First Shot at Ham

[BedouinBob]

So I was inspired to try a ham by Pork Belly’s to the point I just had to give it a shot. I used the recipe he showed from the Meateater Hunting Show since this was a first try.

Here’s his link: http://smokinitforums.com/index.php?topic=1986.0

I brined a 10 pound pork shoulder for 9 days, let it rest in the refrigerator for 24 hours, and then began smoking away with 3.5 oz of apple wood. At 2.5 hours the ham was at 70 deg F. I left it a little longer before putting on the glaze since I like a little more smoke. I used about half the glaze for my ham so I will cut that back next time. Then back to  the smoker with an additional 3 oz of hickory for an additional 9.5 hours before the ham got to 155. 

I have to say the SI #2 worked great and I ended up with a really nice ham! It was very moist and juicy as you can see from the pictures and the flavor is amazing! The glaze gives a nice sweet counter to the salty. Yum!

I think next time I will try injecting the brine near the bone as Pork Belly suggested because as you can see from the picture of the slices, there is a little bit that didn’t brine completely in the center.

I was surprised how easy this really was and I have to say I don't think I will go back to a store bought ham any time soon.

 

[swthorpe]

Well done, Bob!  Looks really great and I bet the ham was tasty!  Cheers

 

[Pork Belly]

That looks great! Save that bone for making some beans. I was thrilled with the results, I'm glad yours turned out well. It is such a better flavor than a store bought ham. The glaze recipe does make too much I had extra also.

 

[DivotMaker]

That looks great, Bob!  I think the picnic roast is a great choice for the homemade ham - probably better than a Boston butt (looks more like a ham, and is shaped more like the ham shank).  Local WalMart Neighborhood Market had a bunch of skin-on picnics this weekend.  Almost bought one, but already had a weekend full of meat.

Brian - what about the skin?  Should you leave it on during brining, then remove, or take it off before brining?

 

[tbcop-is-smokin]

Looks awesome Bob...Great job
Thanks for the pic's
Tony

 

[Pork Belly]

Leave the skin on it on but, score it prior to smoking. Cut through the skin but not all the way into the fat layer. Do a nice diamond pattern.

 

[BedouinBob]

Thanks guys. Personally I am a leave the skin on kind of guy. I think it helps hold moisture in and then you also have fine makins for cracklings by baking or frying til crisp. Just don't tell your doctor!

 

[DivotMaker]

You guys have me planning to see if Wally World still has those big picnic roasts this weekend!