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American Style Brown Sugar Glazed Holiday Ham From Charcuterie

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Comments

  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,160

    20stone said:
    It pays to have a good butcher, and buddies like @The Cen-Tex Smoker to help you so you don't screw it up.  





    1) Before trimming, 18 pounds with skin on and a ton of beautiful, soft fat 2) Brine mix 3) After trimming 4) In the bowl I kept the fat (obviously) and skin. Any good ideas for the skin, besides Texas Chainsaw Massacre reenactments?
    That is a beautiful piece of pig there buddy.

    Keepin' It Weird in The ATX FBTX
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  • 20stone
    20stone Posts: 1,961
    Between this and the other thread, I am sure there are opinions out there:

    How long will an uncut ham cured using this method hold in the fridge after it is done being prepared?  We were planning on some on Christmas and some on New Years, but don't have a good sense for how long is too long for a wet cured (and smoked) ham.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,160
    It will last weeks or
    longer. 
    Keepin' It Weird in The ATX FBTX
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  • 20stone
    20stone Posts: 1,961
    The Cen-Tex Smoker said:
    It will last weeks or
    longer. 
    Excellent. Thanks,
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Not sure on uncut, but I vac sealed Easter Ham last year in slices and ate for a month or more. Other than a neck tick, no ill effects. 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,160
    Call me Brittany cuz:
    oops! I did it again. 


    Keepin' It Weird in The ATX FBTX
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  • Gamecockeggman
    Gamecockeggman Posts: 1,336
    The Cen-Tex Smoker 
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • Gamecockeggman
    Gamecockeggman Posts: 1,336
    That was supposed to say, as always nice job 
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,160
    Gamecockeggman said:
    That was supposed to say, as always nice job 
    Thank you. It was a good one. 
    Keepin' It Weird in The ATX FBTX
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  • kl8ton
    kl8ton Posts: 5,905
    Just ordered the book @The Cen-Tex Smoker

    We bought half a pig.  There is a fresh ham thawing. My 12YO boy is Waaaaay interested in all things grilling and smoking all of a sudden. Our ham is probably 5lbs. Maybe 7lbs. He is also thawing a pork steak.  I've yet to look up the difference between pork steak and pork chop. 
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,160
    kl8ton said:
    Just ordered the book @The Cen-Tex Smoker

    We bought half a pig.  There is a fresh ham thawing. My 12YO boy is Waaaaay interested in all things grilling and smoking all of a sudden. Our ham is probably 5lbs. Maybe 7lbs. He is also thawing a pork steak.  I've yet to look up the difference between pork steak and pork chop. 
    Pork steaks are usually shoulder steaks. Chops are from the loin
    Keepin' It Weird in The ATX FBTX
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  • Legume
    Legume Posts: 15,455
    The Cen-Tex Smoker said:
    Call me Brittany cuz:
    oops! I did it again. 

    I really think this didn’t get the appreciation it deserves the first time through.
    Love you bro!
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,160
    Legume said:
    The Cen-Tex Smoker said:
    Call me Brittany cuz:
    oops! I did it again. 

    I really think this didn’t get the appreciation it deserves the first time through.

    You can't account for what other people think is funny. You just have to release the material and let the chips fall where they may. it's a lonely life out here on the comedy limb.
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,160
    But I have to admit I had forgotten about that one and laughed when i saw it again. So at least one person thought it was funny.
    Keepin' It Weird in The ATX FBTX
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  • kl8ton
    kl8ton Posts: 5,905


    I'm doing it!   I have the book @The Cen-Tex Smoker mentioned. 8lb ham is in the brine.  
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,160
    kl8ton said:


    I'm doing it!   I have the book @The Cen-Tex Smoker mentioned. 8lb ham is in the brine.  

    it is so good. We bought Nueske's hams this year because we didn't have our brining fridge set up from the move yet. We are still using the glaze from this recipe on those hams though. Keep us posted on hoe it turns out. This was one of those "holy crap" moments for us when we did our first one.
    Keepin' It Weird in The ATX FBTX
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  • kl8ton
    kl8ton Posts: 5,905
    She's glazed and on the medium. 

    I had to call an audible.  The 3 bottles of dijon mustard in the fridge were deceiving.  We didn't have enough.  I was forced to create a Three Mustard Blend. 
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • JohnInCarolina
    JohnInCarolina Posts: 33,265
    kl8ton said:
    She's glazed and on the medium. 

    I had to call an audible.  The 3 bottles of dijon mustard in the fridge were deceiving.  We didn't have enough.  I was forced to create a Three Mustard Blend. 
    I hope you were able to find a YouTube video to help with the blend steps.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • kl8ton
    kl8ton Posts: 5,905
    JohnInCarolina said:
    kl8ton said:
    She's glazed and on the medium. 

    I had to call an audible.  The 3 bottles of dijon mustard in the fridge were deceiving.  We didn't have enough.  I was forced to create a Three Mustard Blend. 
    I hope you were able to find a YouTube video to help with the blend steps.
    I may have to make one. 

    My ham has stalled at 145....... my 20lb brisket.... no stall.  7lb ham stalled for 2 hours now
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • kl8ton
    kl8ton Posts: 5,905
    edited December 2021


    Into the fridge. 

    And guys... if you need some tips on making a 3 mustard blend,  just DM me.

    😀
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • BUFFALOMOOSE
    BUFFALOMOOSE Posts: 380
    Awesome  looking ham
    South Buffalo, New York
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  • kl8ton
    kl8ton Posts: 5,905
    Well I sliced cold.  Delicious.  I will be trying other items from this book.  I forgot pics! 
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    kl8ton said:
    She's glazed and on the medium. 

    I had to call an audible.  The 3 bottles of dijon mustard in the fridge were deceiving.  We didn't have enough.  I was forced to create a Three Mustard Blend. 
    What did you use for the TMB?  Mustard?
    It's a 302 thing . . .
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  • kl8ton
    kl8ton Posts: 5,905
    I had two different dijons that had quite the difference in color as well as a stone ground mustard that I usually put on bratwurst. 
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • Langner91
    Langner91 Posts: 2,120
    Did you sqeeze them into one pile on top of each other, or did you keep them separate in the same bowl before mixing?
    Clinton, Iowa
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  • kl8ton
    kl8ton Posts: 5,905
    Langner91 said:
    Did you sqeeze them into one pile on top of each other, or did you keep them separate in the same bowl before mixing?
    On top of each other.  A mustard pile. 
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • Langner91
    Langner91 Posts: 2,120
    edited January 2022
    That's the way to do it, IMHO.  Pro-move, there!

    Edit to add:  I did a two mustard, Better than Bouillon, Worcestershire blend today for my Prime Rib roast.  It was EPIC!  Unfortunately, I forgot to film it.  I need an assistant!  
    Clinton, Iowa
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