First stab at a Ham

ChillyWillis

I’ve been meaning to take a run at curing and smoking a holiday ham for ages. Finally decided to take a practice run at it before holiday dinner is at stake. I got the biggest green ham they had at 22.5 lbs because I’ve got a huge family, so better get used to cooking a big’n (and also I happen to enjoy a little jiggle in that wiggle). 

I took the skin off first then cured in a bucket for 10 days using the basic cure from the Rhulman charcuterie book (he hasn’t steered me wrong as a starting point yet). I slapped this bad boy on today and thought I’d share, I’ve been lurking around not posting for too long now. I’m gonna take her up to 155 and then let it sit and glaze the heck out of it  

ChillyWillis

Just pulled at 155

ChillyWillis

I’ve never done this before, but I’m assuming that you’re on the right path when your ham starts creating its own stalactites….

stv8r

wow just wow!   Looks amazing

FarmingPhD

Looks phenomenal!

JohnnyTarheel

Can’t wait to see sliced pic and how you like taste and flavor… looks awesome!!

ChillyWillis

I had my wife take a quick shot of some slices now. I’ll try and get some better ones when we reheat tonight. It tastes phenomenal! No comparison to the store bought stuff. 

Runamuck

That looks delicious!

abtaylor260

That looks incredible 

dbCooper

@ChillyWillis

Looks to me like no practice run was needed.  Great results!  Thanks for sharing.

Wooderson

Dude........

StillH2OEgger

That looks terrific!

Moleman

@chillywillis, or any others that can answer. I’m interested in the brine. Is it the all purpose brine that you used?  Trying to make a decision as I purchased a fresh ham based on this post. Looking for any input. Thank you. This place is amazing.