I volunteered to cure and smoke a ham for Christmas. Wanted to do a trial run and I found a smoking deal on a picnic for $1/pound. I figured for that price of it goes in the garbage oh well.
Smoked the bad boy yesterday. Wow best ham I have had in my entire life, probably in the top 3 of anything to ever come off my barbecue.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Pit Barrel Cooker Slow 'n Sear for 22" Kettle Weber 22" Kettle Slow 'n Sear for 22" Kettle Weber Rapid Fire Chimney Maverick ET50 Anova Sous Vide
Brisket knives
Fire Board Controller
Shed claws
Wood Cutting Board
Grill Plate for Kettle
Gloves
Injection syringe
Pit Barrel Cooker Slow 'n Sear for 22" Kettle Weber 22" Kettle Slow 'n Sear for 22" Kettle Weber Rapid Fire Chimney Maverick ET50 Anova Sous Vide
Brisket knives
Fire Board Controller
Shed claws
Wood Cutting Board
Grill Plate for Kettle
Gloves
Injection syringe
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Haven't tried a ham yet, novice jitters I guess. How long to cure? That's making me slobber and I'm stuffed with lobster chowder at the moment but that ham looks amazing!
I was pretty nervous. I cured and smoked some back bacon a month and a half ago to remind myself I know how to do it. Then my wife turned my trial into a dinner party the day of to Jack up the pressure.
Thanks. Not pre-cooked at all. Started as a regular picnic that I could have cooked and pulled. Followed Meatheads curing, cooking and glaze instructions/recipes.
After trimming it weighed just under 8 pounds. I cooked it at 325F to an IT of 145F. Took about 3 hours to get up to temperature. Hoping to get a 15 pound leg for Christmas which I think would take around 5 hours.
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