Half a ham: cured, smoked, glazed

Hoov

A recent post by The Cen-Tex Smoker (I would tag you in this post if I knew how to tag people with spaces in their name!) inspired me to wet-cure and smoke a ham for Thanksgiving. I had the local butcher cut a ham into two 10 pound portions so I could do one half for Thanksgiving and one for Christmas. It turned out incredibly flavorful and was a really fun process. I will be doing this again. 

Pics or it didn't happen...

Skin removed:

After 5 days in the brine:

On the Egg with apple wood:

3 hours in took it off to glaze. This is pre-glaze:

Took 7 hours and 20 minutes to get to 155 at the thickest part (longer than I was expecting it to take). Here it is resting and glazed:

Let it cool a bit and then put it in the fridge overnight. Reheated today and it was a hit with the family:

You can see my Dad trying to poke it with a fork in this picture. Never cooks the whole year and is so eager to carve:

Overall, it was a great cook if you like the process of things like this. I will be doing this again. Thanks for reading!

Hotch

Looks great

The Cen-Tex Smoker

boom. I did the same ham today. it was great

The Cen-Tex Smoker

Hoov

Awesome. Thanks for your help on this one! How long did it take to get to 155 degrees for you? I was surprised at the 7.5 hours it took me. Your original post said to smoke at 200, but the Egg stabilized at 250-275 for me. I think 200 would have been better, as the outsides were starting to overcook while the inside was perfect.

Hoov

The Cen-Tex Smoker said:

Looks great!

The Cen-Tex Smoker

Hoov said:

Awesome. Thanks for your help on this one! How long did it take to get to 155 degrees for you? I was surprised at the 7.5 hours it took me. Your original post said to smoke at 200, but the Egg stabilized at 250-275 for me. I think 200 would have been better, as the outsides were starting to overcook while the inside was perfect.

it was long but i was pretty well in the bag so not sure on exact time. I was fighting it until 2:30am this morning so not sure. 250-275 is fine. I finished mine at 350 because it was 2 am.

Hoov

Yeah I was up until 2 am with the ham as well.

DMW

Planning to do one for Christmas. Those look great.

jtippers

This is on my list... Looks great!