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Christmas Ham time

Started by anthony, December 16, 2011, 04:43:49 AM

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anthony

December 16, 2011, 04:43:49 AM
I started my big Christmas ham last night.  This guy weighs in at 13.5lbs.

All trimmed up and injected with brine.


In the bucket.


In the fridge for a week. 


Waiting is the hard part of this process. 

Tenpoint5

#1
December 16, 2011, 02:33:29 PM
Yes there is a whole bunch of waiting when doing a Ham at home. But it is worth every single second of it.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

beefmann

#2
December 16, 2011, 05:05:32 PM
am doing 27 lbs of ham.... gonna be a while

SiFumar

#3
December 16, 2011, 07:42:10 PM
I sure do admire you guys doing this!

Habanero Smoker

#4
December 17, 2011, 01:51:03 AM
Quote from: SiFumar on December 16, 2011, 07:42:10 PM
I sure do admire you guys doing this!

It's not that difficult if you have the space, and time. You can start with a smaller cut, such as either the sirloin (butt) end, or the shank end. They run around 10 - 13 pounds.



     I
         don't
                   inhale.  ::)

anthony

#5
December 17, 2011, 06:02:37 AM
This was a 18lb whole leg with skin and shank.  With those off I am left with 13.5lbs.
I made a ham last year and now my wife is forcing me to make one again this year.   ;D The time is well worth it. 

If you start one today you will be able to still have it for xmas. 
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