Figured I would give a Home Cured Ham a try. The Ham went in the smoker at 5 am for about a 20 hour ride.
Coming out of the brine after a 7 day soak. (The dark spot is where the plate rested)
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8000768.jpg)
All netted up and hanging in the smoker for 12hrs at 120*. Then will ramp up to 140* and smoke for 8.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8000770.jpg)
Just a quick update. The ham is at 107* IT after 12 hours. Fired up the burner and I am giving 8 hours of Hickory to the ham. Gonna be a long night. In hindsight I should have started this last night and finished this today, instead of finishing it at 2-3am.
QuoteIn hindsight I should have started this last night and finished this today, instead of finishing it at 2-3am.
Yes but it will be worth it in the long run. Looks good.
I've always wanted to try a ham....it looks great. Can't wait to see how it comes out!! :)
Ahhhh 10.5 your my kind of guy ;D
Awsome
nepas
That is a nice looking Ham, even before smoke...
HOME CURED HAMS SUCK!!!!!!!!!!!!!!!!!!!!!!!!!!!
It's been 24hours and my patience is wearing thin. The fricken ham has stalled at 141 for the last 4 hours and just won't go to 152-155*.
Ok, now that I have that off my chest. My garage smells so wonderful with the aroma of hickory smoke. The temp outside has dropped to 10 So the garage door was shut all the way, got kinda cloudy during the last 2 hours of smoking. The Ham is currently in a holding pattern at 141*, must be the beginning of a plateau. Because it has been in the 140-141 range since 3:30am. I kinda fell asleep for a couple of hours so the hold pattern is good. I am just glad the curing process keeps the bad stuff from forming after being at 160* for a looooooong time.
10., the ham looks great. Tell it to hurry up I'm looking forward to the taste test and final report. :)
Quote from: Tenpoint5 on December 02, 2008, 04:28:04 AM
I am just glad the curing process keeps the bad stuff from forming after being at 160* for a looooooong time.
Is 160 deg what you bumped the temp to after smoking for 8 hours?
Why did you start the smoke after the 12 hours at 120/140 deg instead of doing the smoking at the start?
Can't wait to see the results and to lust for a taste. I have installed a plastic cover over my keyboard to protect it from the drool.
OK, After 30 hours it has been determined that it was worth every single minute. This ham turned out simply orgasmic. Which is why I'm late posting , had to take a nap. LOL Anyhow after 30 hours and an IT of 153*, I opened the door and found this little beauty.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8000771.jpg)
After removing the netting, this is the view of the coloring. Sorry it's blurry, was starting to drool.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8000773.jpg)
I know, I know I should have let the Ham sit longer than 10 minutes before I sliced and tasted but after 30 hours of waiting. I couldn't take it anymore. Besides look at the pictures and tell me you would have left any of the pieces laying there. I ate them all and one more, I even ate the warm juicy FAT. I already had my blood draw for cholesterol at 8:30 this morning. Time to slpurg a little. LOL
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8000775.jpg)
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8000776.jpg)
That my friend is a thing of beauty!
C
After looking at that beauty, dont you wish you made two? ;D
Fantastic ;D
On my list again for sure
great job
nepas
Now that is a real nice job. ;)
Quote from: sherlock on December 02, 2008, 07:34:27 AM
Quote from: Tenpoint5 on December 02, 2008, 04:28:04 AM
I am just glad the curing process keeps the bad stuff from forming after being at 160* for a looooooong time.
Is 160 deg what you bumped the temp to after smoking for 8 hours?
Why did you start the smoke after the 12 hours at 120/140 deg instead of doing the smoking at the start?
Can't wait to see the results and to lust for a taste. I have installed a plastic cover over my keyboard to protect it from the drool.
Sherlock,
I was following the direction as given in Rytec Kutas' book Sausage making and meat curing.
Holy Moly...that looks amazing....my husband asked..."Why haven't you done that"...wahhh...waahhh...Gotta do it now!! :) Well done 10.5...really well done....
Great looking ham, 10.5. I assume it would keep well in the frig and then be reheated in the oven at a later time? The reason I ask is that I've been tasked to do a ham for Christmas Eve dinner with the whole dern family and thought this might be okay but that I'd better allow a long buffer time. Additionally, the travel time from my house to theirs is 1.5 hours, so I'd have to figure that in as well.
Thanks!
SD
Quote from: Smoking Duck on December 03, 2008, 07:57:17 AM
Great looking ham, 10.5. I assume it would keep well in the frig and then be reheated in the oven at a later time? The reason I ask is that I've been tasked to do a ham for Christmas Eve dinner with the whole dern family and thought this might be okay but that I'd better allow a long buffer time. Additionally, the travel time from my house to theirs is 1.5 hours, so I'd have to figure that in as well.
Thanks!
SD
SD, I would think it would keep in the fridge for a few days. It is just like a store bought cured and smoked. Might even do it now then freeze it. For the X-mass thing I would heat it to temp then FTC until you get there then reheat alittle and put your last little bit of glaze on to freshen it up. Good luck. If you need any pointers let me know, I'll help if I can.
