We go through a lot of ham (sandwiches, ham and eggs, omelets, etc). Really don't go much for the water filled, high salt grocery store stuff, so we've been making our ham from pork loin. The loin is the right shape for sandwich slices, no need to deal with bones and cure injection. And we have control over salt and sugar content as well as the "smokiness". So here's a page from our smoking records from the last couple of weeks.

Started with two pieces of trimmed loin of about 1000 grams (2.2pounds) each. Here they are after the two week equilibrium cure.

Wrapping tightly in smallest available netting helps make a round(ish) shape
.

Smoked with light apple.

Vacuum bagged for sous vide. Experiment with fennel rub (success), experiment with orange juice (fail).

After 6 hour sous vide (150º) and ice water chill

Vacuum packaged for freezer. Started with about 5 pounds at $1.99/pound ($10). Yield a little over 3 pounds (~$3.30/pound). Cheapest grocery store sliced ham $8/pound. Boars Head sliced ham $17/pound)

Started with two pieces of trimmed loin of about 1000 grams (2.2pounds) each. Here they are after the two week equilibrium cure.
Wrapping tightly in smallest available netting helps make a round(ish) shape
.
Smoked with light apple.
Vacuum bagged for sous vide. Experiment with fennel rub (success), experiment with orange juice (fail).
After 6 hour sous vide (150º) and ice water chill
Vacuum packaged for freezer. Started with about 5 pounds at $1.99/pound ($10). Yield a little over 3 pounds (~$3.30/pound). Cheapest grocery store sliced ham $8/pound. Boars Head sliced ham $17/pound)
Comment