Hi All.
After being fairly successfull with some bacon thought I would have a try at a big Ham using Habanero Smokers recipe.
Here it is just out of the smoker 4hrs of maple then reaching an IT of 1550f.
(http://i283.photobucket.com/albums/kk282/itchybeard/Flies/Smoking/DSCF1814.jpg)
It looks and smells fantastic, hopefully should be even better after resting and roasting with glaze. Just in time for Christmas....brilliant
Thanks Habanero.
Outstanding!
Hi Itchy,
What was the basic ham you started with? Fresh?
It does look good. I hope you like it.
Hi ArnieM.
Actually it was bought from a wholesale store it was fresh in but not as fresh as straight from the butcher. But I know the quality is good.
They are on offer so might get another one.
Cheers.
Uncured, uncooked and unsmoked ham is referred to as "fresh ham"; to tell it apart from cured hams.
I agree with you HS....I've noticed alot of people confuse "fresh". I think alot has to do with the stores and how they advertise. On picture below out of this weeks ad...the left picture is clearly a "smoked ham" but it's "fresh" and the one on right is a "fresh" pork shoulder when is clearly unsmoked, unbrined. Alot of stores use "fresh" meaning has not been frozen.
(http://i1183.photobucket.com/albums/x465/SiFumar/2011-12-14_09-52-59_775.jpg)
Quote from: Habanero Smoker on December 14, 2011, 12:58:39 PM
Uncured, uncooked and unsmoked ham is referred to as "fresh ham"; to tell it apart from cured hams.
Thanks for the correction Habanero. So the answer to ArnieMs question is yes it was fresh. A lot of people I know think that fresh means unfrozen , I shall be putting them straight.
Quote from: itchybeard on December 15, 2011, 11:30:43 AM
Quote from: Habanero Smoker on December 14, 2011, 12:58:39 PM
Uncured, uncooked and unsmoked ham is referred to as "fresh ham"; to tell it apart from cured hams.
Thanks for the correction Habanero. So the answer to ArnieMs question is yes it was fresh. A lot of people I know think that fresh means unfrozen , I shall be putting them straight.
The food industry is confusing. The definition of fresh poultry is poultry that has not been frozen, though it can be enhanced, but that not so for ham.
Well I don't really know! But I can tell you thid Kentucky blooded hillbilly was always taught and still thinks fresh is uncooked and unfrozen most times. but always uncooked. You can believe those city people if you wantg\. But we all know it would take a bus load to get the truth out of them. LOL
Hi all here is the finished ham. With a New Zealand Thyme Honey glaze.
(http://i283.photobucket.com/albums/kk282/itchybeard/Flies/Smoking/DSCF1834.jpg)
All sliced up.
(http://i283.photobucket.com/albums/kk282/itchybeard/Flies/Smoking/DSCF1842.jpg)
Vac-Packed and ready for storage..
(http://i283.photobucket.com/albums/kk282/itchybeard/Flies/Smoking/DSCF1844.jpg)
Cheers
Merry Christmas all.....
A real good looking ham.
Looks great.
What type of slicer do you have, or is that hand carved?
Quote from: Habanero Smoker on December 25, 2011, 01:52:21 AM
Looks great.
What type of slicer do you have, or is that hand carved?
Hi Hanabero Smoker.
A bit of a story there regarding the slicer. I had a small 7.5in slicer to start with which I found was to small so I sold that one then I was keeping an eye out on
eBay for a second hand commercial 12in slicer. I managed to get one, it's a Newscan fs300 hd commercial slicer (used but in good condition). Forgot that it was 150 miles away.. still never mind I got it in time for Christmas. And it is great just the job. only $79 as well.
The ham tastes great albeit just a tad salty. will this stay salty or will the flavour mature? is there anything I can do to the finished ham? I will soak it a bit longer next time.
Merry Christmas
Partner that is a mighty good lookin ham, Y'all are gonna be eatin real good...well done...
That sure is a nice slicer.
It will mellow some, but I've found if you fry it as steaks, the salt taste becomes more concentrated. I have been experimenting with the recipe, and have reduced the salt. I've had a chance to taste the ham yesterday, that I had prepared with less salt, and the taste was less salty, but not quite where I want it. So I will make further adjustments when I make an Easter ham. I will be revising the recipe on the recipe site some time this morning.
Yesterday, I didn't want to hassle with slicing the ham at the last minute. So on Saturday, I sliced it up and wrapped it tightly, and Sunday morning placed in in a pan and reheated it in an orange sauce. It was nicknamed "The Throw Away Ham", because it was almost thrown out by accident. It came out great and there wasn't a slice left. After reheating in the orange sauce, it greatly reduced the saltiness.
I'll post the orange sauce recipe in the Recipe's In Development, section when I get a chance.
Thanks HS for the information. I will try the orange sauce.
Cheers.
Quote from: itchybeard on January 03, 2012, 03:52:14 PM
Thanks HS for the information. I will try the orange sauce.
Cheers.
That reminds me I never got around to posting the sauce I made. I'll try to post it tomorrow in the Recipes In Development section.
After tasting the Christmas ham, I revised the recipe and reduced the salt by 3 ounces. I will be doing another ham for Easter; and will reduce the salt further to see how that will turn out.