First bit of advice: contact your local deli shop or restaurant to see if you can get a Pickle bucket or a Pickled Herring bucket to brine in. That way you have a Food Grade plastic bucket.
My wife works at a seniors care facility and their kitchen is a great place to get all sorts of food grade containers as all their supplies come in them....
Just a thought.
Mike
Looks delicious! Truly inspiring. Congrats on a successful go!
Looks like you had a "BUTT" half of a ham is that right? How much did it weigh?
I must try to find a fresh one myself. Was the brine/cure you used in the same book? If not would you please tell us about what you used, etc. Sorry to be such a PITA but this something I want to do.
Nathan
Quote from: sherlock on December 03, 2008, 11:52:30 AM
Looks like you had a "BUTT" half of a ham is that right? How much did it weigh?
I must try to find a fresh one myself. Was the brine/cure you used in the same book? If not would you please tell us about what you used, etc. Sorry to be such a PITA but this something I want to do.
Nathan
Nathan,
Yep The brine is in the book which is upstairs or I would give you the page number. I believe it was the shank half although the other half is in the freezer still, it's waiting for X-mass dinner. As far as being a PITA not at all. Just ask Habs how many times I talked with him about doing bacon. Before I actually did it. Where do you live at? it might be easier to help find a place to get you a fresh Ham. Around here I have several "Locker's" that I can go to and just ask for one. If I didn't have a whole hog in the freezer.
THANKS FOR YOUR HELP!!!!!!!!!!!!!!!!!!!
I live in Wesley Chapel, Florida. Its about 25 miles North of Tampa. I will check around to see if I can find one.
I am lusting over your ham.
MMMMMMMMMMMMMM MMMMMMMMMMMMMMMMM good
Guessing there ain't just to many hog farms in the area. I would suggest asking your local grocery meat counter for a fresh ham. Some friends of mine talk about a store down there called Publix? try there.
Thank you Sir
Quote from: Tenpoint5 on December 03, 2008, 02:58:16 PM
Guessing there ain't just to many hog farms in the area. I would suggest asking your local grocery meat counter for a fresh ham. Some friends of mine talk about a store down there called Publix? try there.
My Publix supermarket meat manager will order anything I ask for...
That looks awesome, 10.5--is that netting just ordinary cheesecloth?
T2
T2 I get it from my locker plant, but im sure cheese cloth would work just as well.
Hey guys,
I have the Webber smokers. I have the small and large water smokers. The small one did great for a year, but as the food started to come out so did other family members. So now I have the large Webber, I love it.
For the holiday I was given a large 20lb ham (leg) Smoker here I come. This will be my first pork leg. After doing some digging around on the net I realized I'm pretty lost.
This leg was received originally from a meet distributor, its sealed in plastic. I doubt that it's cured but are their any visual signs if it was cured?
If its not cured will I need to cure the ham? Or put in brine? What rub do you recommend?
Thanks of all the help. SMOKE ON
W E L C O M E to the Forum Myrkk!
Does the meat have the color of raw pork or does it look red like ham ?
It is probably not cured. yet.
For a cut that large a brine and injection is in order.
You will need at the very least some cure #1.
I don't have the rest of the hame recipe handy, but I know Tenpoint5 has done one of these, He should be along shortly.
FLBentRider,
Thank you for the warm welcome. I took a look at the ham at lunch and it raw non-cured.
I will wait for Tenpoint5 for recipe.
Hi Myrkk;
Welcome to the forum.
If it is cured the distributor has to label it. If anything was added there most be a list of ingredient and nitrite will be in that list, if not no list is needed and you have a fresh ham.
Here is another recipe for curing fresh ham:
Smoked Cured Ham (http://www.susanminor.org/forums/showthread.php?t=465)
Wow Chris, I just came across this and that ham is awesome.
I have book marked it and gotta try it soon.
Nice!
Here is the recipe that I follow when I do Hams. It is a long process and a long smoke but it is worth every minute of your time!!
Home Cured Ham
The Brine/Pickle for Ham that I used is
5 quarts ice water (38-40*F)
1 pound of Salt (I use Kosher)
1 cup Powdered Dextrose
2/3 cup Insta Cure #1
The recipe calls for the ham to be injected 10% by weight. I used 15%. To do the math here is the formula and explanation of how to do it.
Pump injecting formula is generally this...
15% x Xoz = oz per pump
My ham is around 22 lb or 352 oz; being 16oz per pound.
This now gives me an easy plug in formula
.15 x 352oz =52.8oz needed for pumping
The injector I use holds 4oz at a time. Rounding off I get this...
52/4=13 or 52.8/4=13.2
So that means 13 full injections, or 13.2 if you wish to get technical, but the .2 isn't a problem
Mix the brine in the bucket. Then after injecting and making sure to get in the shank and around all the bones in the ham. Submerge the ham in the bucket and refrigerate for 5-7 days. Place in stockinette and hang in smokehouse.
Smoking
Hang Ham in preheated smoker to 120* and hold for 12 Hours (Vent Full Open) then
Increase temp to 140* start smoke and smoke for 8 Hours (Vent at Half) then
Increase temp to 170* until IT of 142* For a fully cooked ham, Hold until the IT reaches 152-155*