BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: wkahler on December 12, 2010, 12:25:45 PM

Title: Fresh Ham vs. Curred Ham??
Post by: wkahler on December 12, 2010, 12:25:45 PM
Well this was our first year to get a whole hog from my cousin's 4-H club.  We made one mistake and wanted to make sure i didn't make a BIG second mistake!! 
First Mistake:
We got the hams "whole" which was HUGE!!! So i took them to the local butcher to have them cut, and he was kind of strange about it and said, "where you get these done there not smoked or cured"  Well my plan off attack was to smoke it for a while in the Traeger and then cook it in the over with some honey glaze or something, seeing as we have about 8 hams now that he cut them for us.

Second Mistake Question:
What is the difference from a cured ham vs. fresh ham?   Didn't know if that was something to make sure we had done or if it was going to be OK to maybe do a brine?!?!?  Then just smoke and cook or smoke the whole thing!!!
HELP!!!
Title: Re: Fresh Ham vs. Curred Ham??
Post by: FLBentRider on December 12, 2010, 12:36:57 PM
A "fresh" Ham will taste like pork roast.

A "cured" ham will taste like, well.. Ham.

You will need some curing supplies and an injector.

Recipe courtesy Tenpoint5
Home Cured Ham

The Brine/Pickle for Ham that I used is
5 quarts ice water (38-40*F)
1 pound of Salt (I use Kosher)
1 cup Powdered Dextrose
2/3 cup Insta Cure #1

The recipe calls for the ham to be injected 10% by weight. I used 15%. To do the math here is the formula and explanation of how to do it.

Pump injecting formula is generally this...
15% x Xoz = oz per pump

My ham is around 22 lb or 352 oz; being 16oz per pound.
This now gives me  an easy plug in formula

.15 x 352oz =52.8oz needed for pumping

The injector I use holds 4oz at a time. Rounding off I get this...
52/4=13 or 52.8/4=13.2

So that means 13 full injections, or 13.2 if you wish to get technical, but the .2 isn't a problem


Mix the brine in the bucket. Then after injecting and making sure to get in the shank and around all the bones in the ham. Submerge the ham in the bucket and refrigerate for 5-7 days. Place in stockinette and hang in smokehouse.

Smoking
Hang Ham in preheated smoker to 120* and hold for 12 Hours (Vent Full Open) then
Increase temp to 140* start smoke and smoke for 8 Hours (Vent at Half) then
Increase temp to 170* until IT of 142* For a fully cooked ham, Hold until the IT reaches 152-155*
Title: Re: Fresh Ham vs. Curred Ham??
Post by: wkahler on December 12, 2010, 01:10:39 PM
Soooooooooooo if i dont brine it it will just not taste like "ham".  Not sure what to do LOL!!!  Mostly was just wanting to smoke it and then roast it in the oven until done, not sure they taste is major thing to the family.  Never had a non-cured ham so not sure what to expect!
Title: Re: Fresh Ham vs. Curred Ham??
Post by: Habanero Smoker on December 12, 2010, 01:20:30 PM
I just picked up a whole fresh ham on Friday at BJ's and plan to brine (not cure) it using a recipe I saw Anne Burrell use on her show, with a few modifications. I love fresh ham, and it has a unique flavor that you can not compare to the shoulder cut. I plan to add some smoke to this recipe.

Brined Fresh Ham (http://www.foodnetwork.com/recipes/anne-burrell/brined-fresh-ham-recipe/index.html)

Here is another recipe for a smoked cured ham.

Smoked Cured Ham (http://www.susanminor.org/forums/showthread.php?465-Smoked-Cured-Ham)
Title: Re: Fresh Ham vs. Curred Ham??
Post by: wkahler on December 12, 2010, 01:27:59 PM
What you thinking for smoke time vs. cook time??  I was going to smoke for about 4 hours and the finish in the oven............the smoke the better but thats just my taste!!

