Ham I am!
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Someone dropped off a "Salt Cured" ham for me to smoke for their 1st year Anniversary.
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This little mini "Hamzilla" weigh in at 18.4.
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After talking to 10.5 about doing this he recommended that I PM Habanero Smoker for some info.
Country hams require some preparation work prior to them being cooked. You have one that is in good shape, but most times you will get them covered in mold...
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First you need to get a stiff bristle brush and scrub the salt and mold off under running water.
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Depending on the size, it needs to be soaked in cold water for 12 hours up to a few days to remove excess salt.
Quote from: SouthernSmoked on December 04, 2010, 01:33:41 PM
Someone dropped off a "Slat Cured" ham for me to smoke for their 1st year Anniversary.
What type of slats do they use ??? ;D
So if soaking in cold water for12 hours will remove excess salt... OK I won't pile on! :D
Good luck with the "Hamzilla" and Happy Anniversary newly weds!
That is a beast!
I see the Pkg says "Not For Sale" Is this some they has slaughtered
and processed their self?
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Since I was running short on time I allowed this to soak for 28 hours, replacing the water every 4 hours.
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Once the 28 hours were up I decided to trim some of the excess fat off.
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Next, Using a Cotton Ham Bag that I purchased from Butcher & Packer...
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and a Stainless Steel "U" Shaped Smokestick
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After 3 1/2 hours of smoke I then would place in a foil roaster pan...
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Covered with a 2-Liter Dr. Pepper, Sweet Pickle juice and topped off with some good ol' rub.
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Alton Brown did a Good Eats episode on this method. (Once again thanks to Habanero Smoker for this info)
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Preheated the oven to 400F
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Placed the ham into the stove once preheated and will reduce after 30 minutes to 325. I will then cock at the temp for 1-1/2 hours. At that time I pulled the foil off and rotated the ham 180 degrees.
Next I inserted my thermometer and reapplied the tent.
Will continue cooking until the IT reaches 145F.
What time is dinner, I'm on my way!
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We loaded up the vehicle and off we went to drop off the ham and a few other things too.
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The crowd is starting to gather in out of the weather...
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This was held at The American Legion Hall in Florence, KY.
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Did I mention the four butts and chicken.
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The ham turned out great...
BUT I will need to work on my carving skills next.
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I would like to give a special thanks to 10.5 and Habanero Smoker for their help.
That looks just GREAT and another nice deed for Friends.
You did GOOD Mark!
;D All the Guys must have thought they had to pay to eat .........
They all have their hands in their pockets! ;D
Quote from: classicrockgriller on December 04, 2010, 05:43:16 PM
That looks just GREAT and another nice deed for Friends.
You did GOOD Mark!
;D All the Guys must have thought they had to pay to eat .........
They all have their hands in their pockets! ;D
It sure looks that way! :D ;D
Sonny we had a great time. Someone came up to my wife and asked if she knew who did the pork and she informed them...well should I say anymore.
Now there are five other people wanting me to cater for their events. I tried to hide when I over heard him talking to my wife. ;D
But anyway I'm doing this again on the 17th.
;D You are easier than I am. ;D
At least I said NO to myself on doing it again.
Should have told everyone that Mark just paid you to deliver the food. ;D
Nice job. Wife opened the flood gates on you.
Good job --- looks like a lot of fun. Did your daughter help?
Looks really good, and glad that it turned out well. Your carving looks alright to me, I've always found it hard to carve a ham.
What type of smoke did you decide to go with?
Nice job!
Quote from: Habanero Smoker on December 05, 2010, 01:20:38 AM
Looks really good, and glad that it turned out well. Your carving looks alright to me, I've always found it hard to carve a ham.
What type of smoke did you decide to go with?
I used apple on this smoke. I was wanting to use maple but didn't have enough maple bisquettes.
Once again thanks Hab for your help.
I would like to take some credit on this cook, as it sure looks like it turned out great. BUT all I did was pass the buck onto Habs. As I have never done a salt cured Ham. Well done Southern and Habs
Quote from: Smoking Rebel on December 04, 2010, 08:28:01 PM
Good job --- looks like a lot of fun. Did your daughter help?
Hey SR, Not this time it was just my wife and I
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Quote from: SouthernSmoked on December 05, 2010, 09:44:27 AM
Quote from: Smoking Rebel on December 04, 2010, 08:28:01 PM
Good job --- looks like a lot of fun. Did your daughter help?
Hey SR, Not this time it was just my wife and I
Sent from my T-Mobile myTouch 3G using Tapatalk
Well you did a great thing there and knowing you, like I do, you did it for free.