Well starting my Ham today. Decided I'd use Hab's Recipe to try this time. I had bought two about 16 lbs + after deboning and removing the fat and skin. Careful not to remove too much fat as thats where all the great pork flavor come from. This one comes out to 6lbs.
(http://i1229.photobucket.com/albums/ee470/viper1233/2012-03-01_16-45-31_565.jpg)
Still alls good there is just me and the wife any way. So I started the brine simmering with the spices in a cheese cloth net bag for 20 min.. I did change maple syrup to 1/4 Brown Sugar and 1/4 cup Honey. (My brother in law is a bee Keeper.)
(http://i1229.photobucket.com/albums/ee470/viper1233/2012-03-01_16-45-43_19.jpg)
Put it in fridge to cool to around 38-40 Then I'll add the cure and mix with rest of water. I put ham in container and filled with water to Gage the amount of brine needed. While that's cooling I decided to put a sock in it. Or on it or whatever, here it is.
(http://i1229.photobucket.com/albums/ee470/viper1233/2012-03-01_16-47-38_10.jpg)
Snug as a bug in the rug and waiting for the spa treatment.
I used that recipe for my first ham and it came out pretty good. Just wondering why you took the bone out?
Well I plan to run most of it through the slicer. I leave in bone and fat in a lot of my meat for flavor. But don't think with the Brine and spices and smoke the bone will have that much influence on the flavor.
Well time to put in the brine. Injected 10 percent into the ham first. Brine temp is 37.9 So into the pool you go!
(http://i1229.photobucket.com/albums/ee470/viper1233/2012-03-02_11-05-39_172.jpg)
Don't forget to use a clean plate to weigh it down. Wouldn't want it to poke it's head above the brine.
(http://i1229.photobucket.com/albums/ee470/viper1233/2012-03-02_11-05-57_580.jpg)
This is my new brining container. Big enough but height is just right for the refrigerator and takes up little less space. In case your wondering it's steralite and available at Walmart. I use there smaller meat lugs and other containers for 5 -10 lb batches. This was about 4-5 bucks and the rest are cheaper. Also all their products are food safe plastic. Works for me and my budget.
(http://i1229.photobucket.com/albums/ee470/viper1233/2012-03-02_11-06-26_256.jpg)
well guess that's it for 5-7 days. i'll check back when it comes out. Don't for get to pull daily and stir brine.
looking good viper..... what are you smoking next, now that the wait is on for the ham to cure
Well may make some fresh sausage this week. Thing maybe Brats or Italian mild. But I do have to make some Bacon,wife says she's running low. She don't care for belly bacon much these days. Got her spoiled on B.B. bacon or hillbilly Bacon, and Canadian bacon. And it has to be home made.
IS that a gland in the lower right portion of your first picture? I have seen a similar looking thing buried in the hindquarter of a deer.
No it dont look like it in the pic but its that ink they mark them with I believe. I will remove it/ After seeing the pic I dont like it either.
Quote from: DADAKOTA on March 02, 2012, 07:13:37 PM
IS that a gland in the lower right portion of your first picture? I have seen a similar looking thing buried in the hindquarter of a deer.
Yep that is one of the glands right above the blood spot in the pic. Depending on if I can find it or not I remove that one.
Hmm didn't look close enough I guess. Will that hurt any thing. take it off now or after smoking? I though it was ink and let it slide i'll check better next time. Do these affect any thing or just don't want to eat them? I have found them in butts before and removed and in deer.
Sorry Dadakota! Really didn't think it was.
Since that one is easy to see I would remove it before smoking. They don't taste very good.
Well just thinking about it and reviewing pics it really bothered me. So thanks for the people who look close enough to see and let me know. I do appreciate it. I do make mistakes. So i pulled it out of the brine and removed it. Required moving a lot of fat also. But after pulling I couldn't see it again. So I recalled the pic turned the ham the right way and was able to spot it then. Remarkable how the photo made it stand out. From now on I will photograph all my meats and look. For those of you who got here late or don't know what we are talking about. This is the Ham and if you notice the dark spot it's right in the center bottom next to the red. Here is the pic.
(http://i1229.photobucket.com/albums/ee470/viper1233/2012-03-01_16-45-31_565.jpg)
Here is what I removed! The gland the dark spot and a lot of fat that wasn't appealing
(http://i1229.photobucket.com/albums/ee470/viper1233/2012-03-03_15-10-32_906.jpg)
This is the Ham with it removed. If you notice I left a pretty good hole in it. LOL Well live and learn.
(http://i1229.photobucket.com/albums/ee470/viper1233/2012-03-03_15-11-59_691.jpg)
It's a little embarrassing to post pics when you do wrong or make mistakes. But I ask people to do it. It helps others to prevent repeating it.
It might be a bit embarrassing at times but we all make mistakes or do things wrong at times, but what is great is the people on the forum making polite suggestions pointing it out only to be helpful. They only want you to have a great product. So thank you too for removing it and showing others whom also don't know.
See my mistake in buying an "enhanced" pork loin...lol.
Thank Goodness,for good friends.Ham still looking good.Waiting to see next steps.
Heck NO don't be embarrassed about posting any pics. That's how we all learn. I even went back and looked and not one person said you did anything wrong Viper. Your still good.