Quote from: Habanero Smoker on December 12, 2010, 01:20:30 PM
I just picked up a whole fresh ham on Friday at BJ's and plan to brine (not cure) it using a recipe I saw Anne Burrell use on her show, with a few modifications. I love fresh ham, and it has a unique flavor that you can not compare to the shoulder cut. I plan to add some smoke to this recipe.

Brined Fresh Ham (http://www.foodnetwork.com/recipes/anne-burrell/brined-fresh-ham-recipe/index.html)

Here is another recipe for a smoked cured ham.

Smoked Cured Ham (http://www.susanminor.org/forums/showthread.php?465-Smoked-Cured-Ham)
Title: Re: Fresh Ham vs. Curred Ham??
Post by: Habanero Smoker on December 12, 2010, 01:58:08 PM
I still have 4 days to work out the details, since in the past when I smoke or cooked either cured or fresh hams I have always remove the skin prior to curing or brining. This time I'm leaving the skin on, and I plan to cold smoke with the skin on, but will cross-hatch the skin prior to smoking. But I may decide to start off at 200°F, and apply the smoke at that temperature. I'm thinking of 4 hours of smoke, and with the skin I'm going to use hickory. Then I'll move it to the oven and follow her cooking method and oven temperatures.
Title: Re: Fresh Ham vs. Curred Ham??
Post by: Tenpoint5 on December 12, 2010, 02:09:39 PM
If your following my recipe it takes roughly 30 hours in the smoker. It is a long time but it is worth every minute of it.
Title: Re: Fresh Ham vs. Curred Ham??
Post by: wkahler on December 12, 2010, 02:51:28 PM
That was my thoughts also! Got the ham out of the freezer and going to the store tomorrow to get the rest of the ingredients.  Planning the meal for Sunday so i have some time to figure out the rest. 

Have four cuts i got back from the butcher, trying to figure out what to do with them and what they are.  There is 2 center cuts and 4 shank cuts it looks like, but there is two BIG cuts that are rectangle cut and not sure what they are or what to do with them.  Might post some pictures here in a few.

Quote from: Habanero Smoker on December 12, 2010, 01:58:08 PM
I still have 4 days to work out the details, since in the past when I smoke or cooked either cured or fresh hams I have always remove the skin prior to curing or brining. This time I'm leaving the skin on, and I plan to cold smoke with the skin on, but will cross-hatch the skin prior to smoking. But I may decide to start off at 200°F, and apply the smoke at that temperature. I'm thinking of 4 hours of smoke, and with the skin I'm going to use hickory. Then I'll move it to the oven and follow her cooking method and oven temperatures.
Title: Re: Fresh Ham vs. Curred Ham??
Post by: Tenpoint5 on December 12, 2010, 02:55:09 PM
Sounds like he cut them into thirds. The shank end, the center cut, and the butt end.
Title: Re: Fresh Ham vs. Curred Ham??
Post by: wkahler on December 12, 2010, 03:04:08 PM
Suggestions for the Butt end?  Would that make some pulled pork?

Quote from: Tenpoint5 on December 12, 2010, 02:55:09 PM
Sounds like he cut them into thirds. The shank end, the center cut, and the butt end.
Title: Re: Fresh Ham vs. Curred Ham??
Post by: wkahler on December 15, 2010, 04:45:21 PM
I got mine in the brine tonight!!!  Hoping to make it through for a Sunday cook.  Was thinking about doing it in the smoker for the whole time, but what where your thoughts on a time frame on all smoker vs. smoker/stove??  Just a heads up if you haven't made the brine yet it is very strong smelling LOL, just as the wife!!

Quote from: Habanero Smoker on December 12, 2010, 01:58:08 PM
I still have 4 days to work out the details, since in the past when I smoke or cooked either cured or fresh hams I have always remove the skin prior to curing or brining. This time I'm leaving the skin on, and I plan to cold smoke with the skin on, but will cross-hatch the skin prior to smoking. But I may decide to start off at 200°F, and apply the smoke at that temperature. I'm thinking of 4 hours of smoke, and with the skin I'm going to use hickory. Then I'll move it to the oven and follow her cooking method and oven temperatures.
Title: Re: Fresh Ham vs. Curred Ham??
Post by: Habanero Smoker on December 16, 2010, 01:24:27 AM
First to explain the butt section of the ham, in the U.S. the butt section of a ham is the large end that is connected to the sirloin end of the loin. The butt end of a shoulder (front leg) is what we use for pulled pork.

