This ham thing is extremely contagious. I was just minding my own business when someone posted a ham thread. Now I have come into contact with Tenpoints ham thread before and I was fine but I have been exposed to ham far too many times not to be stricken with the ham virus.
Well today I left Tarini Brothers Meat shop with this, I was unable to wipe the smile off my face as I drove this little feller home. Seriously I was like a giddy school girl (so the wife says).
(http://lh5.ggpht.com/_YgJf4XiRwJ4/TJVHkod5fTI/AAAAAAAAAGI/lcbBo56bIUI/s800/DSC01088.JPG)
Now it's no hamzilla I know but it is the largest thing I will have smoked (Only 23lbs).
(http://lh3.ggpht.com/_YgJf4XiRwJ4/TJVHlVrktyI/AAAAAAAAAGM/1dF5pZjhzMY/s800/DSC01091.JPG)
Injected and into it's swimin pool
(http://lh5.ggpht.com/_YgJf4XiRwJ4/TJVHlvex60I/AAAAAAAAAGQ/GzncSdrEv9Q/s800/DSC01098.JPG)
(http://lh5.ggpht.com/_YgJf4XiRwJ4/TJVHmAYbkdI/AAAAAAAAAGU/w40KgiPyBsc/s800/DSC01100.JPG)
More to come.....
They are contagious. You think it is bad when you get hooked reading the threads, wait until after you make one. Before it cools you'll want another.
Take a lot of pics to satisfy our addiction
I'll admit I was looking at Sams today, and if they had a fresh ham, it would have went in the cart.
BOOYAH!
Good to see you back Punchlock. Will be watching your progress with interest.
Now don't go blaming me for all of this!! I had NOTHING to do with it.
Punchlock, It is totally up to you but if it was me I would lift it out of the brine and remove the majority of the skin. Everything except what is around the shank (the skinny part) or just take it all off. I think that would allow for better penetration of the brine while it is soaking, and better smoke penetration when you smoke it.
Quote from: Tenpoint5 on September 19, 2010, 05:54:11 AM
Now don't go blaming me for all of this!! I had NOTHING to do with it.
Punchlock, It is totally up to you but if it was me I would lift it out of the brine and remove the majority of the skin. Everything except what is around the shank (the skinny part) or just take it all off. I think that would allow for better penetration of the brine while it is soaking, and better smoke penetration when you smoke it.
Your the enabler! Your the enabler!
I will do exactly as you suggest thanks for the advice Tenpoint.
Might have to postpone the smoke on Saturday. Will it cause me issue if this were to stay in the brine for an extra day or two? should I just rinse it off and let it build a pelicle instead or leave it in the brine?
;D wooo hooo! no more newbie, you may now call me Junior......
The virus has been released... Will be watching your progress with interest.
Remember to take a lot of pictures.
looks good need some final pics thanks
Ok I am way behind on this project. Some unexpected things got in the way but I am back in business.
welcome to the ham motel
(http://lh6.ggpht.com/_YgJf4XiRwJ4/TKJsZ6Ps_EI/AAAAAAAAAHo/HrnKrT6tOZo/s800/DSC01172.JPG)
(http://lh3.ggpht.com/_YgJf4XiRwJ4/TKJqNxBBYsI/AAAAAAAAAHM/fhwb13q2YQA/s800/DSC01178.JPG)
Is this too close to the drip tray?
(http://lh6.ggpht.com/_YgJf4XiRwJ4/TKJqPL7bQcI/AAAAAAAAAHE/XTX6ZAhbKdQ/s800/DSC01175.JPG)
Looks good so far!
Still watching.
To be continued...
Looks like a plan but it will be in there a long time I would probably try and raise it up another 2-3 inches if you can. If not then make sure you have the ability to rotate the ham so the backside doesn't overcook on the bottom.
Probably too late to be helpful but, a couple of foil lined bricks on top of the V-tray or in it in the center could serve as a decent radiant barrier to help diffuse the heat. As it looks tome you stand a good chance of broling the bottom of that beautiful beast.
Well thanks for all the advice guys. The smoke took a total of 25-1/2 hours and the and result looked great. Unfortuneatly it was on the salty side :( should have fried a piece and tasted it befor I started my smoke. Oh well live and learn. It was alot of fun to do this ham and I can see many more in my futur.
