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fresh ham

jebbiajebbia Posts: 32
edited 4:12AM in EggHead Forum
just picked up a 20#lb. ham for christmas.i am going to cure it with morton tender quick.should i use a dry cure or a wet cure?how long to cure?how much tender quick to use?what temp to smoke it on the egg?whats the done temp of the ham?any other tipsyou can think of please add.this is my first time doing this can you tell.

Comments

  • I am smoking a Ham tomorrow morning and I am wondering about rubs? Need something quick and easy as this is my first ham. Sorry to piggyback on a thread! :blink:
  • Can't help you guys with the ham but this is a slow time of day. You will get advice later on.

    Steve

    Steve 

    Caledon, ON

     

  • Celtic WolfCeltic Wolf Posts: 9,773
    if you got a real fresh ham, you should look up cures on the internet. Potassium nitrate is needed for a proper cure. Tender Quick contains Sodium Nitrate and Sodium Nitrite so it's a good substitute. It's going to take a couple weeks in the brine to properly cure.
  • crghc98crghc98 Posts: 1,006
    search egret's maple bourbon ham...
  • Celtic WolfCeltic Wolf Posts: 9,773
    Don't rub a ham unless it's brown sugar.

    You are better off with a glaze. A simple yet tasty glaze will be 1 cup brown sugar, 1/2 cup of Molasses, 1/2 cup of honey, a tablespoon of mustard, 1/2 teaspoon of cloves, 2 cups of water. Heat all the ingredients till well mixed. Last 30 minutes of the cook spread the mixture over the ham.
  • I made the Dizzy Pig Ham for canuckian thanksgiving and it was amazing. I've made it again since and have another one starting today.

    Try it, you'll love it.

    Doug
  • You should try curing and smoking a ham, it's better. I wouldn't have thought so but it was.

    Doug
  • Doug,

    I have always wanted to but never got a round tuit. Like to do a procuitto too.

    Steve

    Steve 

    Caledon, ON

     

  • I'm doing another as we speak.

    Doug
  • Doug,

    Little chilly for procuitto isn't it?

    Steve

    Steve 

    Caledon, ON

     

  • -37 here tomorrow, too cold, much too cold for anything. But hams cure just fine on the front porch.

    Doug
  • Doug,

    Zat Fahrenheit or Celsius? Big difference at that level :laugh:

    Steve

    Steve 

    Caledon, ON

     

  • Oh common man, it's only like -32F. :blink: :blink: :pinch: :S

    Doug
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