Foremost this has been so much fun..... I just wish you could see results faster but then it wouldn't be so much fun probably.
Today I put the ham (I am no longer referring to it as the picnic), in the smoker at noon, Straight from the reefer @ 37 degrees. I took the Smoker up to 250 degrees, lit the corn cob and peach smoke generator, placed that beautiful colored ham in the box, dropped the temp to 180. 4 hours later I raised the temp to 230. Pulled the ham @ 145. Allowed to rest.
I need to insert something for others thinking about this also. I am a rare/medium rare person. Pork loin, pull at 140 so it will hit 145 while resting. Ham I will not do that again. I assumed since it has a bunch of bones it would have tremendous heat transfer. The spot where the probe was, may have been 145 IT, it was not something I could in good conscience serve. I had lost my heat so I scored it, added cloves, pulled the skin, poured in some peach juice and maple syrup wrapped back up, 325 for 4 hours. Finally opened wrap glazed with peach and maple, Its amazing. BUT I assure you Its not at 145.
I was embarrassed with my technique, I was elated with the final product.
The ham, baby its ham thru and thru, its has a marvelous taste and its is slightly salty. The salty is barely noticeable its almost like a country ham slice you get for breakfast. It wasn't enough to do anything but compliment the meat. When I pulled this out the oven (hangs head in shame), it was pretty close to being pulled pork! ALL that smoked area that had braised? Steamed? Cooked down in the juice, I would enter it against normal bark in a taste test any day!
Sorry I couldn't get a picture fast enough, dang lucky to get one period. Too much football, too many cold refreshments, Fingers were acceptable, a slice of bread was considered a social grace.
Peach/maple glaze? A big hit!
Next time, I hope it tastes this good. I think one day in the smoker is more than enough. I will either cut back on my brine/cure time or my salt. The meat is extremely red, we had good penetration. Tomorrow it'll be ham and cheese sandwich's. Planned to make buns today but its football season. I can't see the TV in the den from the kitchen! Maybe I need to remedy that.
Smithfield look out, if I ever get a slicer your history. Anyone else notice that about 8 out of 10 hams these days are spiral cut? I have to get the butcher to ensure I get a real whole ham! Anyway that's a 12.00 picnic which wasn't on sale. I can sense a fresh ham to country ham in my immediate future (if they ever sell 'em again)!
My hands smell wonderful, the house smells great, I am fat dumb and happy.
BTW anyone know a recipe for a champagne mustard sauce for ham? I have had it before and its the bee's knees and with all the outstanding chefs here.........????
I hope you've enjoyed this half as much as I have! I know I have had fun, and i really enjoyed the comments. Definitely will happen again. I can't wait now for a butt to do a pulled ham..... OMG!
Thank ya'll for commin by!