Anyhow for all picture junkies, here is the final result....
this is what was there when I opened the ham motel
(http://lh3.ggpht.com/_YgJf4XiRwJ4/TKPH4DcLPJI/AAAAAAAAAHw/M0F3taCX0mE/s800/DSC01179.JPG)
Just a ham in it's birthday suit
(http://lh3.ggpht.com/_YgJf4XiRwJ4/TKPH4qMJuII/AAAAAAAAAH0/yhqTtJOlcSc/s800/DSC01185.JPG)
All dressed up and headed for the fridge for a long rest
(http://lh4.ggpht.com/_YgJf4XiRwJ4/TKPH5PCk4yI/AAAAAAAAAH4/Pahu2X8sZ0I/s800/DSC01187.JPG)
punch, it sure looks nice.
Might have to get these a try soon.
Punch the outer rind and fatty areas will retain more salt. Once your ham has rested in the fridge and you start slicing it, the salty taste should go away. Your ham sure turned out looking perty. I can't wait to hear how it tastes for you.
well that's good to hear can't wait to taste it after it's little nap.
My mouth is watering looking at that thing. WOW. That's a beautiful thing Punchlock
Beautiful! Ham never looked better. Nice work.
Dang that really does look awesome!
That looks awesome - I have a feeling I'm going to have to have a go at doing one!!
Well today I pulled the ham from it's resting place and served it for supper. Now I have to say Tenpoint when you told me the salt would mellow I was skeptical. I will never doubt you again, the seasoning was perfect the taste was outstanding and I appreciate all your guidance.
I doubt I will ever buy a store bought ham again.
Tonight's simple meal
(http://lh6.ggpht.com/_YgJf4XiRwJ4/TKe5rjdM3bI/AAAAAAAAAMs/ZxA8JZuSVYQ/s800/DSC01188.JPG)
All cut up and ready for the deep freeze
(http://lh6.ggpht.com/_YgJf4XiRwJ4/TKe5rTxNvyI/AAAAAAAAAMo/BrIv_3gZzh0/s800/DSC01191.JPG)
I am roasting the bones off in the oven for a batch of baked beans. Not gonna let that flavor go to waste.
Beans soaking
(http://lh6.ggpht.com/_YgJf4XiRwJ4/TKe5sGiuBoI/AAAAAAAAAMw/rCC-5pKDrWk/s800/DSC01192.JPG)
Use it all!
Great Job Punch!
Great to here you enjoyed it. I didn't do any special and I dang sure am not a pro at this stuff. I am still learning new stuff every day around here.
I have to ask. Do you have little kids or do you just make that big of a mess, that there is a plastic cover on the table just where you eat??? ;D ;D
Oh there are kids, but the plastic is for me. ;D
I'm at it again, thanks to TenPoint5.....
This one weighed in at a whopping 32 lbs. Notice the ham netting I had did not fit the ham, it was a chore to get it to work. been riding in the cabinet for 17.5 hours and I have 4 hours left of smoking to do before the final cook.
Ham makes me happy ;D should I see a doctor?
(http://lh3.ggpht.com/_YgJf4XiRwJ4/TMA90k3Eh_I/AAAAAAAAAPI/pElnoy1j2I0/s800/DSC01270.JPG)
YOW! That thing is huge!
That is MASSIVE!
... And it seems like I've been in every store within 25 miles and there is NOT A HAM TO BE FOUND!!! ARG!!!
Can you give some details on # of hours of smoke, what type of puck(s), temperature of cabinet and final IT
Beautiful looking pictures. Wish I could taste it.
Quote from: Rich_91360 on October 21, 2010, 10:54:01 AM
Can you give some details on # of hours of smoke, what type of puck(s), temperature of cabinet and final IT
Beautiful looking pictures. Wish I could taste it.
well this ham is on the large side so I am not yet sure of the timeline but it looks like it will be stubborn. I put the ham in the smoke yesterday at 4:00 pm and left it there to dry out at an temperature of 120 for 12 hours. I then proceeded to smoke the ham with a mixture of maple and apple for the next 8 hours at a temp of 140. After the 8 hour smoke I turned the temp up again to 170 and will shoot for an internal temp of 152. If my math is right "and it rarely is" I am now at the 23 hour mark and the the ham has an IT of 121.
This is my second ham and until TenPoint5 peeked my intrest and showed me the way, I had never thought it possible to make my own ham but him and many others have truly made it a walk in the park.
It's going to be a long night.....
I just love planting a seed and sitting back and watching it grow!!!
Punchlock is this a race to see who can do the biggest Ham??? ;D
Quote from: Rich_91360 on October 21, 2010, 10:54:01 AM
Can you give some details on # of hours of smoke, what type of puck(s), temperature of cabinet and final IT
Beautiful looking pictures. Wish I could taste it.
Rich here is the recipe that Punchlock is following it should answer your questions. Hickory is the most common smoke flavor for hams.
