Sam's / Costco Boneless Hams

[JRC]

We were in Sam's yesterday. It seems the last 3-4 times we've visited they have not had the boneless hams. We always like having one in the house for those nights we're feeling lazy.

I did a bit of a search of the forums using 'Costco' and did not see much. Is there a recipe and procedure for making the standard Sam's / Costco ham?

Thanks in advance..................

 

[uncle eddie]

I like bone in hams - personally - but boneless is a fine 2nd choice.

I just put my ham in the smoker and warm it up to 140F while adding more smoke...and end up with a double-smoked ham. The smoke that you get from the grocery store is pretty weak.

The double-smoked ham salad is the best thing to make with the leftover ham!

 

[BigW.]

I was looking for daveomak's RIP recipe thread and found this thread which mentions it and a few other curing recipes:

CUSHION(?) HAM

There is this round muscle from the pork leg that was being exhibited in the local butcher window. I saw it and inmediately protrayed a ham in my mind. Asked for the name and the butcher said "Carabelita"...¿What's the name that my fellows of SMF give to this piece? I don't really know...but i...

www.smokingmeatforums.com

Here's another:

Fresh ham quandry

OK gang, so the other day upon stopping at my parents house, my Dad handed me a fresh ham (bone-in, skin-on) and said, "Here's you a challenge." Challenge accepted. The only thing is, after reading, thinking, pacing, and so on, I'm not sure exactly what to do. I got an electric box smoker for...

www.smokingmeatforums.com

There is a lot of wisdom preserved on this forum.

 

[BigW.]

We were in Sam's yesterday. It seems the last 3-4 times we've visited they have not had the boneless hams. We always like having one in the house for those nights we're feeling lazy.

I did a bit of a search of the forums using 'Costco' and did not see much. Is there a recipe and procedure for making the standard Sam's / Costco ham?

Thanks in advance..................

Are you looking for a Carver Ham? I've also bought Frick's ham at Walmart. But you now know how to make your own!

Once Again.... Double Smoked "Carver Hams" ~ But NOW For Easter Gifts ✔️

My Sam's Club got a shipment of Carver hams two weeks ago. These guys usually are only stocked between Thanksgiving and Christmas, and as many of you know.... I make annual holiday gifts with them. So, on an impulse... I stocked up with Easter in mind. Frankly, at ~$13/each these are roughly...

www.smokingmeatforums.com

 

[SmokinEdge]

We were in Sam's yesterday. It seems the last 3-4 times we've visited they have not had the boneless hams. We always like having one in the house for those nights we're feeling lazy.

I did a bit of a search of the forums using 'Costco' and did not see much. Is there a recipe and procedure for making the standard Sam's / Costco ham?

Thanks in advance..................

Here is DaveOmak’s ham recipe. It honestly one of the best tasting hams I’ve ever made. I will caution that the Kitchen Basics veg broth is a specific must for the flavor to be right. Others don’t turn out as well, if you can find KB veg broth then just substitute water which will still give you a delicious ham.


https://www.smokingmeatforums.com/threads/ham-easy-peasy-no-mess-disclaimer-money.276489/

 

[JRC]

Here is DaveOmak’s ham recipe. It honestly one of the best tasting hams I’ve ever made. I will caution that the Kitchen Basics veg broth is a specific must for the flavor to be right. Others don’t turn out as well, if you can find KB veg broth then just substitute water which will still give you a delicious ham.


https://www.smokingmeatforums.com/threads/ham-easy-peasy-no-mess-disclaimer-money.276489/

I followed the links provided by all. Which lead to more links, and more links. Now that I'm back up out of the rabbit hole..........

This link and the link on the Amos STPP replacement were very helpful.

Amazon has a number of STPP products. Is there a specific brand folks like to use? I also read about the Butcher & Packer #414. It doesn't specifically say it's STPP. How do they compare?

Also, Dave's method is for injection and a 5-6 day cure. If I wanted to for-go the injection method is there a general rule for days in brine based on weight?

 

[BigW.]

Cure penetration is about 1/2" a day. Then add a day or two extra. For a bone-in ham you need to inject so you don't get spoilage around the bone. A thinner piece like a pork belly does not need injected.