I've fallen behind so I am hoping to get mine in the brine late this afternoon. If you are using Ann Burrell's recipe, with all that garlic I believe you about the smell.

As for all smoker vs smoker/oven, the all smoker time will vary. If you are planing to smoke/roast in the Traeger, it shouldn't take much longer then if you used the smoke/oven cooking method. If you are using the Bradley, I would use a temperature of 200°F while applying the smoke. Depending on how large your ham is the cabinet temperature should be below 200°F during most of the smoke time. After the smoke is completed crank it up to as high as the Bradley will go. I'm bad on times, since I usually cook in advance and just monitor internal temperature, so I could not tell you how many hours it would take in the Bradley.

I'm going to finish in the oven because when I saw her do this on her show, the skin came out nice and crisp - like crackling.
Title: Re: Fresh Ham vs. Curred Ham??
Post by: wkahler on December 16, 2010, 06:06:48 AM
Yeah the garlic was the major smell, along with the onions!!  i am planning on doing smoke in the Traeger and then finish in the stove, but thought about keeping it in the Traeger for the majority of the time and then pop it in the oven for about the last hour to crisp the skin.  What IT should you go with on a bone in ham?  Its probable 6-7lbs range i am guessing.  All four fo the cuts i got are about the same size so once i get this one done i will be able to gauge the others when the times come!

Quote from: Habanero Smoker on December 16, 2010, 01:24:27 AM
First to explain the butt section of the ham, in the U.S. the butt section of a ham is the large end that is connected to the sirloin end of the loin. The butt end of a shoulder (front leg) is what we use for pulled pork.

I've fallen behind so I am hoping to get mine in the brine late this afternoon. If you are using Ann Burrell's recipe, with all that garlic I believe you about the smell.

As for all smoker vs smoker/oven, the all smoker time will vary. If you are planing to smoke/roast in the Traeger, it shouldn't take much longer then if you used the smoke/oven cooking method. If you are using the Bradley, I would use a temperature of 200°F while applying the smoke. Depending on how large your ham is the cabinet temperature should be below 200°F during most of the smoke time. After the smoke is completed crank it up to as high as the Bradley will go. I'm bad on times, since I usually cook in advance and just monitor internal temperature, so I could not tell you how many hours it would take in the Bradley.

I'm going to finish in the oven because when I saw her do this on her show, the skin came out nice and crisp - like crackling.
Title: Re: Fresh Ham vs. Curred Ham??
Post by: Habanero Smoker on December 16, 2010, 01:21:07 PM
For fresh bone-in ham I take them to an IT of 152°F, but 160°F will also work for this cut. I'm going to start my brining in a couple of hours.
Title: Re: Fresh Ham vs. Curred Ham??
Post by: wkahler on December 17, 2010, 02:42:11 PM
Can you FTC it??  Was trying to time it out right..................but we all know how that usually works out LOL!!!
Quote from: Habanero Smoker on December 16, 2010, 01:21:07 PM
For fresh bone-in ham I take them to an IT of 152°F, but 160°F will also work for this cut. I'm going to start my brining in a couple of hours.
Title: Re: Fresh Ham vs. Curred Ham??
Post by: Habanero Smoker on December 18, 2010, 01:52:10 AM
Yes! It may change the texture of the skin, but you can definitely FTC it.

