The ham virus has taken over the forum!!! Please be carefull.....

[punchlock]

This ham thing is extremely contagious. I was just minding my own business when someone posted a ham thread. Now I have come into contact with Tenpoints ham thread before and I was fine but I have been exposed to ham far too many times not to be stricken with the ham virus.

Well today I left Tarini Brothers Meat shop with this, I was unable to wipe the smile off my face as I drove this little feller home. Seriously I was like a giddy school girl (so the wife says).


Now it's no hamzilla I know but it is the largest thing I will have smoked (Only 23lbs).



Injected and into it's swimin pool





More to come.....

[GusRobin]

They are contagious. You think it is bad when you get hooked reading the threads, wait until after you make one. Before it cools you'll want another.

Take a lot of pics to satisfy our addiction

[FLBentRider]

I'll admit I was looking at Sams today, and if they had a fresh ham, it would have went in the cart.

[KyNola]

BOOYAH! 

Good to see you back Punchlock.  Will be watching your progress with interest.

[Tenpoint5]

Now don't go blaming me for all of this!! I had NOTHING to do with it.



Punchlock, It is totally up to you but if it was me I would lift it out of the brine and remove the majority of the skin. Everything except what is around the shank (the skinny part) or just take it all off. I think that would allow for better penetration of the brine while it is soaking, and better smoke penetration when you smoke it.

[punchlock]

Now don't go blaming me for all of this!! I had NOTHING to do with it.



Punchlock, It is totally up to you but if it was me I would lift it out of the brine and remove the majority of the skin. Everything except what is around the shank (the skinny part) or just take it all off. I think that would allow for better penetration of the brine while it is soaking, and better smoke penetration when you smoke it.

Your the enabler! Your the enabler!

I will do exactly as you suggest thanks for the advice Tenpoint.

[punchlock]

Might have to postpone the smoke on Saturday. Will it cause me issue if this were to stay in the brine for an extra day or two? should I just rinse it off and let it build a pelicle instead or leave it in the brine?

[punchlock]

 ;D wooo hooo! no more newbie, you may now call me Junior......

[SouthernSmoked]

The virus has been released... Will be watching your progress with interest.

Remember to take a lot of pictures.

[unclefish]

looks good need some final pics thanks

[punchlock]

Ok I am way behind on this project. Some unexpected things got in the way but I am back in business.

welcome to the ham motel





Is this too close to the drip tray?

[SouthernSmoked]

Looks good so far!

Still watching.

To be continued...

[Tenpoint5]

Looks like a plan but it will be in there a long time I would probably try and raise it up another 2-3 inches if you can. If not then make sure you have the ability to rotate the ham so the backside doesn't overcook on the bottom.

[BuyLowSellHigh]

Probably too late to be helpful but, a couple of foil lined bricks on top of the V-tray or in it in the center could serve as a decent radiant barrier to help diffuse the heat.  As it looks tome you stand a good chance of broling the bottom of that beautiful beast.

[punchlock]

Well thanks for all the advice guys. The smoke took a total of 25-1/2 hours and the and result looked great. Unfortuneatly it was on the salty side :( should have fried a piece and tasted it befor I started my smoke. Oh well live and learn. It was alot of fun to do this ham and I can see many more in my futur.

Anyhow for all picture junkies, here is the final result....

this is what was there when I opened the ham motel


Just a ham in it's birthday suit


All dressed up and headed for the fridge for a long rest