Ham now in the plan

GusRobin · August 31, 2010, 07:06:34 PM

This weekend starting on Friday I plan on cooking an 8 lb butt and 12 lb briskett, with a couple of corned beef briskets thrown in on Saturday morning to make pastrami.
On Sunday I'll make a 12 lb turkey (first one in the OBS).
Meanwhile I'll trim and start brining the pork leg to make ham. Picked up this 20lb leg this afternoon.

I'll trim then brine for about 10 days -going to try it to this recipe.
http://www.dizzypigbbq.com/recipesHam.html

I'll post some pics when the action starts.

Quarlow · August 31, 2010, 08:34:11 PM

Wow that is a nice piece of pig

Tenpoint5 · September 01, 2010, 06:07:59 AM

Here is the recipe that I follow when I do Hams. It is a long process and a long smoke but it is worth every minute of your time!! I know Habs has a recipe over on the recipe site as well. Seems a little simpler than the one you linked to. I like simple, and this recipe works well. I have a Hamzilla that will be getting this treatment here real soon.

Home Cured Ham

The Brine/Pickle for Ham that I used is
5 quarts ice water (38-40*F)
1 pound of Salt (I use Kosher)
1 cup Powdered Dextrose
2/3 cup Insta Cure #1

The recipe calls for the ham to be injected 10% by weight. I used 15%. To do the math here is the formula and explanation of how to do it.

Pump injecting formula is generally this...
15% x Xoz = oz per pump

My ham is around 22 lb or 352 oz; being 16oz per pound.
This now gives me an easy plug in formula

.15 x 352oz =52.8oz needed for pumping

The injector I use holds 4oz at a time. Rounding off I get this...
52/4=13 or 52.8/4=13.2

So that means 13 full injections, or 13.2 if you wish to get technical, but the .2 isn't a problem

Mix the brine in the bucket. Then after injecting and making sure to get in the shank and around all the bones in the ham. Submerge the ham in the bucket and refrigerate for 5-7 days. Place in stockinette and hang in smokehouse.

Smoking
Hang Ham in preheated smoker to 120* and hold for 12 Hours (Vent Full Open) then
Increase temp to 140* start smoke and smoke for 8 Hours (Vent at Half) then
Increase temp to 170* until IT of 142* For a fully cooked ham, Hold until the IT reaches 152-155*

squirtthecat · September 01, 2010, 06:15:31 AM

Watching this closely....

GusRobin · September 01, 2010, 06:19:34 AM

thanks 10.5

3rensho · September 01, 2010, 06:44:16 AM

That's a beautiful hunk of pig. Can't wait for the after pix.

classicrockgriller · September 01, 2010, 06:53:12 AM

Wow! That was a big PIG!

Can't wait to see that Hog Leg SMOKE coated.

SouthernSmoked · September 01, 2010, 07:05:17 AM

Wow that is a nice piece of pig!!

Can't wait for the after pic's.

NePaSmoKer · September 01, 2010, 07:29:01 AM

I did my ham 10.5 way. Turned out great. I finished in my MAK.

Here are some pics.

SouthernSmoked · September 01, 2010, 07:47:17 AM

Man NaPa, that looks so good.

That would make a nice Christmas Ham.

Good Job!

NePaSmoKer · September 01, 2010, 08:52:29 AM

Quote from: SouthernSmoked on September 01, 2010, 07:47:17 AM
Man NaPa, that looks so good.

That would make a nice Christmas Ham.

Good Job!

TY

We ate with with our neighbors this past April.

GusRobin · September 01, 2010, 07:08:19 PM

10.5 -- had a question on your recipe:

1)

Quote"Mix the brine in the bucket. Then after injecting and making sure to get in the shank and around all the bones in the ham. Submerge the ham in the bucket and refrigerate for 5-7 days. Place in stockinette and hang in smokehouse."

