Hi all, just finished my first fresh ham. I posted all my progress in another thread "Help with fresh ham" started by Chriscrna back in November. That thread didn't get a lot of attention, so just thought I would post these final pictures.
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Fresh Ham - mission accomplished
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
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We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
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Charter Member
- Nov 2014
- 129
- Anchorage, AK
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22" Weber Performer
Kingsford Competition Briquettes
Weber Rapidfire Chimney
Char-Broil Big Easy - Infrared "oilless fryer"
Thermapen(s)
Fireboard original
Slow N Sear
GMG Jim Bowie WiFi
Englebrecht Braten Gen IV 1000 on order
It is - Sideway Sunday! The rest of the finished product from my ham, cracklins and white bean soup2 Photos
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Founding Member - Moderator Emeritus
- Jul 2014
- 5019
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
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It is very sticky - recipe from here called Danny Gaulden's Brown Sugar and Mustard Glaze. http://amazingribs.com/recipes/BBQ_s...BBQ_glaze.html
The main ingredient is 3 cups of sugar. Very sweet and sticky...
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