Easter Ham

[bundy]

Anyone doing an Easter Ham in the Bradley? Ideas?

Any way all have a happy week end!

[beefmann]

am doing an easter ham and cinnamon rolls should be good

[Habanero Smoker]

This is the first time in 4 Easters I am not curing and smoking one.

Here is how I smoke my hams:
Smoked Cured Ham

Also 10.5 has a recipe posted on this forum.

[wyoduke]

I have a ham in the cure and starting it in the morning first try at ham and its around 24 pounds so should be a fun cook ;D

[ghost9mm]

Gonna smoke a 18 pound ham on Saturday for Easter Sunday, we will get it ready tomorrow..my granddaughters are home from college and our whole family will be here Sunday, big family day for my wife and I...

[GusRobin]

Don't know if your hams are cooked or not,but an uncooked 22 lb ham took 30 hours to cook. SO plan accordingly

[bundy]

Good to hear from everybody, have about 30 eaters here Sunday, got a 16# Brisket going to put in the BDS and a 20# ham (smoked and cooked) in the oven, I think. All my family brings their own Tupperware with to take home left overs :'( :'( :'(

[DisplacedCoonass]

Just finished mine up today.  Used the recipe posted by Hab but forgot/omitted the 24 rest between brine and cook.  Ran into one small problem where my OBS heating element crapped out at some point during the 8 hour "air dry".  Just put the smoke on it for 4 hours with cherry and apple and finished in the oven.  Got home from work tonight, wrapped it up and tossed in the fridge till Easter.  Cut a couple of tasters and a bit salty but not overpoweringly so.

[Habanero Smoker]

DC;

The edges may be a little overly salty, but that is a big cut so overall the saltiness may balance out when others are eating it. When people eat ham, except for the first few end slices they are eating more then the edges at the same time. Also during reheating some salt will be drawn out, and if you have a glaze that will cut down on the saltiness.

If you used the main recipe (not the Sausage Maker Maple Ham Cure) and after soaking you find it too salty throughout; the next time you can try reducing the amount of salt from 1 cup to 3/4 cup.

[DisplacedCoonass]

DC;

The edges may be a little overly salty, but that is a big cut so overall the saltiness may balance out when others are eating it. When people eat ham, except for the first few end slices they are eating more then the edges at the same time. Also during reheating some salt will be drawn out, and if you have a glaze that will cut down on the saltiness.

If you used the main recipe (not the Sausage Maker Maple Ham Cure) and after soaking you find it too salty throughout; the next time you can try reducing the amount of salt from 1 cup to 3/4 cup.

Heh, so apparently I skipped steps 6 and 7.  Oh well, if push comes to shove I'll pull something off at the last minute.  Good thing my family isn't that picky!

[Habanero Smoker]

DC;

The edges may be a little overly salty, but that is a big cut so overall the saltiness may balance out when others are eating it. When people eat ham, except for the first few end slices they are eating more then the edges at the same time. Also during reheating some salt will be drawn out, and if you have a glaze that will cut down on the saltiness.

If you used the main recipe (not the Sausage Maker Maple Ham Cure) and after soaking you find it too salty throughout; the next time you can try reducing the amount of salt from 1 cup to 3/4 cup.

Heh, so apparently I skipped steps 6 and 7.  Oh well, if push comes to shove I'll pull something off at the last minute.  Good thing my family isn't that picky!

Sometimes you never know until you fully slice into the ham, it may work out fine. If it is not overly salty, make extra glaze so they can spread it over the slice ham, the sweetness will cut down on the salt flavor; but the glaze that is included with my recipe maybe too strong for most to add at the table (I happen to like using it as a condiment).

[ghost9mm]

This puppy is ready for two hours of smoke...