Yesterday, I finally got mine into the brine. I brining a whole ham; 18.3 pounds. I made the brine in the morning, place it in the refrigerator to let the flavors meld. My sense of smell my be off, but I loved the smell of the brine  ;D, mainly because of the fennel seed. Since it is so large, in the evening I injected it, and had to cut the hock off so that it would fit in my 5 gallon pail. Now the waiting begins. If the weather holds out, I will be applying the smoke on Tuesday, and the into the oven.
Title: Re: Fresh Ham vs. Curred Ham??
Post by: wkahler on December 18, 2010, 07:43:36 AM
Just pulled mine out of the brine and going to stick it on the smoker in about hour or so!!  There might be something wrong with you if you enjoy that smell..........I can see it now, "do they make that in a candle" LOL!!!!! ;)  I am excited and nervous at the same time!!  I will have to see how it goes and hopefully it will turn out, and i will try and get some pictures to post.  The good thing is that it is 19 outside and has been in the single digits all weeks o i just put it in my pressure cooker pot and let it sit in the garage for the past three days!! 

Quote from: Habanero Smoker on December 18, 2010, 01:52:10 AM
Yes! It may change the texture of the skin, but you can definitely FTC it.

Yesterday, I finally got mine into the brine. I brining a whole ham; 18.3 pounds. I made the brine in the morning, place it in the refrigerator to let the flavors meld. My sense of smell my be off, but I loved the smell of the brine  ;D, mainly because of the fennel seed. Since it is so large, in the evening I injected it, and had to cut the hock off so that it would fit in my 5 gallon pail. Now the waiting begins. If the weather holds out, I will be applying the smoke on Tuesday, and the into the oven.
Title: Re: Fresh Ham vs. Curred Ham??
Post by: Tenpoint5 on December 18, 2010, 07:45:28 AM
I was beginning to wonder if you guys were going to post any pics of your hams
Title: Re: Fresh Ham vs. Curred Ham??
Post by: wkahler on December 18, 2010, 08:07:07 AM
The beginning

(http://i219.photobucket.com/albums/cc268/wkahler/Ham003.jpg)

(http://i219.photobucket.com/albums/cc268/wkahler/Ham004.jpg)
Title: Re: Fresh Ham vs. Curred Ham??
Post by: Habanero Smoker on December 18, 2010, 01:05:51 PM
It is cold season so my smell may be off, but just a little. ;D I didn't have the mustard seeds, so I had to improvise in use prepared mustard.  I see you removed the skin, so you should be fine with the FTC.

10.5
I generally don't take pictures, I don't have the tolerance. But a lot of times when I am doing something for the first time I will take some pictures. I did take some this time - I believe 3 o 4 so far. I'll try to get them posted tomorrow.
Title: Re: Fresh Ham vs. Curred Ham??
Post by: Tenpoint5 on December 18, 2010, 02:18:13 PM
I know you dont normally take pics Habs. I only put that in there when wkahler said he was going to post some.
Title: Re: Fresh Ham vs. Curred Ham??
Post by: wkahler on December 18, 2010, 02:34:56 PM
Well here you go right before the FTC!

(http://i219.photobucket.com/albums/cc268/wkahler/Ham1002.jpg)
Title: Re: Fresh Ham vs. Curred Ham??
Post by: Tenpoint5 on December 18, 2010, 02:37:04 PM
Looks good, what was the final IT that you pulled it?
Title: Re: Fresh Ham vs. Curred Ham??
Post by: wkahler on December 18, 2010, 04:55:08 PM
I pulled it at 154, then i FTC it for about 30 mins.  Turned Out good, just a little dry for me, so i think next time i will inject some of the brine to let it get deeper into the ham.  No one else complained but i think sometimes i am my toughest critic, but i guess that's how i make it better next time!!  Next I'm going to try making bacon when i get back from a short trip after Christmas..............that will be a whole new post of questions and pictures LOL!!
Title: Re: Fresh Ham vs. Curred Ham??
Post by: Habanero Smoker on December 19, 2010, 01:47:50 AM
wkahler;

Sorry to hear yours turned out a little dry. Did you put the glaze on in the smoker, or just before FTC.

Like I said earlier I don't generally take pictures, I just don't have the tolerance to do that frequently. Though when doing something new, and I may post it on either site I will occasionally take pictures. Since I considered this one a new experience, I did start taking some pictures. And will continue to document my progress on this one.

Click on photos to enlarge.

