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What is wrong with this ham in B’ham?

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    What is wrong with this ham in B’ham?

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ID:	834670 This ham was frozen and thawed. I used the pork brining solution from amazingtibs. I just took a picture to send to a friend and noticed the grayish area around the bone. Do think this a freezer burn area or something else. The ham is only about half-way through cooking. Would appreciate input from the AR family. Thanks, Hoodatt
    Last edited by Hoodatt; April 19, 2020, 11:04 AM.

    #2
    Could be from the smoker. The grate looks mostly covered by foil. Maybe lack of airflow causing sooty smoke.

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    • Hoodatt
      Hoodatt commented
      Editing a comment
      The grill is rusted and so I put a layer of foil over it and then perforated the foil with a fork. The holes allow the fat to drain to the catch basin below. There is water with hickory chips in the bottom.

    #3
    It looks like I t was not cured properly to me..

    Comment


    • Hoodatt
      Hoodatt commented
      Editing a comment
      This may be the answer. I bought a half of a pig from a local farmer. The slaughterhouse did their part and I stuck it in the freezer so there was no curing, per se.

    #4
    How deep does it go? Surface only might be freezer burn, but that won't penetrate much.

    What is the foil for? Personally, I have never used foil directly under meat.

    Comment


    • Hoodatt
      Hoodatt commented
      Editing a comment
      Foil is to cover a rusty grill, (I’ll get a new one). The foil is perfed to drain the fat.

    #5
    I agree with Backroadmeats Gray areas in cured meats mean under cured areas. Did you use an injector to inject solution around the bone. I always do to avoid your problem. Or cure it a couple more days.

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    • Hoodatt
      Hoodatt commented
      Editing a comment
      I do use an injector and brined it overnight, about 18 hours. Thanks for the advice.

    • Backroadmeats
      Backroadmeats commented
      Editing a comment
      18 hours is near enough time the cure a ham that size.

    • mountainsmoker
      mountainsmoker commented
      Editing a comment
      Backroadmeats I think you mean that 18 hours does not sound like enough time to cure a ham that size. I would cure one that size depending on weight between 6 and 10 days. But that gives me more a country ham than a city ham. Get yourself a good recipe and use it.

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