Curing a fresh ham

Habanero Smoker · December 10, 2007, 02:20:24 AM

The ham looks real good. A couple of things I have learned when curing hams, is that I cut a small piece off and pan fry it to taste for saltiness. Then if it is too salty you can give it another soak. I generally use at least 3 gallons of water per soak.

MallardWacker · December 10, 2007, 06:17:29 AM

Dang.....ACORDS you have done it again.

May I say...

Holy Smokes, omg, slap you mama, touch'em all, grab yourself another, that one is out of here, he could go all the way, that thing was hit real hard and I don't think it is playable, and I don't want to say this one but BOO-YA, wheres the Gator-Aid, the academy has awarded...., he painted the corners until he dropped... I guess a simple WOW is order also.

mybad · December 10, 2007, 09:03:23 AM

So I guess, curing is next my gotta try list.....that looks so good, and has to be a kick knowing you did it yourself.

acords · December 10, 2007, 09:10:59 AM

Quote from: Gizmo on December 09, 2007, 08:03:20 PM
Now you need to get a spiral cutter and make it look fancy. 8)

How well did the maple flavor come through?

The maple really didn't come through at all. I'm not sure that I am disappointed though. The hickory smoke pretty much dominated the flavor. I am going either try a different wood, or less smoke time.

iceman · December 10, 2007, 09:45:26 AM

Dang good looking ham acords. Great job! ;) :)

Gizmo · December 10, 2007, 08:02:05 PM

Quote from: acords on December 10, 2007, 09:10:59 AM

The maple really didn't come through at all. I'm not sure that I am disappointed though. The hickory smoke pretty much dominated the flavor. I am going either try a different wood, or less smoke time.

Thanks for the update. I was curious as I was thinking about those honey glazed hams that are so tasty. I would like to do a smoked honey glazed some day but the wife does not like ham so my experiments do not touch much into the ham side.

MallardWacker · December 11, 2007, 04:50:29 AM

Quote from: acords on December 10, 2007, 09:10:59 AM

The maple really didn't come through at all. I'm not sure that I am disappointed though. The hickory smoke pretty much dominated the flavor. I am going either try a different wood, or less smoke time.

I know with the loins I only use two hours of pucks....it has just enough for me. I didn't notice...how much maple syrup did you use...maybe a combo of syrup and maple sugar...just a thought.

Either way I still bet that thing was scrumptious.

NewBlood · December 17, 2007, 01:34:38 PM

This is next on my list...thanks for the inspiration. My mother in law asked me yesterday if I could do hams. I think I might try one in January sometime and be ready to do a few next Holiday season.

La Quinta · December 17, 2007, 04:05:54 PM

Hey Acords...maybe leave the maple syrup out of the brine/cure in the begining...score the ham before it goes into the oven...then baste with the syrup? Just a thought?

acords · December 17, 2007, 04:20:46 PM

I was thinking the same thing, but using honey. Gizmo actually made me think about the Honey part of it. I think you should have some sugar in the cure/brine though.

Gizmo · December 17, 2007, 04:54:03 PM

Doing the Honey Bacon cure as we type.

La Quinta · December 17, 2007, 05:15:16 PM

Honey would be great...maybe heat it up in a pan with a clove studded orange peel? Nice and slow...just yet another thought!!