Hi y'all!
10.5 was kind enough to send me some ham nets and instructions on curing and smoking a ham.
So, I'm giving it a try :)
I bought a 24lb whole ham and the meat guy cut it in half for me.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_7547.jpg)
So, I decided to do the butt portion first and will be starting the curing process today and smoking it next Monday.
I'll be posting updates :)
Carolyn
HAKUNA MATATA!!!!! Carolyn. Let's do this thing!!
BTW do you have those Special Blend pucks ordered for it yet?? ;D ;D
But thought you said I should use Mesquite alternating with Cherry!
Oh, yes, and I added vanilla to the brine, just like you recommended.
;)
Carolyn
Cool cant wait to see
seemore
Thanks ! :)
It's now brining in the fridge.
It looks happy in there,
Carolyn
Miss Carolyn How is our Ham babysitting service doing this evening? Should be nearing the end. Well at least the end of the 12 hour drying phase and the end of the 8 hour smoking phase.
Hi!
At 10pm it was at a IT of 130F so I let keep on cooking all night. I checked the smoker once during the night and it was right at 170F. Got up this morning and the ham was right at a IT 142F. so, it took 34 hrs.
Now for some pics :)
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_7570.jpg)
I trimmed the skin off and left 1/8" fat
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_7583.jpg)
Brining in a 2 gal zip lock, couldn't fit a bucket in my frig.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_7589.jpg)
I slipped the ham into the netting that 10.5 so graciously gave to me. Even got to use my ring pliers for the first time, too :D
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_7594.jpg)
There it is, hanging in the smoker. This is after the 8hrs of smoke.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_7607.jpg)
TaDa! there it is this morning. Not the best picture because my camera is failing...makes everything look too pink.
Pulled a little taste off the outside. YUM!
Now into the fridge until Easter :)
Carolyn
Wow, nice job!
Looks like a 10½ to me!
Looks perfect Carolyn!! How did you stop at just one taste of that sweet, smokey, salty goodness? I couldn't when I did mine.
Quote from: Tenpoint5 on March 23, 2010, 06:15:28 AM
Looks perfect Carolyn!! How did you stop at just one taste of that sweet, smokey, salty goodness? I couldn't when I did mine.
It wasn't easy, but the part I did taste was really good, like bacon almost :D
Carolyn
That looks fantastic Carolyn
Nice Job
SO THERE ;D
10.5 how much vanilla did you add to the brine. It must add a nice layer of flavor.
I was just thinking of giving a ham a try, I might have enough time to get it done for easter
Thanks
Daryl
Carolyn, your ham looks great.
This post is makin me want to do another one myself.
Quote from: DTJ on March 23, 2010, 11:50:29 AM
10.5 how much vanilla did you add to the brine. It must add a nice layer of flavor.
I was just thinking of giving a ham a try, I might have enough time to get it done for easter
Thanks
Daryl
I don't add vanilla to the brine. That was Carolyn giving me a hard time.
Quote from: Tenpoint5 on March 23, 2010, 01:37:32 PM
Quote from: DTJ on March 23, 2010, 11:50:29 AM
10.5 how much vanilla did you add to the brine. It must add a nice layer of flavor.
I was just thinking of giving a ham a try, I might have enough time to get it done for easter
Thanks
Daryl
I don't add vanilla to the brine. That was Carolyn giving me a hard time.
:D :D :D :D
Hey, maybe I came up with something new!
Little vanilla, smoke it with a little cherry maybe?
Carolyn
Thanks, Who knows it could be really good, I am making the brine right now, But I will wait until at least my second try before I expirement too much!!
Daryl
Daryl you may find that what you get is perfectly fine and doesn't need any modifications. I will warn you it is a long smoke/cook!
Quote from: Tenpoint5 on March 24, 2010, 10:29:07 AM
Daryl you may find that what you get is perfectly fine and doesn't need any modifications. I will warn you it is a long smoke/cook!
You have to plan a day and a half around it.
And sleep by the smoker if you don't have a PID :D
Carolyn
Looks great Carolyn. I do not know if I could wait till Easter to cut into that thing, good luck. :)
Thanks!
Well, i do have the shank portion of the ham in the freezer. :D
I could make another one.
Carolyn
Quote from: Caribou on March 25, 2010, 07:33:00 AM
Thanks!
Well, i do have the shank portion of the ham in the freezer. :D
I could make another one.
Carolyn
I would but take this one all the way to 152* IT then you would have the perfect comparison. Beings both halves come from the same Ham. You would know which way to do the next one.
Oh Chris,
If I was less lazy I would surely do that.
:D :D
My dad's coming up for turkey season mid-April and I was thinking of maybe doing the second half then.
He's impressed with the stuff i smoke.
Carolyn
Nice work on the Ham.
It is very nice lookin.
Hope when I do one it looks that good.
Quote from: Caribou on March 25, 2010, 08:27:01 PM
Oh Chris,
If I was less lazy I would surely do that.
:D :D
My dad's coming up for turkey season mid-April and I was thinking of maybe doing the second half then.
He's impressed with the stuff i smoke.
Carolyn
He aint the only one!!
CAROLYN..................thats is A Great looking ham
seemore
Thanks,
We' be watching out for your pull-apart ham :)
Carolyn
Sorry I am just getting back to the post. Thanks for the advice and words of encouragement!!!. I finished my ham yesterday and the whole time in the smoker including drying, smoking and cooking was 20 hours. But man o man does it look and smell good!!! We are saving it for Easter, I have not look forward to Easter this much in I don't know how long!!
Daryl
Hi Daryl,
I'm excited about eating my ham, too. :)
Have a great Easter!
Carolyn
WELL!!!!!!!!!!!!!
Dont leave us hangin. ;D
How was the Easter Ham?
And telling me that is a pretty deep subject for such a shallow mind isn't going to cut it either
I know, I know :D :D I know the answer
Quote from: Tenpoint5 on April 05, 2010, 03:30:45 PM
WELL!!!!!!!!!!!!!
I'm sorry to leave you waiting so long to hear about the ham!
I have been under the weather Sat and Sun BUT I cooked the ham and it came out great. :)
I used a recipe Deb sent me to make a fantastic glaze with Grand Manier in it and it was a hit, too.
Ok, Chris, I got some more nets you gave me so I'm going to make another one soon and I have that shank half in the freezer waiting, too.
:)
Thanks!
Carolyn
Sorry to here you were under the weather on such a beautiful weekend.
I was dragen this weekend also but mine was from a black label. ::)
Good to here your ham was a hit, that grand manier, is it the orange tastin liquor? I've herd of glazes made from something like that.
Well that makes two out of three hams a success. now we need to hear from DTJ
I'd like to hear about that Grand Manier glaze as well..
My aunt used to make an appetizer with Little Smokies in some kind of GM concoction.
She called them 'drunk wieners'.