New to this forum and just kinda found this site by accident---but this is way cool. I have had a Bradley smoker for several months now and have been fairly successful--have smoked ribs, brisket, and pork roasts. Now I am wanting to smoke a ham (bone-in). any suggestions?????????
Hi scrapdog;
Welcome to the forum.
Are you smoking fresh ham, commercially cured ham, or home cured ham. There are slightly different cooking methods for each, but basically you want to bring the internal temperature to 152°F.
Here is a link for curing and smoking ham, if your ham is already cured just follow the smoking/cooking directions. Fresh ham, you may want to skip the cabinet drying period. Just air dry it on the counter for 2 hours to let it approach room temperature prior to placing it into the smoker.
Hey Habanero Smoker,
The ham would be a commercially cured one---and I dont want to appear stupid---but I did not see a link to receipes---could you re type it for me? I am not the worlds best computer navigator!!!
thanks :)
Here is the link to Our time tested and proven recipes.
http://www.susanminor.org/forums/forumdisplay.php?f=180 (http://www.susanminor.org/forums/forumdisplay.php?f=180)
I've done 2 this week... The best was a cheap 8 lb bone-in water-added commercial ham. (99 cents a pound on sale) I put a simple rub on it, applied 2 hours of cherry smoke. (I kept the box set around 200 degrees) I left it in there until the internal temp hit 140. Took 4 hours total.
Pulled it out, wrapped in a few layers of foil, then a towel and stuffed in a cooler for 2 hours.
Turned out great.
(http://lh6.ggpht.com/_CbvAIVzmFFM/Smt5RUNx35I/AAAAAAAA49M/21a-C54A6xI/s640/0725091611-00.jpg)
The cafeteria cook here at the office is making ham and beans tomorrow - with my ham!
I did a smaller cured ham that wasn't "water added" and it dried out. Lesson learned.
squirtthecat
That ham looks wonderful----Thanks for the help---but what does putting the ham in a towel and then into a cooler do??
Squirt
That ham looks good enough to go into anybody's ham and beans. Smoked ham is good eats!
Welcome to the forum scrapdog. Lots of people here more than willing to help.
Quote from: scrapdog on July 29, 2009, 02:01:34 PM
squirtthecat
That ham looks wonderful----Thanks for the help---but what does putting the ham in a towel and then into a cooler do??
That's called the 'FTC' stage. Foil then cooler. Let's the meat rest while maintaining temperature (and even continuing to cook a bit). The foil also locks the juices in.
Others will step in with a more detailed description of the procedure - but I think it is a must do!
Juicy juicy juicy...
Quote from: scrapdog on July 29, 2009, 01:32:56 PM
Hey Habanero Smoker,
The ham would be a commercially cured one---and I dont want to appear stupid---but I did not see a link to receipes---could you re type it for me? I am not the worlds best computer navigator!!!
thanks :)
Welcome Scrapdog. Habs probably won't be back until early morning. My guess is that this is the link he was referring to : http://www.susanminor.org/forums/showthread.php?t=465
I just went to this site----http://www.susanminor.org/forums/showthread.php?t=465
squirtthecat's method sure seems alot easier than the method found on the above web site. I dont know if I could let a fabulous smoked ham sit in the frig for 4 days without eating it. And thank you all for the nice welcoming
Quote from: scrapdog on July 29, 2009, 04:46:36 PM
I just went to this site----http://www.susanminor.org/forums/showthread.php?t=465
squirtthecat's method sure seems alot easier than the method found on the above web site. I dont know if I could let a fabulous smoked ham sit in the frig for 4 days without eating it. And thank you all for the nice welcoming
My method included buying one at the store that was already cured/cooked! I just heated it up and added smoke and some rub-love...
This is the rub I used, I've seen it here on the forum before, and I took their advice for 'heating up' a store bought ham, so I can't take credit for anything. (other than some action photo shots w/ my phone).
1/4 cup brown sugar
1/4 cup paprika
2 tablespoons black pepper
2 tablespoons salt
1 tablespoon cayenne
2 teaspoons dry mustard
Personally, I found it a bit strong when I first tasted it after the FTC. But it mellowed in the fridge.
Have fun!
Well I am buying a ham in the store---on sale for 98 cents a pound. Cant beat that!!
thanks squirtthecat. Buy the way, your action photo shots are great.
Quote from: deb415611 on July 29, 2009, 03:45:10 PM
Welcome Scrapdog. Habs probably won't be back until early morning. My guess is that this is the link he was referring to : http://www.susanminor.org/forums/showthread.php?t=465
Am I that predictable? :) I did forget to post the link.
Quote from: scrapdog on July 29, 2009, 04:46:36 PM
I just went to this site----http://www.susanminor.org/forums/showthread.php?t=465
squirtthecat's method sure seems alot easier than the method found on the above web site. I don't know if I could let a fabulous smoked ham sit in the frig for 4 days without eating it. And thank you all for the nice welcoming
The Smoking Directions; which are the only directions you needed to smoke a commercial cured ham is four steps. Basically what squirtthecat did, except he did not air dry. Air drying improves smoke penetration. You don't have to let it set for four days, but as squirtthecat pointed out the smoke flavor improves. Also I don't feel there is a need to FTC a ham, unless you need to hold the temperature until serving time.
The instructions above the smoking directions are for curing a fresh ham, and the information below the the smoking directions are included if one wishes to roast and glaze a ham as traditionally done for a holiday diner.
Quote from: Habanero Smoker on July 30, 2009, 01:30:11 AM
Quote from: deb415611 on July 29, 2009, 03:45:10 PM
Welcome Scrapdog. Habs probably won't be back until early morning. My guess is that this is the link he was referring to : http://www.susanminor.org/forums/showthread.php?t=465
Am I that predictable? :) I did forget to post the link.
I could have given her a time window ;) Actually two and they would have been 12 hours apart :D
Scrapdog, Now if your wanting to make your own ham from a fresh ham. Here are the links to a couple that I made.
http://forum.bradleysmoker.com/index.php?topic=8442.0 Home Cured Ham,
or
Christmas Ham (http://forum.bradleysmoker.com/index.php?topic=8799.0)
Thanks EVERYONE for all the assistance (methods, websites, helpful hints)
I have now built this ham up so much with anticipation, they it will probably be a flop!
Oh well, one can only try!!
Quote from: deb415611 on July 30, 2009, 03:20:15 AM
Quote from: Habanero Smoker on July 30, 2009, 01:30:11 AM
Quote from: deb415611 on July 29, 2009, 03:45:10 PM
Welcome Scrapdog. Habs probably won't be back until early morning. My guess is that this is the link he was referring to : http://www.susanminor.org/forums/showthread.php?t=465
Am I that predictable? :) I did forget to post the link.
I could have given her a time window ;) Actually two and they would have been 12 hours apart :D
I'm going to have to change my 12 hour schedule. ;D
WHEN BUTCHERING A HOG HOW DO YOU MAKE SURE NOT TO LOSE THE MAIN ARTERY SO AS TO BE ABLE TO INJECT CURING BRINE INTO HIND QUARTERS TO MAKE WHOLE HAMS.
Hi Mypjo;
Welcome to the forum.
I can't help you with that question. I don't butcher hogs, and have to depend on getting them from the market. So it is impossible to find the main artery.
The method I use is Stitch-Pump. That method calls for injecting 10% brine by weight around the bone in both the shank and rump ends. Then start injecting the brine in other areas as deep as you can; getting as close to the bone as you can. Make sure your injection sites uniformly cover the whole ham.
Also; although typing in all capital letters is easier, it is considered shouting in forum posts and emails.