Starting my Ham

[viper125]

Nah! I can take a ribbing no problem. But after butchering pigs and deer all my life. Well its down right embarrassing I missed it. I was amazed how it stood out in the pick and I still didn't notice as I was trying to fine the best clear pic. Got a bad habit of using my phone and being in a hurry. Would be ok but Photography is another hobby of mine and my camera and lenses are worth over 2 grand. So you can see I should be preforming a lot better. It's just when I get into my meat hobby I get lose and it's even hard to get my attention to talk to me. Isn't that stupid? But thanks all and keep picking out the problems It won't make me mad just better!

[viper125]

Well ham went in smoker at 3:00 am this morning. Only a six lb. so I let it dry at 130 for 4 hours. Now laying 4 hours of smoke while I kick it up every 1.45 hours 10 degrees. Its now at 160 and still smoking. Hams at 105 degrees. Hopefully it gets done before to late. That Hickory is a great smell. I open the door once in a while just to get some in the garage.

[SiFumar]

Can't wait to see the"finish" pictures! Love ham...but still haven't ventured into trying it myself....someday.

[viper125]

Well 3:00 am the Ham came out of the cure and sat at room temp till smoker got to 350 degrees. dried it out for 4 hours turned the Ham then kicked it up to 140 degrees and rolled smoke for 4 hours. Then turned Ham again Then proceeded kicking temps 10 degrees up every 1.5 hours till the temp was 160 Turned Ham again then to 225 to finish. Hams at 140 degrees now some 15.5 hours. When Ham gets to 145-150 i'll pull and cool. Try to get some pics then. *:00 pm and ham is now 154 degrees and resting on the counter.
This is netting still on.


And another one



Now a couple out and resting. When cooled down I'll roll in plastic wrap and put in fridge for 12-48 hours then cut.




Couldn't help cutting a small slice for me and the wife to test. Flavor is great. Ham seemed tough though. I did cut the slice the wrong direction and it hasn't rested yet. Hopefully that will change. But this test is done and the recipe is definitely a keeper.

[mikecorn.1]

Nice work!!


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[viper125]

Well all ready for bed in the cold.

[Habanero Smoker]

The exterior of the ham becomes tough at this point. Once it is reheated the texture improves.

[viper125]

Man I sure hope so. Really I was wanting to slice most of it. Didn't figure on reheating but a couple lb piece. I only sliced about a 1/8 inch piece and a lot of that was surface . So will try cutting and slicing today to see if it's ok. Is there a way to keep the outside from being so tough?

[viper125]

Ok well after all the wait. Here it is.

Well time to slice her up. So dig out the slicer and here we go.





Did save a small piece for supper for me and the wife. Also the chips and some fat saved for beans and  other things. Soup beans and Ham probably. yeah!



Then a nice close up.



A little over 4 lb sliced and the rest for the oven and supper to night. Well i've enjoyed my self ,hope you did too! I hope you think it was worth the wait. 6 days brine and cure,almost 18 hours of smoking and cooking. It was worth the wait foe me and you'll buy no store bought ham that tastes any where close to this. Thanks Hab!

[Habanero Smoker]

After some storage the outer edge will soften up. The moisture from the center of the meat will rehydrate the surface..

[viper125]

Well it sat in the fridge over night and the juices worked pretty good. It was fine this morning nice and juicy with real good flavor.

[SiFumar]

Looks fantastic Viper!  I'd eat a sandwich or two off that!

[mikecorn.1]

Nice job Paul. I love ham. I rather eat ham than turkey on Thanksgiving. :)


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[Tenpoint5]

Looks really good Viper

[squirtthecat]

Fantastic!