Feral Hog picnic ham

[Fire Art]

Welcome looks good enough to eat

[TAVyles]

It was cured all the way through. I ran it a little on the long side. I think it called for a little over 8 days on the chart and I ran it for 9. I had trimmed as much fat and connective tissue off as I could.

[HorseDoctor]

Well done on the ham & welcome aboard!!!

[W.A.]

Did it cure all the way through? I did one for 21 days and there was still some uncured near the bone.

[Oakgrovebacon]

Welcome to the pit from Southern Illinois

[TAVyles]

I didn't take any pictures of it sliced.

Thanks for the welcome. I am wondering how a venison ham would do...

[PappyBBQ]

Don't I wish. Not much hunting going on here in La-La land. To even admit you might own a firearm is enough to get expelled from some folks guests lists. And, yes, pics please!! Only way i'm gonna get to enjoy some feral hog!

[Troutman]

Yea welcome to the Pit from that Great State of Mind...Texas !!! Next time post some pictures, we crave food porn here !!!

[Mr. Bones]

Howdy from Kansas Territory, Welcome to Th Pit!
Lookin forward to more feral hog cooks/pics from ya!

[DWCowles]

Welcome TAVyles

[RonB]

Welcome to The Pit. You are off to a great start.

[Jerod Broussard]

Great job and welcome to The Pit!!!

[boftx]

Sounds downright yummy!

[TAVyles]

I took a 4lb ham from a wild hog I shot a month or so ago and followed the instructions outlined on here for making a picnic ham. Soaked for 9 days. Pulled it out, dusted with Memphis dust and smoked for 5 hours at 225.

It was juicy, tasty, tender, and just down right awesome. I made the mustard sauce and it was really good, but the ham didn't need it. Someday I will learn that a half batch of sauce is plenty for my household.

Thanks Yall!