Author Topic: Curing a fresh ham  (Read 8078 times)

Offline Habanero Smoker

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Re: Curing a fresh ham
« Reply #15 on: December 10, 2007, 02:20:24 am »
The ham looks real good. A couple of things I have learned when curing hams, is that I cut a small piece off and pan fry it to taste for saltiness. Then if it is too salty you can give it another soak. I generally use at least 3 gallons of water per soak.


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Offline MallardWacker

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Re: Curing a fresh ham
« Reply #16 on: December 10, 2007, 06:17:29 am »
Dang.....ACORDS you have done it again.

May I say...

Holy Smokes, omg, slap you mama, touch'em all, grab yourself another, that one is out of here, he could go all the way, that thing was hit real hard and I don't think it is playable, and I don't want to say this one but BOO-YA, wheres the Gator-Aid, the academy has awarded...., he painted the corners until he dropped... I guess a simple WOW is order also.
« Last Edit: December 10, 2007, 09:34:23 am by MallardWacker »

SmokeOn,

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Offline mybad

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Re: Curing a fresh ham
« Reply #17 on: December 10, 2007, 09:03:23 am »
So I guess, curing is next my gotta try list.....that looks so good, and has to be a kick knowing you did it yourself.

Offline acords

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Re: Curing a fresh ham
« Reply #18 on: December 10, 2007, 09:10:59 am »
Now you need to get a spiral cutter and make it look fancy.    8)

How well did the maple flavor come through?

The maple really didn't come through at all.  I'm not sure that I am disappointed though.  The hickory smoke pretty much dominated the flavor.  I am going either try a different wood, or less smoke time.
Grab me another stout, or scotch, or martini, or........
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Offline iceman

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Re: Curing a fresh ham
« Reply #19 on: December 10, 2007, 09:45:26 am »
Dang good looking ham acords. Great job! ;) :)

Offline Gizmo

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Re: Curing a fresh ham
« Reply #20 on: December 10, 2007, 08:02:05 pm »

The maple really didn't come through at all.  I'm not sure that I am disappointed though.  The hickory smoke pretty much dominated the flavor.  I am going either try a different wood, or less smoke time.

Thanks for the update.  I was curious as I was thinking about those honey glazed hams that are so tasty.  I would like to do a smoked honey glazed some day but the wife does not like ham so my experiments do not touch much into the ham side.
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Offline MallardWacker

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Re: Curing a fresh ham
« Reply #21 on: December 11, 2007, 04:50:29 am »


The maple really didn't come through at all.  I'm not sure that I am disappointed though.  The hickory smoke pretty much dominated the flavor.  I am going either try a different wood, or less smoke time.

I know with the loins I only use two hours of pucks....it has just enough for me.   I didn't notice...how much maple syrup did you use...maybe a combo of syrup and maple sugar...just a thought.

Either way I still bet that thing was scrumptious.

SmokeOn,

Mike
Perryville, Arkansas

It's not how much you smoke but how many friends you make while doing it...

Offline NewBlood

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Re: Curing a fresh ham
« Reply #22 on: December 17, 2007, 01:34:38 pm »
This is next on my list...thanks for the inspiration. My mother in law asked me yesterday if I could do hams. I think I might try one in January sometime and be ready to do a few next Holiday season.
« Last Edit: December 17, 2007, 07:54:16 pm by NewBlood »

Offline La Quinta

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Re: Curing a fresh ham
« Reply #23 on: December 17, 2007, 04:05:54 pm »
Hey Acords...maybe leave the maple syrup out of the brine/cure in the begining...score the ham before it goes into the oven...then baste with the syrup? Just a thought?

Offline acords

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Re: Curing a fresh ham
« Reply #24 on: December 17, 2007, 04:20:46 pm »
I was thinking the same thing, but using honey.  Gizmo actually made me think about the Honey part of it.  I think you should have some sugar in the cure/brine though.
Grab me another stout, or scotch, or martini, or........
http://www.yardandpool.com - for all your Bradley needs!
http://www.geocities.com/schleswignapa/ -for all your Bradley needs!

Offline Gizmo

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Re: Curing a fresh ham
« Reply #25 on: December 17, 2007, 04:54:03 pm »
Doing the Honey Bacon cure as we type.
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Offline La Quinta

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Re: Curing a fresh ham
« Reply #26 on: December 17, 2007, 05:15:16 pm »
Honey would be great...maybe heat it up in a pan with a clove studded orange peel? Nice and slow...just yet another thought!!