Our Late Christmas Ham.

[viper125]

Well Sat. the 12th every one of the parents ,kids and grand kids will be here for our little late but Merry Christmas. Bought the Ham and weighed it out at 14.6 I believe. Used Hab's Recipe other then I took all the spices and ground in my spice grinder to a powder. And didn't use bay leaves. Since this wasn't going to cure as long as I like I added 15% injection to it and cured about 6 days.
Washed today and removed outer salt. then Soaked one hour and set on a rack to drain an hour. No shank so this time I had to use a rack to cook it.  Dried it at 125* for 5 hours .So lit an alternative smoker with Jack Daniels Charcoal and smoked about 5 hours at 145* Then to 165* for another 4 hours. Now its kicked up to 225* to finish. Hoping it don't dry out to much. When its done will cool place in refrigerator and slice tomorrow. Will post some pics later. I hate rushing!

[OU812]

Sounds gooood!!

[viper125]

Well 11:45 and Ham is done.  Rushed this one and we'll see what its like tomorrow. But the piece the wife snuck and cut was excellent and juicy she says. Now some pics of today.

This is it after washing and sitting draining.



This is when I flipped it over about half way throught the smoke before and after.





Finished Ham done



Other side.



Now wrap in foil over night and slice tomorrow.

[OU812]

Lookin gooood!!

I can almost taste it  ;D

[beefmann]

looks good

[Tenpoint5]

I want the piece your wife snuck!! That is when a Ham tastes the best if you ask me. Hot, juicy, salty goodness all rolled into one bite YUMM!!!

[SiFumar]

Looks outstanding!

[viper125]

Thanks all! Well its sliced and not trilled as it come out. Guess 5.5 - 6 wasnt enough time. Tastes like ham but seems a lot is a light color pink instead of dark pink. Its not to salty and tastes ok. Wife loves it. She hates a lot of salt. But fully cooked so should be safe to eat. This is also a little tougher then normal. But Maybe its the way I sliced it. Next time bone out as normally I do. Also a longer brine time as normal.  It was a rush job and for that its fine. I normally add extra spices and increase some of habs. But went by the recipe except for brine time and cooking. And I realize that is a big difference. But if the family is happy so am I.
Also brewed up another 6 qts of my BBQ sauce for the pulled pork. Well it stores well on the shelf too

So her is a pic of slicing



Tray for the party.




Tray for us and back up for party.




And the taste test and clean up crew is standing by calmly waiting.




So See you after the party.

[Habanero Smoker]

It is hard to tell from photos, but the color looks alright. If you have been using the same amount of cure in previous hams and the color and taste was good, then it could just be that particular cut you worked with. There may not be as much myoglobin in the meat of that pig, and that may cause the lack of color.

If it wasn't the cut of meat, and you want a darker color increase the cure #1 up to 4 ounces per gallon, that should also increase the salt level, and the ham-like flavor. So you may want to reduce the salt by the same amount you increase the cure #1.

[viper125]

Thanks Hab! Was hoping you'd jump in. I was a little concerned on the color. But as you say i did stay on the lower side of the cure. Will increase next time. Dried this ham in refrigerator last night before slicing. Seemed to be a 1/3 inch or better of juice in the pan. Got concerned it would be dry. But far from it. Good and juicy.
That takes a load off my mind. And lie I said wife prefers it this way. I do think Im starting to loose my taste buds. Made up the BBQ sauce and to me its sweet with no heat. Wife claims its warm enough. Maybe its cause of those ghost peppers I been eating watching TV. But with salt they are great!  ::)

[OU812]

Looks GREAT from over here!!

Hope ya saved them juices from the overnight pan, would make for some mighty tasty gravy

[viper125]

You know it. ;D I was raised in the no waste time period. And you don't want to know how many times I heard. "there's starving people who would kill to get that!" Must have soaked in because I don't waste any thing. Even that hunk of bone and ham Will flavor a large pot of beans or a stew! Also I love homemade gravy. ;)

[OU812]

Mmmmmmmmmm graaaaaavey  ;D

[pikeman_95]

I'll take about three slices of that ham and a batch of ham gravy over some steamed red spuds. Looks great Paul.
KC

[viper125]

Thanks all! I was also a bit under the weather (like most times) So when I am some times i do weird things and space out. LOL! But  with Habs reassurance and all the nice comments I guess it will be fine.  I guess when your use to having a life where your brain is your biggest asset and your memory. Its really hard to space out or not remember.  Makes everything I do suspect to my own suspicions of messing up some where. That's why I raelly on every one else. And some times I ask questions over and over. Sorry! but some times I have a hard time keeping a grip on things. Not trying to sound stupid or argumentative. Its usually me Im questioning!
But forget all that. Tomorrow is going to be a great day. All my kids(5) will be home and all my grand children (all 13) My Mother and father whos 85 this year. And in better health then me. LOL! Also my mother in law and two young girls we've kinda pulled into the family. Mother wont do nothing for them and father is a druggie and bum. But its our own special Christmas party. So if any of you got time please pray every thing turns out great. Not for me but for them. And thank you for all the kind comments.