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26# Fresh Ham
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HendersonTRKing
Posts: 1,803
Did this last year for a family holiday brunch and it got rave reviews. Now it's a tradition.
Skinned, trimmed down to about 22# and it's now a bucket o' ham in brine for 11-ish days. Pix prolly out of order, but you'll get the idea.
Skinned, trimmed down to about 22# and it's now a bucket o' ham in brine for 11-ish days. Pix prolly out of order, but you'll get the idea.
It's a 302 thing . . .
Comments
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Whoooo hoooooo! Out of the brine, into the fridge. T-minus 3 days to egg!
Will go on after midnight, early Sunday morning, when we get home from a holiday party. Adds a degree of difficulty factor and some danger of not sticking the landing. Danger is my middle name! (But wish me luck anyway!)
It's a 302 thing . . . -
i find they benefit from leaving a little fat on them after taking the skin off, but some come with much thicker fat than others.
how are you planning on cooking it?
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JustineCaseyFeldown said:i find they benefit from leaving a little fat on them after taking the skin off, but some come with much thicker fat than others.
how are you planning on cooking it?
Gonna smoke it with hickory and pecan at 225 til IT of 150 or so. Will glaze and add pineapple for last hour or 2. It'll go on late-late-late Saturday night/Sunday morning -- also same as last year, but hoping to be maybe not so overserved at the party we're going to prior to the cook.
Will post updates just cuz.It's a 302 thing . . . -
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buzd504 said:What's in the brine?It's a 302 thing . . .
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Looks like a great start. Will be standing by.Large and Small BGECentral, IL
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Is there a reason to soak it so long, or just a preference?
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he cured it. was an uncured leg roast, now a traditional 'city ham' or 'ham'.
(confusion arises sometimes because the uncured leg is also properly referred to as 'the ham', a cut of meat, even when it is uncured/fresh)
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PoppasGrill said:Is there a reason to soak it so long, or just a preference?
Amazing Ribs is a good resource if you're thinking of taking this on:
http://amazingribs.com/recipes/porknography/curing_ham.html
It's a 302 thing . . . -
HendersonTRKing said:buzd504 said:What's in the brine?
NOLA -
Happy Sunday, All!
Ham went on around 130 am. Glazed and pineappled around 7 am, at 135 IT (before thermopen suggested I needed to move the probe to a thicker part of the beast). Got to 145 IT around 8 am. Guests at 1 pm. Looks and smells pretty, pretty good. Sliced pix and reviews to follow!
It's a 302 thing . . . -
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Looking good bud!!! I opted on not curing fresh this year and went with a spiral cut precooked ham. It's hard to beat a homecured one since you get to control the flavor profile start to finish. But, it's a labor of love. I may do some around Easter or Christmas next year.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Wow. Looks great. I love smoking hams but have never been brave enough to take on one that is not pre cured.Morristown TN, LBGE and Mini-Max.
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Turned out great. Next time I'm definitely going to inject -- some of the deep interior didn't quite "ham". But the majority was great. @NPHuskerFL you're my inspiration on this cook!
Didn't get a pic til most of the pile was consumed. But here's a late shot -- you'll get the idea.
It's a 302 thing . . . -
This is truly a beautiful thing... Thanks for posting the whole process!
Where did you buy the ham? Was it a special order item from the butcher?
Large BGE -- New Jersey -
JacksDad said:
This is truly a beautiful thing... Thanks for posting the whole process!
Where did you buy the ham? Was it a special order item from the butcher?It's a 302 thing . . . -
Looks awesome. I had looked around for a recipe for what we call a green ham. Perfect. Thanks
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