Smoked ham (pic heavy)

[tony111]

My Uncle and I butchered these hogs about a month ago

Froze a deboned ham to cure and smoke. I cured it for a week in Morton's sugar cure brine and injected it . Here it is tied and ready for the smoker at 8 am

Had the uds fired up and ready for the ham . Temp in the 50s in Ohio today, good day for a smoke.

Had some ribs in the frig with rub for tomorrow but thought I might as well get the most out of this load of charcoal and apple wood

Here are the ribs after the 3,2,1. Had them for supper and have to say they were great

Pulled the ham after 11 hours and a coat of honey and brown sugar glaze. Will slice in the mourning after it cools out in the frig. My plan is to vac seal this for lunches for this summers asphalt season. Will try and post some picks after slicing.

Good day for a smoke. Thanks for looking.

 

[indaswamp]

Looks good. What is Asphalt season?

 

[pc farmer]

Looks good. I want to see sliced pics.

@indaswamp Must pave roads.

 

[tony111]

I lay asphalt for a living. Here in Ohio that is April to November as a rule , weather permitting.

 

[indaswamp]

[IMG alt="indaswamp"]https://www.smokingmeatforums.com/data/avatars/s/124/124663.jpg?1519794641[/IMG] indaswamp Must pave roads.

Thanks pc farmer. I was not familiar with that phase, the state of Louisiana paves roads year round.

 

[indaswamp]

I lay asphalt for a living. Here in Ohio that is April to November as a rule , weather permitting.

Thank you for the clarification.

 

[SmokinEdge]

Pretty ham. Waiting for slice pictures.

 

[Inkbirdbbq]

 

[fivetricks]

Thanks pc farmer. I was not familiar with that phase, the state of Louisiana paves roads year round.

In Michigan, we have 2 seasons.

Road construction season and icy road season.

Either way, the roads always suck in Michigan. :-)

 

[indaswamp]

LOL!

 

[sawhorseray]

That is some fine looking pig meat all smoked up, nice piece of work, Like! RAY

 

[Bearcarver]

Nice Work, Tony!!
Looks Great !!
Like.

Bear

 

[bradger]

no im hungry

 

[tony111]

Here are the pics of the ham sliced

I think it came out a bit to salty. I rinsed a few times and soaked in water for about 45 min before I smoked it. Next time I will allow for more time in the water bath to equalize the salt a little more. Lesson learned!

Plated up with a couple of eggs for breakfast. Thanks everyone for the likes.

 

[indaswamp]

Very nice.

 

[tander28]

Those slices are awfully pretty, great work!