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*
Quote from: Tenpoint5 on October 21, 2010, 01:50:39 PM
I just love planting a seed and sitting back and watching it grow!!!
Punchlock is this a race to see who can do the biggest Ham??? ;D
No i just ask the butcher for a raw ham and he says pick it up on Wednesday. When I show up he shows me this ham and lowers it onto the scale. When I saw the weight I was rather concerned :-\
But I do what most men would do in this position, I say I can make it fit "I think". I then leave the shop knowing that the man who leaves the butcher shop with the biggest piece of meat wins, and last Wednesday that was me. ;D
Quote from: punchlock on October 21, 2010, 02:02:12 PM
Quote from: Tenpoint5 on October 21, 2010, 01:50:39 PM
I just love planting a seed and sitting back and watching it grow!!!
Punchlock is this a race to see who can do the biggest Ham??? ;D
No i just ask the butcher for a raw ham and he says pick it up on Wednesday. When I show up he shows me this ham and lowers it onto the scale. When I saw the weight I was rather concerned :-\
But I do what most men would do in this position, I say I can make it fit "I think". I then leave the shop knowing that the man who leaves the butcher shop with the biggest piece of meat wins, and last Wednesday that was me. ;D
LOL You win I am done with the Hamzilla's. I have one more that is the twin to mine, but it is going on a road trip this Sunday.
BTW YOU WIN Hamzilla was only 28 pounds.
Thanks very much for all the detail. Will stop by my butcher to order and send photos when I do it.
well it's been 38 hrs now and I am at 146 IT and the thing still is not done. >:( ??? >:( ???
Well, I did a 22 lb and it took 30 hrs so I imagine your 32 lb would take a bit longer. That's why God invented the PID, remote maverick and alcohol.
Quote from: GusRobin on October 22, 2010, 05:10:43 AM
That's why God invented the PID, remote maverick and alcohol.
;D ;D ;D
God has not seen fit to grant me a PID yet, however he has been rather generous with the Maverick and alcohol. ;)
My patience is wearing thin.... >:(
Quote from: punchlock on October 22, 2010, 05:29:40 AM
My patience is wearing thin.... >:(
Old Man, I gotta tell You. I started out pretty strong and fast. But it's beginning to get to me. When does it end? What do You got in mind for me?
Quote from: squirtthecat on October 22, 2010, 06:19:02 AM
Old Man, I gotta tell You. I started out pretty strong and fast. But it's beginning to get to me. When does it end? What do You got in mind for me?
What we've got here is... failure to communicate
Quote from: BuyLowSellHigh on October 22, 2010, 06:27:43 AM
Quote from: squirtthecat on October 22, 2010, 06:19:02 AM
Old Man, I gotta tell You. I started out pretty strong and fast. But it's beginning to get to me. When does it end? What do You got in mind for me?
What we've got here is... failure to communicate
;D ;D ;D only at 149, three degrees to go now this is getting out of hand....
Quote from: punchlock on October 22, 2010, 06:51:39 AM
Quote from: BuyLowSellHigh on October 22, 2010, 06:27:43 AM
Quote from: squirtthecat on October 22, 2010, 06:19:02 AM
Old Man, I gotta tell You. I started out pretty strong and fast. But it's beginning to get to me. When does it end? What do You got in mind for me?
What we've got here is... failure to communicate
;D ;D ;D only at 149, three degrees to go now this is getting out of hand....
HAHAHAHAHAHAHAHAHAHAHAHAHA EVIL EVIL LAUGH implied!!! I have been there done that and got me a T-shirt!!!! The waiting game really sucks especially when sleep deprived. What this shows is a failure to properly read the instructions. I believe in my Home cured ham thread I uttered words very very close to what you are expressing at this very moment Punch!!
I went back and found this just for you Punch!!!
Quote from: Tenpoint5 on December 02, 2008, 04:28:04 AM
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.
I hope punch is ok!
Is it done yet? or are you done yet?
I am guessing he is in HAM NIRVANA right now!!
Sorry to leave you all hangin but I had a date with some deer and had to run before I could post the pics. The ham turned out great but it put me a little behind schedule so I snapped some quick pictures gave it an FTC and hit the road. The end product was better than the last I had made and though it took a ridiculous amount of time it was well worth the effort.
(http://i787.photobucket.com/albums/yy160/punchlock/IMG_4130.jpg)
(http://i787.photobucket.com/albums/yy160/punchlock/IMG_4129.jpg)
While I was away these arrived in the mail. Thanks Arnie, I can't believe how well the did in shipping it was like they were just plucked from the vine. Let me know when your package hits home plate.
