HAMZILLA in the making!!

[KyNola]

Way to go Chris.  Looks great.

[BuyLowSellHigh]

10.5, that thing looks awesome!  Looks like you'll be needing some friends to help you devour it (wouldn't want it to go to waste ;D ).  Time for a ham-eatin' party ?

[Tenpoint5]

Hamzilla has been torn down. Made a couple of ham steaks, cubed some for tater soup and other dishes. Then I sliced the rest of it. Here's a couple of pictures.

[classicrockgriller]

Looks mighty nice Chris.

[hal4uk]

Looks fantastic!
(38 hrs....  I think see some re-fueling in my future)

[Tenpoint5]

Everything is all vac sealed and put in the freezer.except for the package that will go to work with me tonight and some for the yardapes to have for dinner tonight. Grilled Ham and Cheese Sandwiches.

[Caneyscud]

Now, that is a "proper" sized ham steak.

Have not done a ham from scratch yet, but your adventure may just put me up to it.  Now only to find a fresh ham! 

[Tenpoint5]

Now, that is a "proper" sized ham steak.

Have not done a ham from scratch yet, but your adventure may just put me up to it.  Now only to find a fresh ham! 

The ham steak is only about 3/4 in thick. Yes it is laying on a Corelle serving platter. Should be a good snack on a cold day!!

[KevinG]

Holy %$#@, can anyone say get me a PLATE, not no wimpy 8,10,or even 12" job, you need a PLATE!

[Quarlow]

That's just simply HAMAZING Chris. Nice work.

[Smoking Rebel]

Heck man that turned out looking awesome!

[Northern_Smoke]

That is amazing looking. It has also inspired me to try one...but maybe not a full blown "hamzilla" for the first try  ;)

[Tenpoint5]

That is amazing looking. It has also inspired me to try one...but maybe not a full blown "hamzilla" for the first try  ;)

I would highly suggest staying in the 10-12 lb range for a first try. Not that it is any easier or that much shorter of a cook. Just that this is a pile of meat!!

[Rich_91360]

In the 10-12 pound range what cut, specifically should I request from my butcher?  Boned?

[FLBentRider]

In the 10-12 pound range what cut, specifically should I request from my butcher?  Boned?

You want a fresh ham.