Last week I called my hog farmer friend to see about picking up a raw ham to smoke for Christmas. Asked for one about 20 -22 lbs. but he said "that's a small one, we don't have small ones." So I said I would take what I could get. Tonight I picked up a 35 lb ham. It was the ham section, including the hock and the foot.
Here it is wrapped.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1647.jpg)
Unwrapped
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1649.jpg)
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1650.jpg)
Cut the leg off. I then separated the hock and the foot (forgot to take a picture.)
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1651.jpg)
Everything is in the refrigerator defrosting and getting ready for a 5-7 day brine.
More to come
Watching with interest.
Gus,
you need a larger rack for that hunk of meat,,, I mean ham
Can't wait to see the rest of this !!
Please keep us updated and of coarse more photos
Oh my gosh this looks like it's going to be great. Yes please, keep us updated every step with pics, I'd love to do this too.