Shoulder Hams

SamuelG · November 19, 2012, 06:30:23 PM

It's great to be back! Trying to get back into the swing of things.

Deboned some shoulders I hade and cured them for 6 days. Simple brine.

Put a plate on them and turned them over twice a day.

Hung to dry a bit.

And into the smoker. Have to admit is was just great to run the Bradley.

Just sit, sip and wait...

Gracias

SamuelG · November 20, 2012, 08:25:50 AM

Almost there.

KyNola · November 20, 2012, 08:29:38 AM

Nicely done!

Good to have you back. I always enjoy your cooking projects.

squirtthecat · November 20, 2012, 08:48:00 AM

Looking good!

Grouperman941 · November 20, 2012, 08:51:15 AM

Looks great!

I need to try that.

SamuelG · November 20, 2012, 09:45:30 AM

Gracias.

Just put on the first layer of glaze.

SamuelG · November 20, 2012, 02:10:15 PM

Done.

Wrapped them up and into the fridge till Thursday.

JZ · November 20, 2012, 03:16:49 PM

Oh those are gonna be sooooooo good. :)

SamuelG · November 20, 2012, 03:29:27 PM

Gracias.

Tenpoint5 · November 20, 2012, 08:01:14 PM

Now that's the way to say I'm Back! Looks great Sam

SamuelG · November 22, 2012, 06:34:21 PM

Happy Thanksgiving. God Bless

viper125 · November 27, 2012, 02:51:48 PM

Wowy! What a beautiful ham! Glad to see you back SamuelG! And with all the glamour and shine as a new penny. I love ham and I think the appearance of that one is by far the nicest Ive seen. So how did the meat compare to a real ham from the rear leg? Thinking of doing a couple for Christmas for the family get together. Would you mine sharing some details. And what type of glaze and how often or much you put on. Sorry for being so forward but Really like it. And you know me! ;D

Shoulder Hams

squirtthecat