 

[SmokinEdge]

I followed the links provided by all. Which lead to more links, and more links. Now that I'm back up out of the rabbit hole..........

This link and the link on the Amos STPP replacement were very helpful.

Amazon has a number of STPP products. Is there a specific brand folks like to use? I also read about the Butcher & Packer #414. It doesn't specifically say it's STPP. How do they compare?

Also, Dave's method is for injection and a 5-6 day cure. If I wanted to for-go the injection method is there a general rule for days in brine based on weight?

This is my preferred STPP from B&P the 450 super phos.

https://www.butcher-packer.com/inde...id=760&zenid=d17c3c9ddfdd1c7ee66f32f77fd2aa66

In making larger hams it really is imperative that you inject. And since this is a true fact there really is no reason to not make up an injection only brine and be done. In this way no cover brine is needed, results are more predictable and the process saves a lot of space in the fridge. I just use a regular turkey injector for injections.

You can do a cover brine only on smaller pieces like pork loin, but that is hardly the same end product as a picnic ham.

Id be happy to walk you through the process of making brine and injecting it. I also will say that even though technically the injected ham is cured in ~5 days a longer cure time of 10-12 days develops more flavor. Dave and I talked about that privately and he also agreed with the longer cure time.

 

[JRC]

This is my preferred STPP from B&P the 450 super phos.

https://www.butcher-packer.com/inde...id=760&zenid=d17c3c9ddfdd1c7ee66f32f77fd2aa66

In making larger hams it really is imperative that you inject. And since this is a true fact there really is no reason to not make up an injection only brine and be done. In this way no cover brine is needed, results are more predictable and the process saves a lot of space in the fridge. I just use a regular turkey injector for injections.

You can do a cover brine only on smaller pieces like pork loin, but that is hardly the same end product as a picnic ham.

Id be happy to walk you through the process of making brine and injecting it. I also will say that even though technically the injected ham is cured in ~5 days a longer cure time of 10-12 days develops more flavor. Dave and I talked about that privately and he also agreed with the longer cure time.

I have been reading more threads where you and others have been offering advice.

Here's one I found very interesting. https://www.smokingmeatforums.com/threads/curing-help-please.324732/#post-2481419

There is a vast amount of knowledge on this site. Sometimes too much and it muddies things up a bit. You have a great deal of knowledge and I welcome the advice.

I plan to do a smaller (3 pound'ish) ham to start with so I can become familiar with the process. I also plan to do a boneless ham, likely a boned pork butt, tied with butchers twine.

 

[SmokinEdge]

I have been reading more threads where you and others have been offering advice.

Here's one I found very interesting. https://www.smokingmeatforums.com/threads/curing-help-please.324732/#post-2481419

There is a vast amount of knowledge on this site. Sometimes too much and it muddies things up a bit. You have a great deal of knowledge and I welcome the advice.

I plan to do a smaller (3 pound'ish) ham to start with so I can become familiar with the process. I also plan to do a boneless ham, likely a boned pork butt, tied with butchers twine.

Sure so, any piece of meat 3” at its thickest or less can be cured with dry rub or with a cover brine. Any piece thicker than 3” will need injection. Just let me know which piece of meat you are working with and I’ll help you get it cured.

While you certainly can cure a pork butt, I don’t think they make very good ham personally. This is due to fat content in the butt is high. Picnic cuts which are from the same leg but below the butt make good ham as it’s a bit leaner, and obviously any cut of of the hind leg or “ham” section works very well and is very lean. Loins work good as well and are very lean.

 

[JRC]

Sure so, any piece of meat 3” at its thickest or less can be cured with dry rub or with a cover brine. Any piece thicker than 3” will need injection. Just let me know which piece of meat you are working with and I’ll help you get it cured.

While you certainly can cure a pork butt, I don’t think they make very good ham personally. This is due to fat content in the butt is high. Picnic cuts which are from the same leg but below the butt make good ham as it’s a bit leaner, and obviously any cut of of the hind leg or “ham” section works very well and is very lean. Loins work good as well and are very lean.

Next week I’ll head to the store (not Safeway, all they have is butt) to see what I can get.