I just finished smoking/cooking a 17 pound uncooked cured ham a few hours ago. I did force myself to take a few pictures. The ham finally got to 152°F at around 1:30 AM. I started it at 8 AM yesterday, and by the time I got it in the refrigerator it was close to 2:30 AM this morning. I was going to use it for Christmas, but I think I'll let it age and use it for New Years.
I cure/smoke using this recipe; Smoked Cured Ham (http://www.susanminor.org/forums/showthread.php?t=465). Generally I like to make my own cures, but I can't find any thing that can beat Sausage Maker's Maple Ham Cure for my hams.
Click on pictures to enlarge.
(http://i5.photobucket.com/albums/y174/Formatted/Homemade%20Cured%20Ham/th_CuredHam1.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Homemade%20Cured%20Ham/CuredHam1.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Homemade%20Cured%20Ham/th_CuredHam2.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Homemade%20Cured%20Ham/CuredHam2.jpg)
This is the ham taken out of the cure on Saturday. Wrapped in plastic to "rest" for 24 – 48 hours.
(http://i5.photobucket.com/albums/y174/Formatted/Homemade%20Cured%20Ham/th_CuredHam4.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Homemade%20Cured%20Ham/CuredHam4.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Homemade%20Cured%20Ham/th_CuredHam3.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Homemade%20Cured%20Ham/CuredHam3.jpg)
After ham had dried in smoker for 8 hours at 110°F – 115°F; vent wide open. I used a cabinet temperature of 130°F for applying 4 hours of pecan smoke. Decided to place the ham on the rack. As you can see it was a fraction too wide. The black area on the front was the ham touching the back of the smoker. Also you will notice some black on top of the ham. I had a slight problem with moisture, during the smoke application. I generally use 1/4 open vent while applying smoke, but do to the cold temperature 14°F condensation was a bigger problem then it had been in the past. It's a small area and that will not effect the taste, and will not be noticeable once glaze is applied.
(http://i5.photobucket.com/albums/y174/Formatted/Homemade%20Cured%20Ham/th_CuredHam5.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Homemade%20Cured%20Ham/CuredHam5.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Homemade%20Cured%20Ham/th_CuredHam7.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Homemade%20Cured%20Ham/CuredHam7.jpg)
Fully cooked Increased cabinet temperature to 200°F to finish cooking to an internal temperature of 152°F. Second picture shows the bottom of the ham. It's wrapped to age (let the smoke mellow a little) in the refrigerator, after I cover it with foil.
Looks great there Hab's. Should make an awesome New Years meal.
Looks great!
What was the total time - cure, rest, smoke?
Over the past 3 years I make about two hams a year. One around this time of year, and another around Easter.
FLB; If you try this I highly recommend Sausage Makers Maple Cure Ham, and add my seasonings to the cure. A 10 - 14 pound ham will need about 5 quarts of brine to cover it, this 17 pound ham needed 7 quarts.
Curing 7 days; plus 1 day rest:
It was a 17 pound ham and the cure temperature stayed around 36°F, so I used seven days, overhauling it daily (redistribution of the cure, by stirring the mixture up). I injected 10% solution, which was 1.7 pounds or 28 ounces (rounded off). then soaked for 2 hours after removing from brine. Also add another day for it to rest. After taking it out of the cure, refrigerate about 12 - 24 hours to allow the cure to equalize throughout the meat. Because of the weather mine rested for about 48 hours
Smoker:
8 hours air drying at ~ 110°F (because of the size I could have gone longer).
4 hours applying pecan smoke at ~ 130°F (after the smoking stage, the IT was 102°F).
5 hours at ~ 200°F to bring it up to 152°F.
Rest - (optional but it really mellows the smoke flavor);
Tightly wrap and refrigerate 4 additional days, but again as soon as you take it out of the smoker, you can serve it, or refrigerate it and reheat it to 140°F, applying your glaze during the reheating.
Quote from: Habanero Smoker on December 24, 2008, 02:16:50 PM
I highly recommend Sausage Makers Maple Cure Ham
I vouch for that one. Just seems their cure distributes nice and evenly.
Sausage Maker makes a real delicious Maple cure. I love it for bacon as well.
Have you tried their honey or brown sugar cure? We're suckers for the sausage maker brown sugar cure. Their honey isn't bad either.
I do have the Brown Sugar cure, but it's been sitting in my pantry for two years. I just can't get beyound the Maple. I just checked the Brown Sugar cure, it's still loose (no lumps) so I may use that in the near future.