OK, I just ordered a Genuine Smithfield Ham

[mythmaster]

Even though I totally couldn't afford to do it, I did it anyway.  I love me some country ham!  http://www.smithfieldhams.com/product/455/genuine-smithfield-ham

It cost me $88, and I'll only be able to smoke 1/2 of it at a time in my MES.  I'll put the shank in with some blackeye peas, too.  Thank you for looking.

I'll start another thread when it gets here.

 

[corn cob]

You're gonna smoke a dry cured ham....I'll be very interested with your results.......

 

[mythmaster]

Yes, normally they are boiled because that continues to draw the salt out of them.  But, I'm going to soak it for a couple of extra days and smoke the hell out of it with some hickory.  I'll probably have to 1/2 it for it to fit in my MES, but I'm totally cool with that.  The shank will season my blackeyed peas beyond all reckoning.

So, here we go with an $88 cut of meat that I totally can't afford.

I'll start a new thread when it gets here. 

 

[meateater]

Never had a smithfield ham but it sounds great.

 

[Bearcarver]

I think you have to have a permit to carry a Hog-leg like that!

Bear

 

[caveman]

Good luck Myth.  Will watch for the details.

 

[mythmaster]

lol. bear!  I can't wait to see her!

I'm tingly all over! 

 

[mythmaster]

Thanks, everyone!  The order is confirmed, but I don't think that it has shipped yet.  I'm really excited about this one.  Country Ham is one of my favorites, and I've been wanting to smoke one forever.  If you've never had one before then I have to strongly recommend that you try it.  It is very much like Prosciutto because it is cured, smoked, and dry-aged pretty much the same way.  Just remember to give it a good soak to remove some of the salt out before you cook it.  Traditionally, they are boiled, and a 24-hour soak is sufficient.  I'll be smoking mine, however, so I'll let it soak for 3 days.

I'll start up a new thread whenever I get this ball rolling.  I've already added my favorite recipes for blackeye peas and cornbread to the WIKI in anticipation of this event.  Some standard mashed potatoes will be the other side, but everyone knows how to make those so I haven't added a recipe.  Maybe I will, though, just to be complete.

Cheers!

 

[roller]

Congrats on your Ham. I think a man should go out of his way to sample the good things in life that are on your want to do list. There is some on here that wants to smoke a Prime Rib from a Coby beef and I say more power to him...The best of luck to you !!!!!!!!

 

[mythmaster]

Thanks, Roller -- I'd love to do a Kobe PR, too.  This ham is gonna be the bomb, though!  I can't wait for it to get here. 

  Watch for my new thread where I break it all down for everyone.

Cheers!

 

[mballi3011]

Now you have to give youself some of the treats now and then. You work for something else then paying the bills. Now you enjoy this ham and I'm cursious with this whole smithfeild ham thingy. I have had country hams before my mother used to get them alot of times. But my question is why smoke it it's cured so you can eat it now right??? I'll have to check back in to see how this thing plays out. You deserve this hams there Myth.

 

[mythmaster]

Thanks, Mark.  While it's been smoked and cured we still have to soak it and bring it up to 160-ish before we can eat it.  What separates a Smithfield ham from other country hams is there are actually laws in Smithfield, VA that regulate the procedure for curing and aging a ham before it can be legally labeled a "Genuine Smithfield Ham".  They are cured, packed with salt, smoked with a combination of hickory, apple, and oak, and dry-aged for over 9 months.  While I've had several country hams, I've never had a "Genuine" Smithfield nor have I ever smoked one.

This is gonna be fun!

 

[squirrel]

Okay, I'm confused. Check out this listing for the country ham, I would like to order one too, but in the description it says "uncooked" but if you click on the picture it clearly says "fully cooked" what am I missing here.

 http://www.smithfieldhams.com/product/452/country-hams

 

[mythmaster]

That one's a little different, Cheryl.  It isn't a "Genuine Smithfield" which probably means that it hasn't been dry-aged for as long and its flavor won't be as strong.  I see what you mean about the pic, though. I wouldn't worry about it because it's listed as "uncooked", but you can give them a call if you want to be sure.

 

[mythmaster]

Awesome, it has shipped with an ETA on the 23rd!  I'll probably just admire and smell it for a couple of weeks before I get it sawed in half and start soaking it. 

 

[Bearcarver]

Awesome, it has shipped with an ETA on the 23rd!  I'll probably just admire and smell it for a couple of weeks before I get it sawed in half and start soaking it. 

Is that legal in OK ?

Hmmmm, "Transporting Ham across state lines, and snorting said Ham".

I don't know Myth----That just doesn't sound legal to me!

Bear

 

[mythmaster]

Is that legal in OK ?

Hmmmm, "Transporting Ham across state lines, and snorting said Ham".

I don't know Myth----That just doesn't sound legal to me!

Bear

Well, I'll let you know if I get raided by the HEA (Ham Enforcement Agency) for possession, huffing, and intent to distribute. 

 

[mythmaster]

I feel LOVE!

 

[Bearcarver]

Myth,

Are you still fantasizing, or is this baby now in your possession?

Bear

 

[mythmaster]

She's all mine.  Pretty good pic if I do say so myself.