For the fresh brined ham, I started with an 18.32 pound whole ham that I purchase from BJ's, for $1.45/lb.
(http://i5.photobucket.com/albums/y174/Formatted/MeatsUnsmoked/Fresh_Brined_Ham/th_Ham_In_Cryovac.jpg) (http://i5.photobucket.com/albums/y174/Formatted/MeatsUnsmoked/Fresh_Brined_Ham/Ham_In_Cryovac.jpg)

I meant to take a picture of the ham with the cryovac removed, and before I removed the hock, but forgot. After removing it from the cryovac I soon realized that I had to remove the hock so that it could be fully submerged in the brine. I was surprised that the hock only weighed 1.5 pounds.
(http://i5.photobucket.com/albums/y174/Formatted/MeatsUnsmoked/Fresh_Brined_Ham/th_Ham_Hock_Removed.jpg) (http://i5.photobucket.com/albums/y174/Formatted/MeatsUnsmoked/Fresh_Brined_Ham/Ham_Hock_Removed.jpg)

Since I was brining a whole ham, I strained some of the brine (27 ounces; 10% green weight of the meat) and spray pumped the ham. You should notice how plump it is compared to the previous photo.
(http://i5.photobucket.com/albums/y174/Formatted/MeatsUnsmoked/Fresh_Brined_Ham/th_Ham_Pump_Sprayed.jpg) (http://i5.photobucket.com/albums/y174/Formatted/MeatsUnsmoked/Fresh_Brined_Ham/Ham_Pump_Sprayed.jpg)

Ham is now in the brine waiting to be weighed down. The smaller piece to the lower right is the hock. I may use the hock to make Osso Buco, but it is much smaller then I had expected it to be.
(http://i5.photobucket.com/albums/y174/Formatted/MeatsUnsmoked/Fresh_Brined_Ham/th_Ham_In_Brine.jpg) (http://i5.photobucket.com/albums/y174/Formatted/MeatsUnsmoked/Fresh_Brined_Ham/Ham_In_Brine.jpg)

I now have to decide if I am going to smoke it or not. Or maybe try to separate the shank from the butt, and just smoke the shank end.
Title: Re: Fresh Ham vs. Curred Ham??
Post by: wkahler on December 19, 2010, 03:06:34 AM
Well i kept it in the Traeger the whole time at 250 after about 2 hours of smoke.  Total cook time was around 7 hours, give or take a little.  I put the glaze on about 1 hour before pulling it.  It was good just I tent to like my meat to be kind of juicy and not to dry.  Now my wife is the totally opposite she is ok with pork being kind of dry.  It was worth the experience and the smoke ring was nice and the flavor was good just didn't soak in as much as i thought it would for sitting for 3 days, so that is why i think the injection is the better way to go along with letting it sit for a while.  You might want to let yours sit for longer then 3 days since yours is the size of 2 small children!!  Mine was about 5-7 pounds, not positive though since i got them back from the butcher and they where not weight stamped.
Title: Re: Fresh Ham vs. Curred Ham??
Post by: Tenpoint5 on December 19, 2010, 07:17:24 AM
Habs,
I am of the opinion that you have already removed the Shank from the ham. There is only three bones in the Ham. The aitch bone which you can see in the first picture. The Center bone which runs through the main part of the ham. Then the Shank bone which is actually two bones and you have already removed that. Or are you going to cut the main Ham section in half and make a butt end and a shank end out of it? O fcourse we could be calling the same piece of meat by different names do to regional differences. I am just curious
Title: Re: Fresh Ham vs. Curred Ham??
Post by: Habanero Smoker on December 19, 2010, 01:38:14 PM
I purchased a whole leg, and so far I only removed the hock section of the leg (a cut of meat). What you are referring to as the shank bone, I am referring to as the hock section, which contains part of the shank bone. When I mention I may cut the the leg into the butt and shank sections I am using the terms that are associated with the names of the cuts of meat, I'm not referring to the bone. I have fabricated a whole leg in the past and its doable just a pain with the tools I have, so at this time I'm just trying to decide if I want to or leave the leg intact or not.

wkahler;

