smoker today at 10:30. The recipe says it should take approx 7-8 hours for the 20lb ham to get to 165*.
At 1:30 I inserted my probe (wiped clean with tequila before inserting) and it was only 81* in the center.
At 4:00ish I decided something had to be done so I wrapped in foil and upped the temp to about 325.
It's 5:00 now and it is only 132* in the center.
Do you guys think I should trash this ham? Would you still serve it?
Thanks as always and Merry Christmas!
Just looking for a little advice if anyone is trolling these pages on Christmas. I'm worried that I should just toss my Christmas ham but there are many variables so I want to get some advice. I'm not sure how this went terribly wrong.
Had a recipe from a world class chef for a 20lb bone in, skin on ham. I used half a ham (11lbs) (also missing skin on one side), otherwise tried to follow this as close as I could.
Brined in 2 Gal water, 1 Cup kosher salt, 1 Cup Brown Sugar (and some other herbs) for 4 days, (recipe called for 7 but wasn't possible). Pulled it out of the brine and noticed that the top little bit I had weighted down appears not to have been fully submerged.
Threw it on a 200* smoker today at 10:30. The recipe says it should take approx 7-8 hours for the 20lb ham to get to 165*.
At 1:30 I inserted my probe (wiped clean with tequila before inserting) and it was only 81* in the center.
At 4:00ish I decided something had to be done so I wrapped in foil and upped the temp to about 325.
It's 5:00 now and it is only 132* in the center.
Do you guys think I should trash this ham? Would you still serve it?
Thanks as always and Merry Christmas!