*Official* Easter ham thread
- Thread starter mythmaster
- Start date
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lol @ 1ribshort
Here it is ready for the oven. I took it out of the fridge for 1/2 hour and preheated the oven to 325*. I'll hit it with the glaze after an hour and bring the temp up to 140*.
Here it is ready for the oven. I took it out of the fridge for 1/2 hour and preheated the oven to 325*. I'll hit it with the glaze after an hour and bring the temp up to 140*.
mythmaster
I think I might have left the skin on or had trimed it before the smoke. That area might be a place where unsealed meat will dry out.
Fresh hams are realy not a lot dissimular to pork butts in the connective tissue department I think. I hope yours turns out tender from smoking to 160 degrees as I recall your target temp.
Keep us posted please.
Been a many years sisce I had done a fresh ham, even then it was a netted boneless one, done on rotissory in my webber charcole grill.
I think I might have left the skin on or had trimed it before the smoke. That area might be a place where unsealed meat will dry out.
Fresh hams are realy not a lot dissimular to pork butts in the connective tissue department I think. I hope yours turns out tender from smoking to 160 degrees as I recall your target temp.
Keep us posted please.
Been a many years sisce I had done a fresh ham, even then it was a netted boneless one, done on rotissory in my webber charcole grill.
Here it is glazed. I should've put the glaze on earlier so I could give it a couple of coats. It only got to cook with the glaze for 15 mins before temp was up over 140*.
@Olecrosseyes:
I did leave the skin on, but I was really surprised at how little of it there was. Hopefully it won't be dry!
Gonna tent it for 1/2 hour then slice it before I take it over to my cousin's.
@Olecrosseyes:
I did leave the skin on, but I was really surprised at how little of it there was. Hopefully it won't be dry!
Gonna tent it for 1/2 hour then slice it before I take it over to my cousin's.
Dangit. It's WAY TOO DRY!!! I'll have to inject it next time. Unfortunately, I had already dumped the pan juices, too. Frankly, I'm not 100% sure that it was cured properly, but what do I know?
Well, maybe someone will learn from my mistake.
Happy Easter, everyone!
Well, maybe someone will learn from my mistake.
Happy Easter, everyone!
Happy Easter to you too!
You state "not cured properly", If it was a fresh ham, it should have been cut straight from the hog, nothing done to it other than wraping for sell. I think, or might I be wrong? The brine or other curing would have been left up to you.
How was it for tenderness?
Very Very sorry for your dissapointment through planning to show with pride what you created and crafted for your family!
Keep at it, Rome was not created in a day, even though Moses parted the waters in a moment, he still had help!
You state "not cured properly", If it was a fresh ham, it should have been cut straight from the hog, nothing done to it other than wraping for sell. I think, or might I be wrong? The brine or other curing would have been left up to you.
How was it for tenderness?
Very Very sorry for your dissapointment through planning to show with pride what you created and crafted for your family!
Keep at it, Rome was not created in a day, even though Moses parted the waters in a moment, he still had help!
I know it is not FDA correct but I pull my pork loins at 145 to 150 and at times at the 150 area they seem to be a bit dry to us as well.
Loins do not have the connective tissues that hams would have but I think I would have gone to about the same temp as you did and would have been just as dissapointed as you.
Sorry for your loss.
Loins do not have the connective tissues that hams would have but I think I would have gone to about the same temp as you did and would have been just as dissapointed as you.
Sorry for your loss.
Thanks. Well, I *specifically* asked him for one that had been cured, and he reassured me that it had been when I picked it up. I had my doubts when he said that it had been butchered only 2 days earlier. Don't they have to sit for like a week?
It just looks more like a roast to me. A very dry, dry, dry roast. It's tender enough, though. It might be OK with some BBQ sauce.
Live and learn.
It just looks more like a roast to me. A very dry, dry, dry roast. It's tender enough, though. It might be OK with some BBQ sauce.
Live and learn.
I'm not positive about this, but I think if it only says "Fresh", that means not cured, cooked, or smoked. Your package said "Fresh".
Others know a lot more than I do.
Besarcarver
Others know a lot more than I do.
Besarcarver
I wouldn't say that!
It seems you did it fast enough & hot enough that it'll be plenty safe to eat, unless I missed something.
If you would have done a low & slow smoke on a fresh ham, that would be something else. It looks & sounds plenty good to me.
Bearcarver
It seems you did it fast enough & hot enough that it'll be plenty safe to eat, unless I missed something.
If you would have done a low & slow smoke on a fresh ham, that would be something else. It looks & sounds plenty good to me.
Bearcarver
nozzleman
Smoking Fanatic
Well I made the Maple Bourbon Ham for Easter.
Here it is all rubbed down and headed to the smoker.
And here it is coming out of the smoker.
Here it is all rubbed down and headed to the smoker.
And here it is coming out of the smoker.
Don't be too hard on yourself (err err humm, Practice what you preach Denny O (talking to my self)),
Some of the discriptive label can be wrong if they have not had your piticular item ie had a previous lable or for a brand new product that would be miss leading But the Butcher I believe may have told you it was aged, menning hung for only 2 days in the cooler after butchering?