I'm glad I decided to inject the brine.
Title: Re: Fresh Ham vs. Curred Ham??
Post by: wkahler on December 19, 2010, 04:55:08 PM
Yeah that would be the only thing i would change and possible let it soak a few days more.  I think about a week soak, say 5 days, would do some good and in injection is the main think i think will make a big difference!!
Title: Re: Fresh Ham vs. Curred Ham??
Post by: Habanero Smoker on December 20, 2010, 01:38:37 AM
I'm going to go ahead and remove mine from the brine this evening at the end of the 3 day brining time, and let it "hang out" as Ann would say; in the refrigerator from about 5PM until sometime tomorrow. Then smoke/roast it tomorrow.
Title: Re: Fresh Ham vs. Curred Ham??
Post by: wkahler on December 21, 2010, 06:56:59 AM
You cooking yet!>!>!
Quote from: Habanero Smoker on December 20, 2010, 01:38:37 AM
I'm going to go ahead and remove mine from the brine this evening at the end of the 3 day brining time, and let it "hang out" as Ann would say; in the refrigerator from about 5PM until sometime tomorrow. Then smoke/roast it tomorrow.
Title: Re: Fresh Ham vs. Curred Ham??
Post by: SouthernSmoked on December 21, 2010, 09:13:05 AM
Dang Hab's, I've been waiting for you to post this info didn't realize that you had posted it here.

So you allow this to set in the brine for 3 days and then dried for 24 hours, is this correct?

Also you injected the ham with the brine before resting in the brine?

Sounds awesome and can't wait to see a few updated pictures.



wkahler, the ham looks awesome!
Title: Re: Fresh Ham vs. Curred Ham??
Post by: Habanero Smoker on December 21, 2010, 01:18:15 PM
I injected, brined for 3 days, and air dried for about 17 hours. I wanted to get it in the smoker this morning. I got it in the smoker a little after 9 AM, and applied 4 hours of hickory at 200°F. When I took it out of the smoker the IT was 83°F.

It is in the oven now and should be finish in about 1 - 1.5 hours. I decided to roast the whole ham, which made it quicker for me to get it into the smoker, but once in the oven the recipe calls for turning it over several times, which is not easy to do with a huge ham. I made her glaze, and was not too impressed with it, I'll see how it taste on the finished the ham.

I took a few more pictures, and should have them posted about this time tomorrow.
Title: Re: Fresh Ham vs. Curred Ham??
Post by: wkahler on December 21, 2010, 04:34:17 PM
Thanks for the compliment SouthernSmoked!!

Surprised your oven was big enough Hab LOL!!!
Title: Re: Fresh Ham vs. Curred Ham??
Post by: Habanero Smoker on December 24, 2010, 02:17:55 AM
I haven't forgotten about this; I just too involved in a few other projects. I should have the pictures posted either Sunday or Monday.

I can say that I had a similar result that wkahler had. As aromatic as the brine was, very little of that flavor transferred into the meat. The glaze turned out surprisingly good on the ham. The skin did not crisp up but got very hard, so if I repeat this recipe I would remove the skin first. The IT got much higher then I had planned. The carry over was 13°F under a loose foil tent, so when I pulled it at 147°F it ended up at 160°. I will post more details with the photos.
Title: Re: Fresh Ham vs. Curred Ham??
Post by: Habanero Smoker on December 27, 2010, 03:18:25 AM
I need to get this posted now, or will never get to it once I start clearing snow. I rushed this so if there is any missing information, or if something doesn't make sense I'll correct it later.

Click on pictures to enlarge.After about 15 hours of air drying in the refrigerator a nice pellicle has formed on the skin and meat.
(http://i5.photobucket.com/albums/y174/Formatted/MeatsUnsmoked/Fresh_Brined_Ham/th_Ham_After_Drying.jpg) (http://i5.photobucket.com/albums/y174/Formatted/MeatsUnsmoked/Fresh_Brined_Ham/Ham_After_Drying.jpg)

