I plan on doing a bone in fresh ham shank 1/2 per Hab's recipe.
Any comments , updates or suggestions?
Thanks Hab's for the recipe!
Brad
Brad;
You are welcome.
If you are using the recipe download, the changes on the Recipe Site will not be in the copy on your computer. I have reduced the salt, but forgot to change the soaking time. I lowered my soaking time to 1 hour, I'll make that change after I log off. These changes I feel gave the ham a better flavor, but the old recipe was also good.
Habs,
If you can relay me that information it would be appreciate. I will be starting the process on Saturday and I might as well make it as good as possible .
Thanks much, Brad
Quote from: car54 on December 04, 2012, 11:05:16 AM
Habs,
If you can relay me that information it would be appreciate. I will be starting the process on Saturday and I might as well make it as good as possible .
Thanks much, Brad
Just to make sure I'm providing the information you are looking for. Are you looking for my updated recipe, if so; I went on the recipe site and made those changes Smoked Cured Ham (http://www.susanminor.org/forums/showthread.php?465-Smoked-Cured-Ham&p=716#post716). Or do you want the original recipe Home Cured Smoked Ham (http://forum.bradleysmoker.com/index.php?topic=8723.msg91267#msg91267). If you use the original recipe, you don't have to bring the internal temperature to 152°F, the new regulation is 145°F.
Habs,
On your December 03, 2012, 04:03:34 pm post to this topic you mentioned reduced salt. That is where I am confused.
Is this change in the recipe site, if it is I am ready to go. I knew that you would probably be making a cured ham more then once and recipes do change as you get more experience. That is why I asked if there were any updates.
Again if the recipe site is the latest, I am ready to go. Your directions are clear which is greatly appreciated.
Thanks, Brad
Yes! The recipe site has the latest revision.
Habs,
One more question. I have an 9 lbs dressed ham, I will air dry it in the smoker for 8 hours, smoke it for 4 hours and bring it up to 145 degrees at 210 degrees. How long would you guess this last step would take?
I am running into some time issues and an guess would be helpful.
Thanks, Brad
I fairly bad at times, and don't record them; and I should start logging times.
It shouldn't take long, because you are air drying at around 110°F for 8 hours, then smoking for 4 hours at 140°F. So generally my hams are around 120°F after smoking stage. A rough guesstimate would be 30 minutes per pound; after the smoke has been applied.
If you are running short of time, you can transfer the ham to a 300°F preheated oven and finish by roasting to 140°F, the carryover during rest will bring it up to 145°F. You may want to cover it with foil while it is in the oven. It will reheat just like any precooked cured ham.
Sorry I couldn't be more specific.
Have used Habs recipe quite a few times and always good, But the times seem to vary with the meat and the size. Guess like every thing else its done when its done. ;D
What Viper stated is true, it will vary.
Another thought, if you are running out of time. When the ham hits 140°F, you can take it out of the smoker, and if you FTC at this point the carryover should bring the ham up to at least 145°F.