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BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: cathouse willy on June 06, 2011, 05:43:02 PM

Title: Ham
Post by: cathouse willy on June 06, 2011, 05:43:02 PM
I just took an 11lb pork back leg shank end out of the freezer, I"m thinking  2 days to thaw and then Habaneros's recipe for smoked ham.

[urlhttp://www.susanminor.org/forums/showthread.php?465-Smoked-Cured-Ham][/url]

It looks like dinner will be June 26. I hope I can stay focused for that long.
Title: Re: Ham
Post by: Habanero Smoker on June 07, 2011, 02:27:00 AM
I haven't made a ham in a while. Now you got me thinking of one. :)
Title: Re: Ham
Post by: cathouse willy on June 08, 2011, 04:45:53 PM
My 11lb pork leg after trimming is down to 8 1/2 lb. It's been respected detected inspected and injected and now is soaking in the brine. This is my first ham so I'm going to stick pretty close to Habanero's recipe with the exception of the Juniper berries. Here we go!
Title: Re: Ham
Post by: cathouse willy on June 12, 2011, 01:00:59 PM
The ham is mid way thru the cure time and I'm trying to coordinate things to serve it on June 26. The recipes says to wrap and age in the fridge for a least four days after smoking. My question is how long could it be be left to age before it spoils? would  8 days be too long?
Title: Re: Ham
Post by: Habanero Smoker on June 12, 2011, 01:08:05 PM
Eight days will not be a problem. Wrap it tight with plastic wrap, then with heavy duty foil, to cut down on the smoke smell that it may cause in the refrigerator. I would say there is no need to vacuum seal, but if it is not too big to fit an 11" bag I would do that; just to reduce any smoke smell in the refrigerator.
Title: Re: Ham
Post by: cathouse willy on June 12, 2011, 06:06:10 PM
Habanero thanks for the speedy reply This makes the dinner schedule a go.Just of interest sake how long could you age a ham for and are there advantages to longer aging?
Title: Re: Ham
Post by: Habanero Smoker on June 13, 2011, 01:17:34 AM
Up to 14 days without a problem. To be truthful I have stored cured ham in the refrigerator for over 3 weeks while slicing it for sandwiches, dicing to add to dishes etc, but the recommended time frame is up to 14 days.
Title: Re: Ham
Post by: Ka Honu on June 13, 2011, 03:54:56 AM
If you can't get juniper berries at a reasonable price, you can substitute with an ounce or so of decent gin.
Title: Re: Ham
Post by: Habanero Smoker on June 13, 2011, 01:18:43 PM
Yes! Gin is a good substitute. Two berries equal one teaspoon of gin. I keep meaning to add that substitution to my recipe.
Title: Re: Ham
Post by: cathouse willy on June 13, 2011, 06:55:41 PM
The reason I avoided the Juniper was because of a decades old experience with the evil gin..... Never again
Title: Re: Ham
Post by: Habanero Smoker on June 14, 2011, 01:24:33 AM
I hear you. I can't stand the taste of gin, but the juniper berries really provide additional flavor to the ham. I sometimes use them when I make pastrami.
Title: Re: Ham
Post by: cathouse willy on June 18, 2011, 01:32:46 PM
So the ham went into the smoker on fri afternoon 18 hours later it looked like this.
(http://www.dualsportbc.com/photogallery/data/910/3012011_0618ham0002-med.JPG)

(http://www.dualsportbc.com/photogallery/data/910/3012011_0618ham0001-med.JPG)

(http://www.dualsportbc.com/photogallery/data/910/3012011_0618ham0004-med.JPG)

I tried a tiny slice and it tastes mighty fine. It has a nice dark pink color. It will age in the fridge till june 26's family dinner.
Habenero that is a great recipe Thanks for posting it.
Bill
Title: Re: Ham
Post by: SiFumar on June 18, 2011, 09:09:03 PM
Excellent job! Let us know how it tastes after the aging. Maybe a pic of the slices too.
Title: Re: Ham
Post by: Smoking Alligator on June 18, 2011, 09:18:03 PM
I am following your steps.  I purchased a half ham with the bone 7 days ago. 2 days ago I brinned it with apple juice and spices.  I let it air dry for about two hours and went in the OBS for 3 hours Cherry Smoke.  I am letting it sit in the fridge again wraped in plastic until tomorrow, Fathers Day.  It looks right and smells fantastic, just had a doubt if it will be OK after being in the fridge for a whole week??
Title: Re: Ham
Post by: Habanero Smoker on June 19, 2011, 01:17:36 AM
Hi Bill;

Thanks. Maybe next time you will be brave enough to add the juniper berries.  :)

Smoking Alligator;
I also like fresh ham. Let us know how your brine worked.
Title: Re: Ham
Post by: Tenpoint5 on June 19, 2011, 06:13:19 AM
Quote from: cathouse willy on June 18, 2011, 01:32:46 PM
(http://www.dualsportbc.com/photogallery/data/910/3012011_0618ham0004-med.JPG)

Is it just me or does this NOT look like a Smiling Hogs Head? ??? ???
Title: Re: Ham
Post by: Smoking Alligator on June 19, 2011, 06:47:59 PM
Brine worked fantastic.  Apple Juice and thyme (spice) brine for two days.  Added Apple Juice instead of water as well.  Tried 2.5 hours of cherry smoke.  I had the ham today, it was the most tender and smokey flavored I've ever had.  Got complements from everyone. 
Title: Re: Ham
Post by: cathouse willy on June 26, 2011, 08:56:22 PM
The ham project begun on june 8 was served this evening to RAVE REVIEWS from everyone. I'll admit it was pretty dam fine.Pink, smokey, sweet and salty, and moist and juicy.Here's hats off to Habanero for a great recipe!!!
Some pics

(http://www.dualsportbc.com/photogallery/data/856/3012011_0626temp0002-med.JPG)
(http://www.dualsportbc.com/photogallery/data/856/3012011_0626temp0003-med.JPG)
Cheers
Title: Re: Ham
Post by: Habanero Smoker on June 28, 2011, 01:31:41 AM
Thanks. I'm glad it turn out alright and everyone enjoyed it.

Now will you give just a little thought towards using the juniper berries?   ;)
Title: Re: Ham
Post by: SiFumar on June 28, 2011, 04:18:25 PM
Looks good! Glad to hear it was enjoyed.
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