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Author Topic: Christmas Ham time  (Read 1272 times)

Offline anthony

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Christmas Ham time
« on: December 16, 2011, 04:43:49 am »
I started my big Christmas ham last night.  This guy weighs in at 13.5lbs.

All trimmed up and injected with brine.


In the bucket.


In the fridge for a week. 


Waiting is the hard part of this process. 

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Offline Tenpoint5

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Re: Christmas Ham time
« Reply #1 on: December 16, 2011, 02:33:29 pm »
Yes there is a whole bunch of waiting when doing a Ham at home. But it is worth every single second of it.
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Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

beefmann

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Re: Christmas Ham time
« Reply #2 on: December 16, 2011, 05:05:32 pm »
am doing 27 lbs of ham.... gonna be a while
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Offline SiFumar

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Re: Christmas Ham time
« Reply #3 on: December 16, 2011, 07:42:10 pm »
I sure do admire you guys doing this!
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Offline Habanero Smoker

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Re: Christmas Ham time
« Reply #4 on: December 17, 2011, 01:51:03 am »
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.
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     I
         don't
                   inhale.  ::)

Offline anthony

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Re: Christmas Ham time
« Reply #5 on: December 17, 2011, 06:02:37 am »
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. 
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