Easter Ham

seemore · March 21, 2010, 07:07:21 PM

This recipe is for "pulled" ham, which we made last year at this time.
It was so good that we decided to do it again this year for Easter, but not pull it.
The rub is 5 T Morton Sugar Cure and 5 t seasoning salt per five pounds of meat. I prepped two pork butts for this:

Then I rubbed them down with the mixture:

I placed them in bags, and they are now resting in the refrigerator for the next five days.
More to come on this!
seemore

Tenpoint5 · March 22, 2010, 06:38:29 AM

Looks like a good start!!

Caribou · March 22, 2010, 07:03:29 AM

Those are going to be great!
Carolyn

KevinG · March 22, 2010, 07:41:14 AM

You forgot the other one. ;D Looking good so far!

OU812 · March 22, 2010, 09:57:47 AM

Lookin good so far.

I have cured and smoked a few butts, kinda reminds me of buck board bacon that has been pulled rather than fried.

Good stuff.

seemore · March 26, 2010, 07:49:44 PM

Here are the hams after being brined for a week. We rinsed them in cold water, and then let them sit in cold water for 2 hours.
We then netted them. They are air-drying overnight in the 'fridge; we will put them in the Bradley tomorrow.

seemore

classicrockgriller · March 26, 2010, 09:14:50 PM

Glad you are fixing two so you can send one to me.

Looking forward to the smoke.

Tenpoint5 · March 27, 2010, 06:46:25 AM

They are looking good Seemore. Let's get them baby's smoking.

Caribou · March 27, 2010, 07:57:09 AM

Can't wait to see them smoked :)
Carolyn

seemore · March 28, 2010, 07:26:29 PM

We smoked them yesterday for six hours, until the IT hit 140.

Brought them in and cut away the netting.

They are in the freezer now until next Saturday, when they will thaw and be ready to stick in the oven on Sunday.
Final pix will be next Sunday, if the NEPHEWS will stop eating long enough for us to take pictures!
;)

Tenpoint5 · March 28, 2010, 07:49:07 PM

they are coming along great.

Quarlow · March 28, 2010, 07:50:50 PM

How do you get the drool out of the keyboard? ;D

OU812 · March 29, 2010, 05:42:31 AM

Those hams look great seemore.

Looks like Sun. will be a feast fit for a king.

NePaSmoKer · March 29, 2010, 06:13:28 AM

Very nice hams there Mr & Mrs S ;D

I am patiently waiting for my ham to get outta the brine.....Its worse than a cheese wait :D

Tenpoint5 · March 29, 2010, 06:30:54 AM

Quote from: NePaSmoKer on March 29, 2010, 06:13:28 AM
I am patiently waiting for my ham to get outta the brine.....Its worse than a cheese wait :D

Patience there young GrassHopper Patience Think of your Ham in the brine as if it was going through the stall.