Smoked Ham

[GaryHibbert]

That ham is a thing of beauty. Great job.
Gary

 

[JckDanls 07]

ok then... just getting home from vaca. and back to a internet connection (don't own a cell phone) ..

Thanks all for the great comments and likes... Rick, thanks again for throwing this on the smoker... we both learned a few things ..

I do have a few questions about the finished product..
We both agreed that the texture of the ham was to rubbery/chewy ... We cooked at 250` until an internal of 147`... We are still wondering if we should have took it to an IT of 165` if that would have took care of that problem...

I also wonder if my process might have contributed to this problem...
I made Dave's brine cure/pump exactly as he does... I did lower the salt to 1.5% ... After the 7 days of curing the gathering was still 2 weeks away so I just took it from fridge straight to freezer for those two weeks... After thawing Rick trimmed the skin off and out it on the smoker...

The end results was a rubbery chew... Flavor was good.. but texture not so good ...

Any thoughts ??

 

[pc farmer]

I do my hams like Dave. I go to IT of 150ish takes about 30 hours. Then cut and freeze. Then recook, never had one come out rubbery.