Ok this is my second time to reply to this thread....yesterday it would not accept my reply.
Doing a ham is so easy it will scare ya! The ham is not "fresh" but a bone in ready to eat. I like using the ones with low salt.
No briming no nothing other than I allow the ham to get to room temp before I smoke/cook it.
I did 1/2 of a ham. Did not wrap it in anything. Smoked it about 9 hours or so. Using Oak pucks. Heat is 180 F. and not hotter.
After it is done I allow it to cool to room temp then I wrapped it up in plastic and allowed it to chill in the refrig for 3 days before I begin the eating.
That is it. No big secret here. Except this one. When you slice a piece off and fry it up with some eggs....well you will think you died and are now in heaven. And Sex was never better [
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As far as the bean soup goes it is a no brainer too. I use about 1/4 of the ham with the bone. I place it into a 5 qt pan. 7/8 full of water. I slow cook it over night.
Next day remove bone. Add water if needed to about 3/4 of a pan. Add one can crushed (15-16 ounces) tomato. Once boiling I add about 1 1/4 cups white navy beans. Add one reg. carrot chopped fine.
Generally I don't have to add any salt but I will add some white pepper. A couple of hours or so later it is soup time!
Below is a pic of my two small mullet....what you don't see is the beer that went with them~~!
180 degrees 3-4 hours, oak pucks. Brined in (I cheat) season salt for 6 hours. I mix enough salt for the brine to be fairly salty. Rinse. Place in dish, and cover with a couple of paper towels. Leave in refrig. for two day, then smoke them~~! No big secret again!
