Anyone ever brine then smoke their own ham?

Unknown

If so do you have a recipe / protocol? Which cut did you start with...

Chef Wil

Nardi,
here is some good reading about curing and smoking
[ul][li]cure/smoke[/ul]

Unknown

Nardi, heres another fact sheet

[ul][li]another read[/ul]

Unknown

Nardi,
If you are using "fresh" ham , don't cook it without brining it first. If it's a pre-cooked smoked ham take it back to the store and see if you can get your money back or give it to charity and get you a fresh ham for the BGE.

Unknown

Nardi,
I thought I might re-post here to show you why I say this:

Unknown

Nardi,
well the person that posted those instruction on how to post multi pics said it was hard to do, let me try another way... didn't want to bore you with all our Thanksgiving pics but I guess if that works... I'll try that...
[ul][li]fresh ham [/ul]

Unknown

Chet,[p]yes, I did mean a freesh ham... So from your pics it looked like pulled pork... did you brine it to get that hammy taste? And cooking guidelines or do you cook it similar to a butt?[p]B

Unknown

Nardi,
This ham was 20lbs and I then had it deboned and tied. Absolutely yes on the brine and I trust you have found by now some brine information (I believe one of the other replys had that). I brined it for about 24 hrs and my feeling here is, it is all about putting the salt into the ham and does little for the texture or moisture. We have always had ham for the holidays that was like pulled pork only salty because until the BGE they were pre-cooked smoked hams that my Mom cooked till they fell apart. So, the brining and the BGE gives us that type of ham with the added flavoring of what ever you put in the brine and the BGE smoke effect. It sure makes it easier to handle the ham if you debone it. I think my combination of some fresh herbs cooked down a little with some Sesame oil, then thickened with corn starch to make a paste then dust real good with more coarse salt and pepper is a winner. Bottom line is , nobody was thinking pulled pork when they devoured that ham, it was gone in a flash and they'll be back next year for it too.

QBabe

Nardi,[p]I've never cured my own ham before, so can't help you out there, but I have cooked a fresh ham before. This is a lean piece of meat usually (just like the pre-cooked hams in the store), so I treat it the same way...cook at 325° - 350° until 140° internal and slice. Not enough fat to go higher IMHO...[p]Tonia
:~)

Unknown

QBabe,
Not to argue with an expert or nothing , but the proof is in the ham...no prolem with mine being dried out when cooked to 200 internal. I personally like the texture this way (guess it would be kinda like pulled pork , only without the BBQ and just a plain ham flavor), much better than a ham steak ,which is what you would slice off a ham cooked to 140. Bottom line QBabe you need to taste my ham.

QBabe

Chet,[p]Glad yours is to your liking, but you have to admit, it's not the traditional way that a ham is usually presented, and to a newbie looking for information on how to cook it for a holiday meal, it would be a bit unconventional. [p]I'll have to try it again sometime and give your method a shot. What were your times and temps? Do you do it just like pulled pork, low and slow (250° @ 2hrs/lb). How did you prevent it from drying out too much, since it is such a lean cut of meat?[p]Thanks,
Tonia
:~)

Unknown

QBabe,
I'm glad I'm getting a chance to talk to you again here. I told my wife a while ago I wish I had kept my big mouth shut , especially since I realized that "coffe crusted pork tenderloin" we wrapped and put in the fridge to cook tonight was a recipe from YOU. Yes lo& slo just like pulled pork and I really don't think drying out could be a problem, it cooked at 225 - 250 to internal of 200 and took about 18 hrs the last six in the oven due to poor fire management. It also sat wrapped in tin foil / towels in cooler for about 3 hrs. I don't know if you were able to see my pics on this post but trust me it was not dried out. It's like you say , everyone to their own taste. I will say however that I have had the ham done the other way and even though I like it fine ,we could hardly get anyone else to eat it, which they have been saying my BGE turkey is so good , who needs ham. I guess it's just a family thing, it's what we are use to.

QBabe

Chet,[p]I wasn't upset at all and hope you didn't take my post that way at all. I learn new things here all the time and am always open to different ideas for cooks. [p]The fresh ham I did was a cuban pork roast in a mojo marinade and was to be finished when it got to 180°. When I pulled it off, it was so dry, except near the exterior fat cap (not like you see with butts, but minimal), where it pulled more like what you're describing. I'm definately interested in trying again, especially since I now know it can be successful...[p]Hope you like the coffee crusted p-tenderloin as much as we do. Did you do the sauce too?[p]Cheers,
Tonia
:~)