At least it was tender enough! That had been an issue for me on the grill w/ a freash one. I have never tried them in the smoker yet.
Concider it a good start and move towards a better one next time. Perfection is from trial and error. We all have had a bunch of those haven't we? I sure have!
Some of the discriptive label can be wrong if they have not had your piticular item ie had a previous lable or for a brand new product that would be miss leading But the Butcher I believe may have told you it was aged, menning hung for only 2 days in the cooler after butchering?
At least it was tender enough! That had been an issue for me on the grill w/ a freash one. I have never tried them in the smoker yet.
Concider it a good start and move towards a better one next time. Perfection is from trial and error. We all have had a bunch of those haven't we? I sure have!
hokiesmokie
Fire Starter
- Mar 28, 2008
- 47
- 12
For Easter, I smoked a spiral-sliced pre-cooked ham from the grocery store. It weighed in at 10.4 pounds and had a light glaze on it out of the package. I used Jeff's rub and barbecue sauce (only for the last 30 minutes of smoking time). Total smoking time was 3 hours at 220-230 F over RO lump charcoal and hickory chunks.
It went in the refrigerator overnight, and was served cold for Easter brunch with an egg-sausage-bacon-cheese breakfast casserole, fruit salad, and danish.
The ham wasn't dried out at all and was very smoky; I feared too smoky for some people (not for me, though). I was expecting the wife to not like it because of the smokiness, as she doesn't like heavy smoke flavor, but she actually gave it good marks. I thought it was pretty good for a first attempt at a smoked ham.
We had a lot left over as we had only 4 ham eaters for the meal. The only Q-view I have is of the leftover meat after I carved it off the bone:
About 2/3 of this went into the freezer, and the rest will be left in the refrigerator for picking at during the coming work week.
It went in the refrigerator overnight, and was served cold for Easter brunch with an egg-sausage-bacon-cheese breakfast casserole, fruit salad, and danish.
The ham wasn't dried out at all and was very smoky; I feared too smoky for some people (not for me, though). I was expecting the wife to not like it because of the smokiness, as she doesn't like heavy smoke flavor, but she actually gave it good marks. I thought it was pretty good for a first attempt at a smoked ham.
We had a lot left over as we had only 4 ham eaters for the meal. The only Q-view I have is of the leftover meat after I carved it off the bone:
About 2/3 of this went into the freezer, and the rest will be left in the refrigerator for picking at during the coming work week.
coacher72
Smoking Fanatic
I tried my first ham. Being a newbie I used SMOKEGUY's rub and glaze. Thanks for providing the link.
I smoked the ham for 6 hrs using lump charcoal and a mix of apple and hickory. Smoke temp. was 225.
Here is the Ham all rubbed down and ready for the smoker.
The next picture is what it looked like after the smoke. I almost forgot to take a picture so this is after we ate.
I captured the drippings added a little pineapple juice, added a cup of raisins and boiled for 10-15 min. Thickened it with a corn starch slurry and it made a great raisin sauce for the Ham. All in all it turned out great and was liked by all. I don't think I'll ever baked another ham.
I smoked the ham for 6 hrs using lump charcoal and a mix of apple and hickory. Smoke temp. was 225.
Here is the Ham all rubbed down and ready for the smoker.
The next picture is what it looked like after the smoke. I almost forgot to take a picture so this is after we ate.
I captured the drippings added a little pineapple juice, added a cup of raisins and boiled for 10-15 min. Thickened it with a corn starch slurry and it made a great raisin sauce for the Ham. All in all it turned out great and was liked by all. I don't think I'll ever baked another ham.
The ham turned out great! Great smoke flavor, not too much salt, and extremely tender and juicy! Qview:
Just out of the oven:
Femur bone out, sectioned into subprimals (bottom, top and sirloin tip):
Sliced ready to eat!
Not much left! It got scarfed up pronto!
See the entire thread on it's processing, curing, smoking, boning prep, and associated lard an pie at:
http://www.smokingmeatforums.com/for...threadid=89979
Thanks for looking!
Just out of the oven:
Femur bone out, sectioned into subprimals (bottom, top and sirloin tip):
Sliced ready to eat!
Not much left! It got scarfed up pronto!
See the entire thread on it's processing, curing, smoking, boning prep, and associated lard an pie at:
http://www.smokingmeatforums.com/for...threadid=89979
Thanks for looking!
Thanks, you guys. It was actually pretty good, and I received compliments. It was even better cold in a roll! Seemed juicier. I was surprised that there were very little leftovers. All-in-all, not a bad experience, just not exactly what I wanted.
Also, thanks to everyone else for posting Q-view! They all look awesome!
Also, thanks to everyone else for posting Q-view! They all look awesome!
That statement is what keeps us coming back to the pit.
Glad things were good for you, try it again. And enjoy!
Glad things were good for you, try it again. And enjoy!
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