cg13
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- Thread starter
- #26
updated first post with the final pics. I was really impressed. My first attempt at a fresh ham, and it was well worth it. The whole 10 lb ham was $22. A bargain in my opinion.
The meat had great smokey flavor - but it was unlike most hams in the fact it was juicy, and very tender. It didnt have the cured flavor most hams have though - being a fresh version - so it was more similiar to BBQ slow cooked pork.
The Brine/Cure penetrated about 3" total as shown by the enormous pink ring around the meat. A normal smoke ring is about 1/2 that and experience told me that was the meat curing and not a smoke ring.
Next time i will get an injection gun and inject the brine in the middle of the ham - and probably brine/cure it for a month - instead of the 7-9 days.
The meat had great smokey flavor - but it was unlike most hams in the fact it was juicy, and very tender. It didnt have the cured flavor most hams have though - being a fresh version - so it was more similiar to BBQ slow cooked pork.
The Brine/Cure penetrated about 3" total as shown by the enormous pink ring around the meat. A normal smoke ring is about 1/2 that and experience told me that was the meat curing and not a smoke ring.
Next time i will get an injection gun and inject the brine in the middle of the ham - and probably brine/cure it for a month - instead of the 7-9 days.