Nah! I can take a ribbing no problem. But after butchering pigs and deer all my life. Well its down right embarrassing I missed it. I was amazed how it stood out in the pick and I still didn't notice as I was trying to fine the best clear pic. Got a bad habit of using my phone and being in a hurry. Would be ok but Photography is another hobby of mine and my camera and lenses are worth over 2 grand. So you can see I should be preforming a lot better. It's just when I get into my meat hobby I get lose and it's even hard to get my attention to talk to me. Isn't that stupid? But thanks all and keep picking out the problems It won't make me mad just better!
Well ham went in smoker at 3:00 am this morning. Only a six lb. so I let it dry at 130 for 4 hours. Now laying 4 hours of smoke while I kick it up every 1.45 hours 10 degrees. Its now at 160 and still smoking. Hams at 105 degrees. Hopefully it gets done before to late. That Hickory is a great smell. I open the door once in a while just to get some in the garage.
Can't wait to see the"finish" pictures! Love ham...but still haven't ventured into trying it myself....someday.
Well 3:00 am the Ham came out of the cure and sat at room temp till smoker got to 350 degrees. dried it out for 4 hours turned the Ham then kicked it up to 140 degrees and rolled smoke for 4 hours. Then turned Ham again Then proceeded kicking temps 10 degrees up every 1.5 hours till the temp was 160 Turned Ham again then to 225 to finish. Hams at 140 degrees now some 15.5 hours. When Ham gets to 145-150 i'll pull and cool. Try to get some pics then. *:00 pm and ham is now 154 degrees and resting on the counter.
This is netting still on.
(http://i1229.photobucket.com/albums/ee470/viper1233/1331255631998.jpg)
And another one
(http://i1229.photobucket.com/albums/ee470/viper1233/1331255655975.jpg)
(http://i1229.photobucket.com/albums/ee470/viper1233/1331255680393.jpg)
Now a couple out and resting. When cooled down I'll roll in plastic wrap and put in fridge for 12-48 hours then cut.
(http://i1229.photobucket.com/albums/ee470/viper1233/1331255758869.jpg)
(http://i1229.photobucket.com/albums/ee470/viper1233/1331255764202.jpg)
(http://i1229.photobucket.com/albums/ee470/viper1233/1331255772275.jpg)
Couldn't help cutting a small slice for me and the wife to test. Flavor is great. Ham seemed tough though. I did cut the slice the wrong direction and it hasn't rested yet. Hopefully that will change. But this test is done and the recipe is definitely a keeper.
Nice work!!
Sent from my iPhone using Tapatalk
Well all ready for bed in the cold.
(http://i1229.photobucket.com/albums/ee470/viper1233/IMG_20120308_211350.jpg)
The exterior of the ham becomes tough at this point. Once it is reheated the texture improves.
Man I sure hope so. Really I was wanting to slice most of it. Didn't figure on reheating but a couple lb piece. I only sliced about a 1/8 inch piece and a lot of that was surface . So will try cutting and slicing today to see if it's ok. Is there a way to keep the outside from being so tough?
Ok well after all the wait. Here it is.
Well time to slice her up. So dig out the slicer and here we go.
(http://i1229.photobucket.com/albums/ee470/viper1233/IMG_20120309_125019.jpg)
(http://i1229.photobucket.com/albums/ee470/viper1233/IMG_20120309_125028.jpg)
Did save a small piece for supper for me and the wife. Also the chips and some fat saved for beans and other things. Soup beans and Ham probably. yeah!
(http://i1229.photobucket.com/albums/ee470/viper1233/IMG_20120309_124950.jpg)
Then a nice close up.
(http://i1229.photobucket.com/albums/ee470/viper1233/IMG_20120309_124959.jpg)
A little over 4 lb sliced and the rest for the oven and supper to night. Well i've enjoyed my self ,hope you did too! I hope you think it was worth the wait. 6 days brine and cure,almost 18 hours of smoking and cooking. It was worth the wait foe me and you'll buy no store bought ham that tastes any where close to this. Thanks Hab!
After some storage the outer edge will soften up. The moisture from the center of the meat will rehydrate the surface..
Well it sat in the fridge over night and the juices worked pretty good. It was fine this morning nice and juicy with real good flavor.
Looks fantastic Viper! I'd eat a sandwich or two off that!
Nice job Paul. I love ham. I rather eat ham than turkey on Thanksgiving. :)
Sent from my iPhone using Tapatalk
Looks really good Viper
Fantastic!
Yeah Buddy! Pile a big ol' stack of that on some bread, apply Starne's and either toast in a sandwich smasher or eat "as is". great job V!
Add some pulled pork, swiss cheese, CYM and a pickle.. Instant Cuban!
Ham looks like it turned out great!
Quote from: squirtthecat on March 10, 2012, 08:44:47 AM
Add some pulled pork, swiss cheese, CYM and a pickle.. Instant Cuban!
Again where is the like button on this?
Thanks for the kind remarks. Yes it did come out very good. I saved a large hunk to do in the oven. Wife even used Habs glaze on it. Tasted Most Excellent! The slices are very good also. I have 3 more of these to do. I had bot two whole fresh hind legs and deboned and split them. So Thing maybe the next one i'll try to locate another whole one and do with bone in. If not I'll have to do at least two this size for Easter.