First HAM Ham

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cryan1980
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First HAM Ham

Post by cryan1980 » Sun Nov 17, 2013 21:57

I have a butt end ham I am getting ready to cure based on the Hobble creek Hog leg method. Starting in two days -- realized I was almost out of cure 1 and only fructose not dextrose --rush order sausagemaker just now!

I have made a few boneless cottage hams in the past but this will be my first Ham Ham!


8lbs prior to removing the rind. (I have another one similar weight in the freezer and 2 +/- 25lb shank ends also for future practice)

After the Injection/Brine time is completed I plan rest in the fridge a day then to smoke for several hours prior to the poaching until IT is reached.

1. Should the injections be in a grid pattern starting from the bone and working out say every inch or two? (if anyone has a link to a good video or images id appreciate)

2. Is a 12 hour smoke long enough to retain the smoke flavor while finishing in water?

3. Place in smoker @140*F for 1 hour then add smoker for the remaining time?

Sorry for the questions but the more I read the more cautious/confused I become and need to flesh my gameplan out
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Chuckwagon
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Post by Chuckwagon » Mon Nov 18, 2013 09:53

Hi Cryan1980,
It looks like you`re having some fun and going to have a great treat too. It looks good so far. Yes, start from the bone and work out in several places, slightly withdrawing the needle as you progress. A grid pattern is ideal. Twelve hours of smoke sounds alright if it`s hickory and finishing in water assures the finish temp. Good luck and let us know how it turns out.

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
cryan1980
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Post by cryan1980 » Wed Nov 20, 2013 22:00

Mixed my cure, 1/2 gal, injected 10% green weight, added remaining cure and pumped meat to my bucket.... Not fully submerged.

Before I make a mistake.. Just mix another 1/2 and cover?

Thanks
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Post by Chuckwagon » Wed Nov 20, 2013 23:20

Yes, it has to be completely covered with liquid to cure evenly. Also, keep it as near 38 degrees Fahrenheit as possible.

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
cryan1980
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Post by cryan1980 » Sat Nov 23, 2013 01:53

Sleeping in brine.

I had to double check myself after seeing the pic, That's not silver skin but a reflection of a window!

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Post by Chuckwagon » Sat Nov 23, 2013 05:10

Lookin' Good! Lookin' Good! :wink:
Have some patience and you'll have the best ham you ever ate! Be sure to follow all the instructions.
Cryan, what have you got in mind for this ham? Slices for dinner? Sandwiches? Beans? Yum!
Nice work pal!

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by cryan1980 » Sun Nov 24, 2013 02:58

Honestly I had not gotten to the serving and eating phase in the plan.

We do a night before thanksgiving get-together with my brothers and wives, last year i brought ring bologna that was a hit... if all goes well maybe we will bring a city ham version of ham biscuits, since that's the day it should be done.

Bone will definitely be used in a soup/stew...
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Post by cryan1980 » Tue Nov 26, 2013 15:08

Rinsed and resting in fridge yesterday. Currently getting some smoke

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Post by cryan1980 » Tue Nov 26, 2013 21:53

Bathing in some thin blue... This was a couple hours in

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Post by cryan1980 » Wed Nov 27, 2013 17:00

So.... I think we have Success!!

Simmered to 160* It last night, Submerged in ice bath and cold running water then fridged over night. Cut into it a little while ago. Cure color was nice and pretty even , Taste is amazing, Hammy with a hint of hickory smoke,
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Post by Cabonaia » Wed Nov 27, 2013 17:28

Great looking ham - congratulations!

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Post by ssorllih » Wed Nov 27, 2013 18:59

Looks good enough to eat. :grin:
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Post by sawhorseray » Wed Nov 27, 2013 19:26

What a wonderful beautiful thing, congrats on a perfect looking ham! That bone looks perfect for making some split pea soup. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
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Post by Chuckwagon » Thu Nov 28, 2013 04:38

Nicely done Cryan! Yeeee Haaaaw! :wink: It should be a hit at the party eh? Good goin'!

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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