(http://i787.photobucket.com/albums/yy160/punchlock/IMG_4131.jpg)
Looks like it turned out great! That's a helluva long FTC...
(October 22nd through November 2nd) ;D
Looks awesome!!
That is a thing of Beauty!
WOW!
I think I would propose to that. Beautiful!
Two quick questions (don't think I overlooked the info). Punchlock, what was the total time on "Son of Hamzilla"? Also where do you find the stockinettes that folks use on their hams?
I feel a quivering and shaking...oh no, I think I may be coming down with the ham virus.
Don't try to save me!
PD, I ordered some ham stockings from Butcher & Packer...
If you need one, I can pop one in the mail. (I ordered 3 or 4 of them).
When I was looking I found this website:
http://www.midwesternresearch.com/iw_products.m4p.pvx?;products_no_tree?company=INC?cat=11010 (http://www.midwesternresearch.com/iw_products.m4p.pvx?;products_no_tree?company=INC?cat=11010)
Squirt,
Thanks for offer but I need to get a few to have in my own stash. 'Preciate the source info.
Gus,
Will explore Midwestern Research when I get a minute. However, seems mildly sinister to have butchering supplies on a site with Research in it's name!
Quote from: porterdriver on November 04, 2010, 11:35:55 AM
Two quick questions (don't think I overlooked the info). Punchlock, what was the total time on "Son of Hamzilla"? Also where do you find the stockinettes that folks use on their hams?
I feel a quivering and shaking...oh no, I think I may be coming down with the ham virus.
Don't try to save me!
The total time for this ham came in at 43 hours. ???
I live in Northern Ontario and I purchased mine at Malabar Spice in Burlington. They had a minimum order and I ended up with 100pcs. If you need some drop me a private message and I'll drop some in the snail mail for you.
On another note while I was away hunting I purchased a pig, that's right a live pig. I could not pass up the deal. He sold it to me for less than a dollar a pound. The pig weighed in at just over 300 and showed up at the house in a horse trailer. After some small talk, "Bacon" (as she was affectionately named) was put to rest and made ready for processing.
I butchered the pig the next day and I am sad to relate that the hams on this pig are scary big! Since I was doing my own butchering I was able to have some cuts of meat exactly the way I wanted them. Wait till you see the ribs!
That is just awesome!
Looking forward to watching the smoking results!
I had a chance to buy a 300 lb plus pig for $75 and I passed
cause I knew I would screw it up.
Hey Punch! I'll take a few of those bags... (and a shoulder) :D
Quote from: squirtthecat on November 04, 2010, 05:44:59 PM
Hey Punch! I'll take a few of those bags... (and a shoulder) :D
send me your adress and I'll send the bags your way..... The shoulder may upset the postal service as well as your stomach by the time it arrived :'( ;D
I can send up a couple of these (http://lh6.ggpht.com/_CbvAIVzmFFM/TL2eo8FhjmI/AAAAAAABQAY/Lz2awworP88/s800/20101019072244.jpg) for some bags.. Keep SowZilla for yourself!
Quote from: squirtthecat on November 04, 2010, 06:09:48 PM
I can send up a couple of these (http://lh6.ggpht.com/_CbvAIVzmFFM/TL2eo8FhjmI/AAAAAAABQAY/Lz2awworP88/s800/20101019072244.jpg) for some bags.. Keep SowZilla for yourself!
It's a deal... My local post office is gonna wonder what I'm up to with all this international shipping lately. ;D
I'll shoot you a PM shortly.
(d@mn, I need to go to the store again tomorrow!)
Wish to do a green ham for Easter. Know 5 to 7 days for wet cure, 1+day for smoking, a couple of days to rest in fridge. As I have some time available beginning in March how long in advance can this be made and still be good for Easter, April 24th
Thanks
You can cure and smoke the ham now. Then place in the freezer until Easter. Thaw and cook. Since you will be finishing the ham at a later date You can pull the Ham at 142º, then when you reheat ensure the IT gets to 152º
I half to try one of these myself. But will start with a smaller one
Tenpoint5, great recommendation to pull early and then reheat on Easter for the last 10 degrees.
Thanks
Rich
Ok that's it! I am going to smoke some hams. I need to do a little more research then get to it. Can you make "Ham" out of a shoulder?
Quote from: Phone Guy on March 03, 2011, 04:13:11 PM
Ok that's it! I am going to smoke some hams. I need to do a little more research then get to it. Can you make "Ham" out of a shoulder?