When you say hang in the smokehouse - I don't have one. Are you just referring to I would hang it in my Bradley as I start to smoke it or is there some hanging time needed to further cure prior to starting up the Bradley?

QuoteHang Ham in preheated smoker to 120* and hold for 12 Hours (Vent Full Open) then
Increase temp to 140* start smoke and smoke for 8 Hours (Vent at Half) then
Increase temp to 170* until IT of 142* For a fully cooked ham, Hold until the IT reaches 152-155*

So I do 12 hours at 120# plus 8 hours at 140#, (20 hrs so far) then at 170# until 142# IT - what was the time it took to get to 142#? Trying to get a rough idea for planning purposes.

Did you hang because of size? Called around looking for a net but most only sold in larger qty then I wanted. But did get one company to send me a sample large enough to do my cook. Was there a benefit to hanging vs laying on the rack? Seems like I couldn't do a glaze using the net.
thanks for the help

NePaSmoKer · September 01, 2010, 07:24:06 PM

Quote from: GusRobin on September 01, 2010, 07:08:19 PM
10.5 -- had a question on your recipe:

1)
Quote"Mix the brine in the bucket. Then after injecting and making sure to get in the shank and around all the bones in the ham. Submerge the ham in the bucket and refrigerate for 5-7 days. Place in stockinette and hang in smokehouse."
When you say hang in the smokehouse - I don't have one. Are you just referring to I would hang it in my Bradley as I start to smoke it or is there some hanging time needed to further cure prior to starting up the Bradley?

QuoteHang Ham in preheated smoker to 120* and hold for 12 Hours (Vent Full Open) then
Increase temp to 140* start smoke and smoke for 8 Hours (Vent at Half) then
Increase temp to 170* until IT of 142* For a fully cooked ham, Hold until the IT reaches 152-155*

So I do 12 hours at 120# plus 8 hours at 140#, (20 hrs so far) then at 170# until 142# IT - what was the time it took to get to 142#? Trying to get a rough idea for planning purposes.

Did you hang because of size? Called around looking for a net but most only sold in larger qty then I wanted. But did get one company to send me a sample large enough to do my cook. Was there a benefit to hanging vs laying on the rack? Seems like I couldn't do a glaze using the net.
thanks for the help

I'll chime in for Chris. I'm sure he will add to it.

Inject the brine in and as close to the shank bone as possable. Lower portion and upper portion. Hang in your Bradley cabinet. Completley submerge the ham into the brine you just used to inject for the 5-7 days. As you can see from my pics i did a brine bag into my igloo then the igloo into my fridge for the 7 days. I used a 5" meat hook to hang through the leg tendon.

I followed the smoking instructions until i decided to MAK the ham.

GusRobin · September 01, 2010, 07:29:55 PM

Bear with me I am easily confused.

QuoteInject the brine in and as close to the shank bone as possable. Lower portion and upper portion. Hang in your Bradley cabinet. Completley submerge the ham into the brine you just used to inject for the 5-7 days.

So I inject and then hang in the Bradley before I submerge in the brine? How long do I hang in the Bradley? I thought ai just inject, then submerge for 8-10 days or so. The hanging in between has me confused as to how long and where?

NePaSmoKer · September 01, 2010, 07:42:19 PM

Quote from: GusRobin on September 01, 2010, 07:29:55 PM
Bear with me I am easily confused.
QuoteInject the brine in and as close to the shank bone as possable. Lower portion and upper portion. Hang in your Bradley cabinet. Completley submerge the ham into the brine you just used to inject for the 5-7 days.

So I inject and then hang in the Bradley before I submerge in the brine? How long do I hang in the Bradley? I thought ai just inject, then submerge for 8-10 days or so. The hanging in between has me confused as to how long and where?

Inject/submerge/wait/hang/follow directions/wait/drink beer/eat

Ham now in the plan

squirtthecat

NePaSmoKer

NePaSmoKer

NePaSmoKer

NePaSmoKer