Ham

[Pork Belly]

I started a ham yesterday. The recipe is for a 12 to 15 pound ham I am using a 9 lb end cut off a large ham. There is nothing to take pictures of at this point I will keep you updated as it goes on.

From: Charcuterie By Michael Ruhlman
American Style Brown Sugar-Glazed Holiday Ham
1 Gallon Water
1 1/2 cups kosher salt
2 cups dark brown sugar
1 1/2 oz or 42grams or 8 teaspoons Pink salt

Dissolve ingredients together and submerge ham weighted in the brine for one half day per pound. Remove from brine, rinse and pat dry. Refrigerate uncovered on a rack for 12 to 24 hours. Hot smoke at 200 for 2 hours.

Glaze
1 1/2 cups dark brown sugar
3/4 cup Dijon mustard
2 tablespoons minced garlic

Mix Glaze, brush ham with glaze and continue to smoke until it hits 155 IT.

I have never made it but it seems pretty simple. I know this is a favorite recipe of Steven Renilla of the Meateater Hunting show. Renilla makes one out of black bear, every year for Christmas.

 

[DivotMaker]

Where'd you get the green ham, Brian?  One you had butchered?  I've always wanted to try a ham, but have been a bit intimidated by the process (after reading a bunch of ham sites).  I'll be watching with interest!

 

[Pork Belly]

This is from of this years hog. She was 300 hanging weight. I do my own butchering, this is about the first eight inches of the ham past the arch bone (removed). it is just over 9 lb.  i know it is a bit of an odd cut but the whole ham was huge likely near 22 lbs.

Pretty straight forward recipe, basic brine and smoke. I'm looking forward to seeing it finished.

 

[DivotMaker]

Brian,

I don't think I'd hesitate on a ham done like this.  I read a bunch of ham sites/forums/articles that made it SO much more complex and time-consuming!  I can't wait to see how this one works for you! 

So you're only planning on 4.5 days in the pool? 

 

[Pork Belly]

4.5 is correct by weight but I may do 5 unless I can pick up a big injector needle tomorrow. I would like to give it a few shots near the bone to insure it is pink all the way to the bone. I have seen a few that were ham on the outside but roast pork near the bone that a friend had done.

 

[Pork Belly]

I was incorrect in my previous post this is actually the shank end of the leg. It looked great coming out of the brine. Overall it felt a little loose so I trussed it to insure it keeps it's shape. I will stick it in the SI in the morning after it hangs out in the fridge uncovered overnight.

 

[slojoe]

Never tried a ham, do you also put a rub on it?

 

[Pork Belly]

Just the Glaze if following the recipe from Charcuterie, its listed below.
I will smoke it for 2 hours at 200, pull it add the glaze then smoke to 150 IT.

 

[DivotMaker]

Looking good, Brian!  I'm excited to hear how it comes out, and tastes!

 

[Pork Belly]

The top picture is after two hours at 200, the other is after glazing. Still smoking waiting on an IT of 150, it was 65 at the two hour mark.

 

[Pork Belly]

Opened it up after another two hours of smoking. I applied more glaze and added another 1 oz pice of Sugar Maple. Overall Looking good IT is at 120.

 

[DivotMaker]

Looking VERY good, Brian! ;D

 

[tbcop-is-smokin]

Looks awesome Brian...Thanks for the pic's
Tony

 

[Pork Belly]

So 3.75 hours into my smoke I am "asked" to go to Costco. I cut the heat back to 150 and let it run while we made the six hour round trip. Upon my return. I found nice color on the outside a a stable IT of 158. I should have accounted for the swings and set it around 144 or so. That made for an eleven hour smoke, but no harm done. I foil wrapped and cooled it for an hour then sliced most of it. Overall good flavor texture and color. I will definitely make this again. You could easily adapt this recipe to a loin or hunk of shoulder. It's a pretty strait forward brine and smoke.

I was rushing last night to get the above description and the pictures posted. Today I wanted to give you a few more details. The meat has the familiar texture of roast pork but has the pink hue and flavor of cured ham. There is no rubber texture and overwhelming excess of injected cure that is standard with mass produced hams. The smoke flavor is there and blends with notes of mustard, garlic and sweetness of brown sugar. The fat tastes amazing. I have to believe that the sodium content of the finished product is far less than store bought ham. Overall we are thrilled with the results. I know it would have been even better, if I had been able to follow my original plan. I recommend making one for your friends and family. Had I been making this for a special occasion or holiday I would have scored the fat layer prior to smoking, to increase presentation.

 

[DivotMaker]

Wow, Brian, that looks amazing!  I may try this with a pork butt to see how it turns out!  Ham shanks are hard to find around here!  Hmmm...maybe a picnic cut shoulder would be better?

 

[BedouinBob]

Pork Belly, you had me at ham.  ;D  I have been wanting to try this and you have convinced me. I think I will have to find a fresh shoulder to try this out. I am not sure I can find a fresh shank. Sounds like a Thanksgiving feast to me....

 

[Pork Belly]

I started another Ham yesterday. It is nine pounds and should come out of the brine in five days. I made a few changes on this smoke. I added:
1 Tbl. Powered Garlic
1 Tbl. Powdered Ginger
1 Tbl. - Each Black Peppercorns & Whole Cloves Toasted and crushed
The brine was boiled to steep out maximum flavors from the spices.

I am also using a ham netting from Butcher and Packer rather than trussing. I also injected brine into the meat close to the bone to insure complete curing.
http://www.butcher-packer.com/index.php?main_page=product_info&cPath=22_79&products_id=230
I will post pictures and results as the project progresses.

 

[BedouinBob]

I did a picnic and next time I think I will either brine longer or try your brine injection method. I still had a center that was not fully cured. Tasty but looked weird.

 

[Pork Belly]

Six days in the brine and the Ham looks great. I have it resting on the rack in the fridge for at least 24 hours.

 

[Pork Belly]

Smoked for 4.5 hours at 100, bumped the heat to 200 and smoked for 2 hours. I applied the glaze and continued smoking at 200 for an additional 5 hours until 150 IT. I used hazelnut wood that I cut from our tree this summer.

The pictures were taken prior to glazing the IT was 100 at that time. I will add a few more tomorrow after I slice some.