I started my big Christmas ham last night. This guy weighs in at 13.5lbs.
All trimmed up and injected with brine.
(http://defiore.smugmug.com/Food/smoker/i-nxpQRFd/0/M/20111215-IMG4057-M.jpg) (http://defiore.smugmug.com/Food/smoker/14958650_zdF7z2#1634495032_nxpQRFd-A-LB)
In the bucket.
(http://defiore.smugmug.com/Food/smoker/i-3gKg8w8/0/M/20111215-IMG4058-M.jpg) (http://defiore.smugmug.com/Food/smoker/14958650_zdF7z2#1634495192_3gKg8w8-A-LB)
In the fridge for a week.
(http://defiore.smugmug.com/Food/smoker/i-XzZtsC7/0/M/20111216-IMG4059-M.jpg) (http://defiore.smugmug.com/Food/smoker/14958650_zdF7z2#1634495307_XzZtsC7-A-LB)
Waiting is the hard part of this process.
Yes there is a whole bunch of waiting when doing a Ham at home. But it is worth every single second of it.
am doing 27 lbs of ham.... gonna be a while
I sure do admire you guys doing this!
Quote from: SiFumar on December 16, 2011, 07:42:10 PM
I sure do admire you guys doing this!
It's not that difficult if you have the space, and time. You can start with a smaller cut, such as either the sirloin (butt) end, or the shank end. They run around 10 - 13 pounds.
This was a 18lb whole leg with skin and shank. With those off I am left with 13.5lbs.
I made a ham last year and now my wife is forcing me to make one again this year. ;D The time is well worth it.
If you start one today you will be able to still have it for xmas.