Curing a fresh ham

Started by acords, November 20, 2007, 06:10:34 PM

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Habanero Smoker

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.



     I
         don't
                   inhale.
  ::)

MallardWacker

#16
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.

SmokeOn,

Mike
Perryville, Arkansas

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

mybad

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.

acords

Quote from: Gizmo on December 09, 2007, 08:03:20 PM
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........
http://www.yardandpool.com - for all your Bradley needs!
http://www.geocities.com/schleswignapa/ -for all your Bradley needs!

iceman

Dang good looking ham acords. Great job! ;) :)

Gizmo

Quote from: acords on December 10, 2007, 09:10:59 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.

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.
Click here for our time proven and tested recipes - http://www.susanminor.org/

MallardWacker

Quote from: acords on December 10, 2007, 09:10:59 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...

NewBlood

#22
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.

La Quinta

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?

acords

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!

Gizmo

Doing the Honey Bacon cure as we type.
Click here for our time proven and tested recipes - http://www.susanminor.org/

La Quinta

Honey would be great...maybe heat it up in a pan with a clove studded orange peel? Nice and slow...just yet another thought!!