cg13
Addict
Bought a fresh Ham for Easter last week. Never smoked one; so figured its as good a Holiday as any to try.
A typical Ham comes from the hind/rear Leg of the Pig. A cured Ham typically sold in supermarkets is wet-cured and packed with water. Some up to 17%. It is cured for a period of weeks to months. Then lightly smoked. The cure is what gives it that natural pink color.
A fresh Ham has no water added - and is uncured.
I put mine in a brine for an 8 day bath.
The brine was:
2 cups Kosher Salt
1 Cup White Sugar
1 Cup Brown Sugar
1 Onion, diced
6 Bay Leaves
1 TBS Coriander Seeds
1 TBS Mustard Seeds
1 TBS Fennel Seeds
1 TBS Allspice Berries
1 TBS Black Pepper
Here is a pic: Post Brine -Naked
Then i rubbed it today: I will let it sit at room temperature so the chill from the bath is completely gone when i throw it on the smoker tonight.
Rub:
Hungarian Sweet Paprika
Smoked Paprika
Brown Sugar
Dry Mustard
Black Pepper
Cayenne Pepper
Kosher Salt
Garlic Powder
Onion Powder
Thyme
Oregano
I eyeball amounts - and throw in a spice grinder till its nicely ground into a powder.
Lather the Meat up with some olive oil - and then "RUB" the spices in.
I scored the skin in a crosshatch pattern and made sure to get some rub inbetween it.
Tonight: im throwing in the smoker for about 10 hours Im guessing. Aiming for internal temp of 155* by 11 am. We eat at 2 pm.
This is a 10 lb baby Ham, i saw a few 15 lb's but i didnt want to be up all night Sat.
Smoking with mostly HICKORY wood and some APPLE chunks.
Post some updated pics later.
Sleep at 2:30 am. First alarm 5:00 am. Started the smoker: Meat on 5:30 am
5:30 am - Start
9:30 - Midway
10:30 - Almost done
Wrapping in foil - going into the cooler for a 30 min rest
Initial Carving
Carving Closeup
final dinner- with some cheesy grits, broccoli
Strawberry Salad with Mesclun Greens, Pickled Red Onions, Pine Nuts, Blueberries, Goat Cheese and a Strawberry-Vanilla & Poppy- Seed Vinaigrette.
A typical Ham comes from the hind/rear Leg of the Pig. A cured Ham typically sold in supermarkets is wet-cured and packed with water. Some up to 17%. It is cured for a period of weeks to months. Then lightly smoked. The cure is what gives it that natural pink color.
A fresh Ham has no water added - and is uncured.
I put mine in a brine for an 8 day bath.
The brine was:
2 cups Kosher Salt
1 Cup White Sugar
1 Cup Brown Sugar
1 Onion, diced
6 Bay Leaves
1 TBS Coriander Seeds
1 TBS Mustard Seeds
1 TBS Fennel Seeds
1 TBS Allspice Berries
1 TBS Black Pepper
Here is a pic: Post Brine -Naked
Then i rubbed it today: I will let it sit at room temperature so the chill from the bath is completely gone when i throw it on the smoker tonight.
Rub:
Hungarian Sweet Paprika
Smoked Paprika
Brown Sugar
Dry Mustard
Black Pepper
Cayenne Pepper
Kosher Salt
Garlic Powder
Onion Powder
Thyme
Oregano
I eyeball amounts - and throw in a spice grinder till its nicely ground into a powder.
Lather the Meat up with some olive oil - and then "RUB" the spices in.
I scored the skin in a crosshatch pattern and made sure to get some rub inbetween it.
Tonight: im throwing in the smoker for about 10 hours Im guessing. Aiming for internal temp of 155* by 11 am. We eat at 2 pm.
This is a 10 lb baby Ham, i saw a few 15 lb's but i didnt want to be up all night Sat.
Smoking with mostly HICKORY wood and some APPLE chunks.
Post some updated pics later.
Sleep at 2:30 am. First alarm 5:00 am. Started the smoker: Meat on 5:30 am
5:30 am - Start
9:30 - Midway
10:30 - Almost done
Wrapping in foil - going into the cooler for a 30 min rest
Initial Carving
Carving Closeup
final dinner- with some cheesy grits, broccoli
Strawberry Salad with Mesclun Greens, Pickled Red Onions, Pine Nuts, Blueberries, Goat Cheese and a Strawberry-Vanilla & Poppy- Seed Vinaigrette.
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