Hello All,
Other than the recipe offered by Brian (Pork Belly), I found very little guidance on curing and smoking fresh hams. After taking in recipes from multiple sites and Brian's, I gave it a try, a first-timer with lessons learned for my next one. Thought I might share this with the group.
The Plan
1. 15 pound fresh ham ordered from a local locker at $1.59 per pound.
2. In my 5-gallon Brine Bucket, cure recipe was 3 gallons distilled water, 3 packets of #1 curing salt, 2 cups Morton salt, 21 days. No injection. Used curing calculator from this site: www.amazingribs.com/tested-recipes/pork-recipes/wet-cured-smoked-ham-recipe
3. Rinse ham thoroughly and leave in fridge for 24 hours.
4. 6-7 ounces of pecan wood
5. Smoke until 160 degree internal temp.
6. Apply glaze (heated mixture of brown sugar, cherry/apple/pineapple juices, ground cloves).
7. Roast in 350 degree oven until 165 IT.
8. Glaze again.
9. Rest for an hour or so. Serve.
The Experience
1. Curing time went a couple days longer than planned.
2. The Cook was Saturday before Easter so if it turned out badly, I had time to run to the store to recover!
3. Brian suggested glazing after two hours and adding more wood if necessary. I'm reluctant to lose the moisture so didn't open the #2 door until it was done.
4. 7 ounces of pecan, water pan, and temp set to 250.
5. With a 15 pounder, I expected a long day and a stall so like Brian's post, I left for a period of time but didn't reduce the temperature like he did. When I returned, the IT was 174! I pulled it and began glazing and resting.
6. I glazed a couple times before sending it to the fridge overnight. Next day, glaze again, slice, reheat, and serve. The glaze was that good.
7. Overall, a better than store bought ham. The dinner guests all liked it. The bark was not heavy nor was the pecan smoke over powering. The fresh, smoked ham flavor was definitely the rock star. But...the meat was dry on the surface and as deeper portions were removed, the salty taste reduced. The cure evidently reached well into the core except for one ping-pong ball sized section in dead center. See the pics.
Next Time
1. Same size ham but add more salt to the brine. The surface pieces were ok on the salt scale but could have stood more and the core needed more.
2. Inject the core with some of the brine.
3. 7 ounces of pecan was just right.
4. Smoke for 4-5 hours at 100, glaze, bump heat to 200, pull at 150, glaze, wrap, rest.
Thanks for reading. Thoughts?
Other than the recipe offered by Brian (Pork Belly), I found very little guidance on curing and smoking fresh hams. After taking in recipes from multiple sites and Brian's, I gave it a try, a first-timer with lessons learned for my next one. Thought I might share this with the group.
The Plan
1. 15 pound fresh ham ordered from a local locker at $1.59 per pound.
2. In my 5-gallon Brine Bucket, cure recipe was 3 gallons distilled water, 3 packets of #1 curing salt, 2 cups Morton salt, 21 days. No injection. Used curing calculator from this site: www.amazingribs.com/tested-recipes/pork-recipes/wet-cured-smoked-ham-recipe
3. Rinse ham thoroughly and leave in fridge for 24 hours.
4. 6-7 ounces of pecan wood
5. Smoke until 160 degree internal temp.
6. Apply glaze (heated mixture of brown sugar, cherry/apple/pineapple juices, ground cloves).
7. Roast in 350 degree oven until 165 IT.
8. Glaze again.
9. Rest for an hour or so. Serve.
The Experience
1. Curing time went a couple days longer than planned.
2. The Cook was Saturday before Easter so if it turned out badly, I had time to run to the store to recover!
3. Brian suggested glazing after two hours and adding more wood if necessary. I'm reluctant to lose the moisture so didn't open the #2 door until it was done.
4. 7 ounces of pecan, water pan, and temp set to 250.
5. With a 15 pounder, I expected a long day and a stall so like Brian's post, I left for a period of time but didn't reduce the temperature like he did. When I returned, the IT was 174! I pulled it and began glazing and resting.
6. I glazed a couple times before sending it to the fridge overnight. Next day, glaze again, slice, reheat, and serve. The glaze was that good.
7. Overall, a better than store bought ham. The dinner guests all liked it. The bark was not heavy nor was the pecan smoke over powering. The fresh, smoked ham flavor was definitely the rock star. But...the meat was dry on the surface and as deeper portions were removed, the salty taste reduced. The cure evidently reached well into the core except for one ping-pong ball sized section in dead center. See the pics.
Next Time
1. Same size ham but add more salt to the brine. The surface pieces were ok on the salt scale but could have stood more and the core needed more.
2. Inject the core with some of the brine.
3. 7 ounces of pecan was just right.
4. Smoke for 4-5 hours at 100, glaze, bump heat to 200, pull at 150, glaze, wrap, rest.
Thanks for reading. Thoughts?