Crosshatching gave me some difficulty. I couldn't locate my favorite tool for that, a utility knife. So I ended up going deeper in some parts then I had wanted to. This skin was unusually tough.
(http://i5.photobucket.com/albums/y174/Formatted/MeatsUnsmoked/Fresh_Brined_Ham/th_Ham_Crosshatched.jpg) (http://i5.photobucket.com/albums/y174/Formatted/MeatsUnsmoked/Fresh_Brined_Ham/Ham_Crosshatched.jpg)

Getting a later start then I wanted, so I decided to keep the ham in one piece. I got it in the smoker at 9:15 AM. I decided to go with hickory. I had to use a few strands of twine to tie it up so that it would fit on the racks (I doubled the racks). It's tied loosely; I didn't want to tie it too tight.
(http://i5.photobucket.com/albums/y174/Formatted/MeatsUnsmoked/Fresh_Brined_Ham/th_Ham_In_Smoker.jpg) (http://i5.photobucket.com/albums/y174/Formatted/MeatsUnsmoked/Fresh_Brined_Ham/Ham_In_Smoker.jpg)

Here it is out of the smoker; the IT was 83°F. You will notice some black rain. The conditions were not ideal for smoking that day. It was a windy day and cold. The condensation that collected on the outside of the smoker around the vent was blown toward the probe wire. It the water followed the wire then dripped on the ham. The second shot is the paste applied.
(http://i5.photobucket.com/albums/y174/Formatted/MeatsUnsmoked/Fresh_Brined_Ham/th_Ham_Smoked.jpg) (http://i5.photobucket.com/albums/y174/Formatted/MeatsUnsmoked/Fresh_Brined_Ham/Ham_Smoked.jpg)   (http://i5.photobucket.com/albums/y174/Formatted/MeatsUnsmoked/Fresh_Brined_Ham/th_Ham_Pasted_Up.jpg) (http://i5.photobucket.com/albums/y174/Formatted/MeatsUnsmoked/Fresh_Brined_Ham/Ham_Pasted_Up.jpg)

Ham is out of the oven and completely cooked. With this recipe you don't want to use a large ham; it is too difficult to turn. The skin which I was hoping would be crackling was hard and inedible. So next time if I do something similar I will remove the skin. If the skin is removed I don't see any reason to turn the ham during cooking.
(http://i5.photobucket.com/albums/y174/Formatted/MeatsUnsmoked/Fresh_Brined_Ham/th_Ham_Out_of_Oven.jpg) (http://i5.photobucket.com/albums/y174/Formatted/MeatsUnsmoked/Fresh_Brined_Ham/Ham_Out_of_Oven.jpg)

These are the potatoes that were used as a roasting rack. These don't look too appetizing, but the flavor was great.
(http://i5.photobucket.com/albums/y174/Formatted/MeatsUnsmoked/Fresh_Brined_Ham/th_Ham_Roasted_Potatoes.jpg) (http://i5.photobucket.com/albums/y174/Formatted/MeatsUnsmoked/Fresh_Brined_Ham/Ham_Roasted_Potatoes.jpg)

Finished plate (ignore the green crap on the side) - the ham was moist, but I would have liked it to have a little more moisture. Also the flavor of the ham was alright, buy the flavors did not transfer that well into the meat. I'm going to try this again, but will increase the salt, and use a smaller cut. The amount of brine, and the amount of glaze is way too much for what the recipe calls for. I would scale the bring to 50%, and scale the glaze to 1/4.
(http://i5.photobucket.com/albums/y174/Formatted/MeatsUnsmoked/Fresh_Brined_Ham/th_Ham_Everything_Plated.jpg) (http://i5.photobucket.com/albums/y174/Formatted/MeatsUnsmoked/Fresh_Brined_Ham/Ham_Everything_Plated.jpg)



Title: Re: Fresh Ham vs. Curred Ham??
Post by: wkahler on December 31, 2010, 04:48:58 AM
Glade to see your pictures!!  Sorry it took me so long to post, out of town and with holidays, and snow removal going on around here it has been busy!!
Title: Re: Fresh Ham vs. Curred Ham??
Post by: Habanero Smoker on December 31, 2010, 01:02:21 PM
This is a promising recipe, so I'm going to tweak it and give it another try.