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.
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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