Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Home cured picnic ham

It's been in a maple cure for 5 days (light on the insta cure so I'm expecting it to be somewhat pale pink) and then rested for 36 hours. Egg is at 325 dome with some maple chunks. Here goes...

Comments

  • TonyATonyA Posts: 567
    At one hour
  • TjcoleyTjcoley Posts: 3,500
    Looking good.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • TonyATonyA Posts: 567
    It came off at 145 internal and sat for 30 minutes. Carving a picnic is unique at best but it worked out ok. I think I would have taken the skin off first in hind sight. It didn't look good and I suspect it made it difficult for the cure to penetrate.

    Despite curing the ham over 2 pounds per day and letting it rest for 36 hours the curing is clearly uneven. I did use less salt and insta cure than Rhulman. I would be hesitant to try more salts as it is too salty in the exterior.

    The pure maple syrup in the cure is evident and wonderful. I'm also really pleased with the maple smoke. That will definitely make it into some chicken and rib cooks.

    Reasonable first attempt. Next time ill make sure I can get a ham shank and ill have to play with the cure timing.
Sign In or Register to comment.
Click here for Forum Use Guidelines.