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Ham! Well, sort of...

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    Ham! Well, sort of...

    Around these parts it’s hard to find fresh or green ham. Eventually I will order one from the butcher but until then here is what I do for ham:

    I find good pork sirloin roasts. At Sam’s club and the local grocer they have packs of 4 that are around 2lbs each. I wet cure them using Meathead’s simple bacon recipe with a couple of alterations. I use only about a one teaspoon ground pepper and use 1/2 cup distilled water and 1/4 cup of maple syrup instead of 3/4 cup distilled water for 2 roasts. These are cured for 7 days in the brine mixture.

    Now, this is a morning cook so I first make an awesome cup of coffee. Burr grinder and Aeropress using Black Riffle Coffee Co. Murdered Out blend. Even cooks call for bear of whiskey. Anyway, with a cup of coffee in hand:

    I heat up the smoker to 225 deg., add hickory and apple wood chunks and smoke to an internal temp of 145 deg. What you get is ham like the lighte
    r colored part of the ham. A little sweet, wonderfully Smokey and juicy. Tender but firm like, well, ham.

    Click image for larger version

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    #2
    Nice.

    Comment


      #3
      Beautiful!

      Comment


        #4
        Looks great. Nice thinking!

        Comment


          #5
          Looks like it worked really well.

          Comment


            #6
            Nice!

            Comment


              #7
              That looks awesome! I will have to try that

              Comment


                #8
                Kinds like split the difference between ham & Canadian bacon. Looks good!

                Comment


                • kamadoRob
                  kamadoRob commented
                  Editing a comment
                  That’s exactly right. It is an awesome breakfast ham. My wife goes nutty for this in a quickie.

                #9
                Wonderful! Thanks for the directions.

                Comment


                  #10
                  Wow. Just added another item to my "must try" list. Nice!

                  Comment


                    #11
                    Fantastic! I’ll take it all, ham, eggs, the whole nine yards.

                    Comment


                      #12
                      Thanks, I will putthat on the to do list.

                      Comment


                        #13
                        Very resourceful! Looks very good! That is much easier than Curing
                        a whole ham. I will give that a try this winter. Thanks for sharing.

                        Comment


                          #14
                          Nifty idea! But...what is a "bear of whiskey"?

                          Comment


                            #15
                            The wife is here to correct spelling, hi 🙂
                            *i go nutty for this ham in QUICHE, not quickies, lol
                            *the bear thing.... morning cooks need coffee, evening cooks need a glass of whiskey 🥃 (autocorrect, making people sound like idiots since 2003)

                            Comment

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