My First Ham

[pjplovedog]

Hi all,
This is my first time trying to post a photo so bear with me if it doesn't work exactly ....
This was my first ham that I cured and smoked in my Bradley.  I followed the recipe in the book "Charcuterie" exactly and then applied about 4 hours of smoke, cooked to the internal temp was just right.  It was delicious!  The glaze is a light brushing of a bourbon mustard/marmalade/brown sugar glaze at the very end. It looks dark but it wasn't over, it was nice and juicy and delicious! 
Here goes with the picture (crossed fingers here)

[rveal23]

pjplovedog, that looks amazing.. Congrats!

[beefmann]

one fine looking ham

[Skishy]

That looks very good! I think I need to start my practice smoked holiday ham now.

[pjplovedog]

That looks very good! I think I need to start my practice smoked holiday ham now.

:)
It was really quite easy, it just required a long brine time but otherwise was a no-brainer.  I had to call around to get my hands on the fresh ham, and then I had to trim and skin it, and remove the chine bone. 
I guess I could've asked the butcher to do it but I read conflicting reviews on having them do it right, so I just considered it a learning process.   I'll never buy a grocery store ham again after this one.  I'm ruined! ;D

[Tenpoint5]

Great looking Ham! I have to start looking around for a Ham for Christmas myself.

[beefmann]

im  just waiting  for a good  price,,, might have to  buy the whole leg at  $ 0.99 a lb

[Tenpoint5]

im  just waiting  for a good  price,,, might have to  buy the whole leg at  $ 0.99 a lb

Beefman just buy a picnic skin it and make a picnic ham out of it. They are popular around here. Well they were until the packing house left town.

[ragweed]

The ham looks delicious!  Top quality picture, too.

[Saber 4]

That ham looks delicious, I wonder how it would turn out with some wild hog leg?

[KyNola]

Dang!  That looks awesome.

[pz]

Very nice

[Habanero Smoker]

That looks very good! I think I need to start my practice smoked holiday ham now.

:)
It was really quite easy, it just required a long brine time but otherwise was a no-brainer.  I had to call around to get my hands on the fresh ham, and then I had to trim and skin it, and remove the chine bone. 
I guess I could've asked the butcher to do it but I read conflicting reviews on having them do it right, so I just considered it a learning process.   I'll never buy a grocery store ham again after this one.  I'm ruined! ;D

Nice looking ham. I've never tried ham recipe in "Charcuterie", though the glaze always interested me. 

I believe you mean the aitch bone. If so click on the link below, and read the instructions #2 under "Deboning A Whole Ham" on how to remove that bone.
Hamzilla

Here is another ham recipe:
Smoked Cured Ham

[pjplovedog]

Nice looking ham. I've never tried ham recipe in "Charcuterie", though the glaze always interested me. 

I believe you mean the aitch bone. If so click on the link below, and read the instructions #2 under "Deboning A Whole Ham" on how to remove that bone.
Hamzilla

Here is another ham recipe:
Smoked Cured Ham
[/quote]

Yes, you are right I meant the aitch bone. Thanks for the instructions.... I found information on that before I did it but these look better!  It took a little time, but was worth it.  I used a glaze that I had used on numerous other occasions because my family really likes the flavor.   But I am intrigued by the one in the book, also. 

[SiFumar]

Yum nice looking ham!