Hoping my 10.5 Ham will be a 10

[Caribou]

Hi y'all!
10.5 was kind enough to send me some ham nets and instructions on curing and smoking a ham.
So, I'm giving it a try  :)
I bought a 24lb whole ham and the meat guy cut it in half for me.

So, I decided to do the butt portion first and will be starting the curing process today and smoking it next Monday.
I'll be posting updates  :)
Carolyn

[Tenpoint5]

HAKUNA MATATA!!!!! Carolyn. Let's do this thing!!

BTW do you have those Special Blend pucks ordered for it yet?? ;D ;D

[Caribou]

But thought you said I should use Mesquite alternating with Cherry!
Oh, yes, and I added vanilla to the brine, just like you recommended.
;)
Carolyn

[seemore]

Cool cant wait to see
seemore

[Caribou]

Thanks ! :)
It's now brining in the fridge.
It looks happy in there,
Carolyn

[Tenpoint5]

Miss Carolyn How is our Ham babysitting service doing this evening? Should be nearing the end. Well at least the end of the 12 hour drying phase and the end of the 8 hour smoking phase.

[Caribou]

Hi!
At 10pm it was at a IT of 130F so I let keep on cooking all night.  I checked the smoker once during the night and it was right at 170F.  Got up this morning and the ham was right at a IT 142F.  so, it took 34 hrs.
Now for some pics  :)

I trimmed the skin off and left 1/8" fat

Brining in a 2 gal zip lock, couldn't fit a bucket in my frig.

I slipped the ham into the netting that 10.5 so graciously gave to me. Even got to use my ring pliers for the first time, too  :D

There it is, hanging in the smoker.  This is after the 8hrs of smoke.

TaDa! there it is this morning. Not the best picture because my camera is failing...makes everything look too pink.
Pulled a little taste off the outside.  YUM!
Now into the fridge until Easter  :)
Carolyn

[squirtthecat]

Wow, nice job!

Looks like a 10½ to me!

[Tenpoint5]

Looks perfect Carolyn!! How did you stop at just one taste of that sweet, smokey, salty goodness? I couldn't when I did mine.

[Caribou]

Looks perfect Carolyn!! How did you stop at just one taste of that sweet, smokey, salty goodness? I couldn't when I did mine.

It wasn't easy, but the part I did taste was really good, like bacon almost  :D
Carolyn

[NePaSmoKer]

That looks fantastic Carolyn

Nice Job

SO THERE ;D

[DTJ]

10.5 how much vanilla did you add to the brine.  It must add a nice layer of flavor.
I was just thinking of giving a ham a try, I might have enough time to get it done for easter

Thanks

Daryl

[OU812]

Carolyn, your ham looks great.

This post is makin me want to do another one myself.

[Tenpoint5]

10.5 how much vanilla did you add to the brine.  It must add a nice layer of flavor.
I was just thinking of giving a ham a try, I might have enough time to get it done for easter

Thanks

Daryl

I don't add vanilla to the brine. That was Carolyn giving me a hard time.

[Caribou]

10.5 how much vanilla did you add to the brine.  It must add a nice layer of flavor.
I was just thinking of giving a ham a try, I might have enough time to get it done for easter

Thanks

Daryl

I don't add vanilla to the brine. That was Carolyn giving me a hard time.

:D :D :D :D
Hey, maybe I came up with something new!
Little vanilla, smoke it with a little cherry maybe?
Carolyn