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
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What is wrong with this ham in B’ham?
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Could be from the smoker. The grate looks mostly covered by foil. Maybe lack of airflow causing sooty smoke.
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Club Member
- Apr 2016
- 18053
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
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.
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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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18 hours is near enough time the cure a ham that size.
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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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