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.
I have an 8.5 lb ham that I'm going to cure. I've never used the calculator and find myself really confused about the wet cure. Even though your ham was 8lbs, did you still use 3 gallons of water like the original wet cure recipe called for?
I feel like a total idiot for asking but, but the wet cure recipe (https://amazingribs.com/tested-recip...e-wet-cure-ham) is for a 15-20lb ham and I wasn't sure how I was supposed to scale that down for a 8.5 lb ham. So I was worried I was inputting stuff into the calculator wrong.
Salt concentration is important so you should use 1/2 the salt only if you use 1/2 the water. "Scale everything except the Prague powder" is what the calculator instructs.
Has anybody ever said this site is Amazing. This is at least the 3rd thread on hams in the last couple of weeks. It really has got me thinking. Your description of one of the best to ever come off...... just may have tipped it for me. Told my wife & she said that it sounds exciting & wants me to try it. That was the clincher. I’m starting the shopping tomorrow.
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