With the last name of Hamilton, like my Father before me I have been known as "Hambone" to many of my friends. In homage to that I am curing my first ham. I am building on skills learned from making Meathead 's pastrami last month, and will be following his recipe for ham. Any advice, tips, tricks or anything to help avoid any pitfalls would be greatly appreciated.
I purchased the fresh 20lb ham from a local grocer for $1.89/lb, which I think is a great price. Any feedback on that?
So, without further ado, the obligatory "before" picture:
Traeger Pellet w/ add-on Cold Smoker attachment (2008)
Weber-22" Kettle w/SnS Plus (2002)
Brinkman Bullet Smoker (super old)
Little Chief (really, really old)
Kenmore Propane 4-burner w/Searing Station (2015)
Burn Pit (1992)
ThermoWorks Smoke (2016)
ThermoWorks Thermapen (old, waiting to win a new one)
Favorite Dog Breed: German Shorthair Pointer
Favorite Car: The ones that start
Favorite Month: October
Favorite Steak: Ribeye, rare, and reverse seared
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
We all look forward to the results! I'll bring the scalloped taters. Maybe Breadhead could whip up a sourdough loaf or two. Who's bringing the crack and cheese and desserts?
Mr. Breadhead would have some serious competition from Mrs Hambone and her sourdough starter "Frannie"! Frannie is originally from San Francisco, but has morphed a little over the years, still formidable!
Grills: 22" Weber (wood handles) (another Weber on the way), Lodge Sportsman "hibachi" Smoker: None yet, part of why I joined Thermometer: 10+ yr old Taylor digital thermometer with remote Sous Vide: Anovo Imersion Circulator (1st gen) Coffee Roaster: Hot Top Coffee Roaster Adult Beverages: Fighting Cock Bourbon, Leinny Shandy, Troegs Mad Elf
That's a great question. As I've gotten older and moved on from my home town, less and less people know me by that nickname. I guess I now give more preference to my career as a fireman. It works either way.
CaptainMike , I understand and admire your bravery sir.... however... we are in the pit and Hambone seems like a natural fit.... lol.... either way can't wait to see how it turns out... i've always heard smoking a raw ham makes it taste a lot like pork butt.... thoughts, tips, or suggestions?
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