Fresh Cured Ham and Brined Turkey for Thanksgiving dinner

Ladeback69

After last year curing a pork butt like a ham I had to try a fresh ham.  I started with a 15 pound trimmed fresh ham.  Cured it for about 7 days in a 20% cure solution.  I used 100% pure maple syrup and all spice for flavoring.  I pulled it out of the brine and le it dry for about 12 hours.  I got the egg it stabilized at 215 and put it on at midnight on Thursday morning.  Used RE lump with maple chips and Apple chunks.  At 7:35 am it was at 145 internal and the grid was 235.  I took it off and transferd it to the oven so I could put my turkey and so I could baste it.  I basted it with brown sugar, Apple cidar and honey from 7:35 to 11:30, basting It about every45 minutes.  It came out pretty good and the outside edge was the best. 

Now the turkey was great too.  Br
ined it with Oak Ridge Santa Maria rub for about 17 hours then air dried it for 20 hours or so in the fridge.  Put it on at 8:00 at 250 for a few hours then 300 for an hour then the last hour at 360 to finish.  It was very juicy.  We had a great turnout of 20 adults and 6 kids.  We had a lot of great food.  Check out the photos and enjoy.

NC_Egghead

That is a lot of food and it all looks great!

Focker

Dang, mighty fine lookin' spread you got there.  

Ladeback69

Thank you @NC_Egghead and @Focker.

bud812

Damn dude !!!

SGH

That's a full course meal right there my friend. Awesome job  

theyolksonyou

Dang, Dude!  You guys did it up right!

Ladeback69

theyolksonyou said:

Dang, Dude!  You guys did it up right!

Yes, my family and friends don't mess around.   I took care of the proteins and they brought everything else.  Last night I made lasagna on the egg again.  Great again and leftovers in the freezer.