You could call it a ham; technically it is not, but you can cure the shoulder like you would a ham. The butt end of the shoulder has a lot more tough collagen than a ham, if you take it to 152°F then you would need to slice very thin, or take the it to 175°F - it will be more tender and can be sliced.
OK I have 2 "Pork Legs" on order from the butcher.
Habanero Smoker I noticed you had the ham in the brine with the skin on and then in the smoker with the skin off. Can I assume that you skinned after brining? Would skinning prior to brining be any better?
I received my pink salt dextrose and netting from Butcher and Packer a couple days ago. I am hoping to make a "Test" ham and make sure all is good then I will make one for Easter. Any advice would be great.
Thanks,
Phone Guy
Mike
I have posted couple of ham recipes. The only one that I brined with the skin on was the fresh ham recipe, and that is after I had crosshatched it. In that recipe I also smoked with the skin still on, hoping to get some nice crisp skin on the finished product. The crispness only lasted for a short period until the skin draws moisture form the meat.
When I cure my hams I remove the skin and most of the surface fat prior to brining.
Habanero Smoker , My appologies..... That was Punchlock who was the OP. Thanks for your reply though. I will follow your lead and skin the hams prior to brining. I am also going to render some of the trimmed fat and use the lard later.
That is what I do with my fat. I place the fat in a pan with a little water to start things off; the water easily evaporates, and just keep skimming out those pieces that do not render down.
Ok, I picked up my case of 2 "Pork Legs" and one will in the Brine by Saturday so I can smoke it next weekend. I promised my Mother that I would bring a Ham for our Easter get together. The first one might be the Easter Ham as I'm not sure I will have time to do another by Easter. I am going to follow a basic recipe I found here. Thanks for the help so far.
Question from a newbie here; One of the recipes I have used stresses that a non metallic, non plastic container should be used for brining. I used a ceramic bowl from a crock pot for my first ham, but had to cut out the bones and trim the meat into chunks to fit in the bowl and remain submerged
I see that the very fine looking ham by Punchlock was in a metal pot (swimmin pool) Does it matter if the 'pool' is made from aluminum or stainless?
I have not been able to find crockery large enough, but there are lots of large aluminum and s/s pots in the stores.
Thanks.
Plastic containers should not be a problem if they are food grade. Use them all the time. I use SS pots too for corned beef and such. Definitely do not use aluminum pots. Al is too reactive.
Tob another option is to mix your brine in a 2 gallon Zip Bag and put that inside whatever container you have.
Thanks tenpoint and 3rensho. I appreciate the advice.
I thought maybe s/s would be okay, and Al. not okay, but was thrown off by the recipe I have for brine cured ham.
Excellent idea, Ziplok bag inside a vessel (duh, should have thought of that myself!) would require less brine too.
A hamming we shall go!
Good Morning to all of you Gentlemen that contributed to this fatal Ham Virus. I certainly have caught this rotten virus and I am thousands of miles away in Australia.
All the pictures certainly didn't help either, I was nearly trying to lick the screen.
Hopefully I can find a couple of aspirins to cure my illness
It is to late for the Easter feast but I will be making hams with the recipe in this thread and all the other advise
freely given by the members.
Luckily I did notice that there are specials now for Easter with every butcher shop and super market.
I just wonder why. What has Easter got to do with HOME MADE HAM. If they can have specials for Easter why not every month.
Best Wishes to all for the Easter holidays. We are having a 5 day break nation wide!!!!!!!!!!!!!!!!!!
Best Regards,
Jan. Brisbane.
Anty reason you couldnt use a 5 gal food grade bucket?
Quote from: viper125 on May 13, 2011, 02:59:04 PM
Anty reason you couldnt use a 5 gal food grade bucket?
No reason at all go for it
Any ideas on where to get a 5 Gal food grade bucket? Ontario if that helps.
Quote from: jiggerjams on May 13, 2011, 05:42:11 PM
Any ideas on where to get a 5 Gal food grade bucket? Ontario if that helps.
Run by your favorite bakery... I have a 3.5 gallon food grade bucket from a small grocery store nearby (they do cakes and other customer things) and their frosting comes in it.
Well I get from grocery stores delies alot they get food in all sizes of plastic buckets. Also mc donalds and such they get pickles and that. My wife worked at giant eagle deli so I got mine their. They throw them out if no one takes them.
Frosting, Pickled Herring, Pickles all come in food grade plastic buckets. Check with restaurants or bars to see if they have them and if they will save you one.
BTW I had nothing to do with this Ham Virus thing!!! It was all CRG's fault. ;D ;D
Thanks guys that is easy enough. Might even be a freebie!!