Pulled these out of the smokehouse this morning. I'm very happy with the results as this was my first real long cook with temps up to 180.
Sorry, no in the works pics.
I cured them using the universal cure calculator. 2% salt & 8% sugar. 160ppm for the cure in a brine. I steeped cloves, cinnamon sticks, pickling spices, and allspice berries in the brine and cooled it down then added the cure for some additional flavor.
Injected 15% of the brine since these are boneless hams I treated them like a pork butt.
Once they finished curing I put them in stockinettes and hung them in the refer over night with a drip pan. They were in the brine for about 20 days.
0700 into the smokehouse for 2 hours at 120.
0900 Filled the AMNPS with one row of cherry, hickory, and maple blend and put that in the cold smoker box.
1100 increased temp to 140.
1500 added pellets to the tube smoker and put it in the smokehouse with about two hours worth of pellets.
1700 bumped the temp to 160
2200 bumped temp to 180
0130 turned off the propane when the internal temps hit 140 and left them in the smokehouse overnight to finish cooking.
0700 pulled out and hung in the refer to chill. Internal temp was 88 by then.
The hams weighed between 8.3 and 9.4 lbs. I'd say they lost about one pound in weight from their green weight pre-injection.
My wife tried some this morning and said it tasted like Christmas. Ibthink I'll be doing some more of these in the future.
Next up is chorizo sausages though.
Thanks for looking!
