Ham I Am!

FLBentRider · January 11, 2011, 05:55:16 PM

I found a butt end Ham at Publix around Thanksgiving, and tossed it in the freezer.

Last week I finally had time to get it defrosted and into the cure.

It comes out tomorrow morning early and goes into the OBS for a 30 hour ride.

The before picture:

classicrockgriller · January 11, 2011, 05:59:04 PM

I would like to do a Ham .... if I could stop making Sausage long enough.

Will be watching your marathon ham smoke.

TestRocket · January 11, 2011, 06:41:07 PM

Going to put peanut butter on it? ;)

Good luck, but I'm sure it will come out great! ;D

FLBentRider · January 11, 2011, 06:42:57 PM

Quote from: TestRocket on January 11, 2011, 06:41:07 PM
Going to put peanut butter on it? ;)

I took that pic at 0500 last Tuesday, school lunches were in progress.

DTAggie · January 11, 2011, 08:39:04 PM

Man the grief we throw at each other on here. I too prepare the school lunches. CRG is hooked on this sausage thing isn't he?

FLBentRider · January 12, 2011, 03:36:06 AM

Quote from: DTAggie on January 11, 2011, 08:39:04 PM
Man the grief we throw at each other on here. I too prepare the school lunches. CRG is hooked on this sausage thing isn't he?

The Mrs prepares the lunches. When I do it, it doesn't "taste right" ??? ??? ???

I still have the stuffer - in a box!

FLBentRider · January 12, 2011, 03:39:34 AM

The high-tech brining container

The cure definitely did its thing, the meat has a much firmer texture:

S-hooks? We don't need no stinking S-hooks!

PID Programmed - Ham in!

deb415611 · January 12, 2011, 03:43:36 AM

Looking good so far! Home cured hams are the best

squirtthecat · January 12, 2011, 04:53:26 AM

Any bets when it is going to be done??

I say, 7:30 tomorrow morning..

Caneyscud · January 12, 2011, 05:42:46 AM

Can't wait to see completion and it's unveiling. That's gonna be tasty! Been looking for a fresh Ham lately to cure. Over the holidays a friend called and said he saw one at his Krogers. So off I went. Yep it was there. But the danged thing was like 350 pounds. Couldn't deal with one that big, what with all the folks we had in town and no room in the freezer at either our house or my daughter's. Seems as if someone ordered it and it was too big for him also. They were going to slice it up.

FLBentRider · January 12, 2011, 05:46:18 AM

Quote from: squirtthecat on January 12, 2011, 04:53:26 AM

Any bets when it is going to be done??

I say, 7:30 tomorrow morning..

I have the PID set for:
120F for 12.4 hours (the .4 was the pre-heat)
140F for 8 hours (it will get 8 hours of Hickory)
170F until and IT of 152F
152F for 8 hours to hold if it gets done early.

I'm hoping for supper tomorrow to have Ham.

jiggerjams · January 12, 2011, 05:59:15 AM

Looks good FLB....did you need to de-bone it?

FLBentRider · January 12, 2011, 06:09:07 AM

Quote from: jiggerjams on January 12, 2011, 05:59:15 AM
Looks good FLB....did you need to de-bone it?

I just took it out of the package. It has a bone I'll deal with when carving.

SouthernSmoked · January 12, 2011, 08:42:37 AM

Looks great Randy!

I did one myself about a month back and everyone really enjoyed it.
http://forum.bradleysmoker.com/index.php?topic=19441.0

I also had to do two more since then. One for someone else and one for New Years at our home. Wifey made ham salad with what was left over.

jiggerjams · January 12, 2011, 09:14:43 AM

Is it ready yet? huh huh? Is it? Is it ready? Is it ready yet?