Starting the Easter Ham

[GusRobin]

Decided to cure and smoke a fresh ham for Easter.

Here it is after I defrosted it - about 20+ lbs.



Trimmed the fat and skin off and ended with about 6 lbs of fat and skin. Well it also includes part of the bone since I had to saw off about 5 inches of the end shank to get it to fit in the brining container. The good news was that I got to use my new meat saw that I bought a while back.


Pic of the saw


All trimmed and ready to be injected with brine.


Injected,weighted down with a plate and soaking in the brine.


In the fridge for a week's rest.


I'll probably put it in the smoker late Thursday night so that it is ready on Saturday morning sometime. Then into the fridge overnight and reheat it on Easter Sunday.
More pics to come later.
Just realized that I don't have any more ham netting so I had to order some online and pay expedited shipping.

[Tenpoint5]

Nice start Gus. I personally would have left a little more fat on the outside to keep the ham from drying out

[sliding_billy]

See you next week.

[Smokin Don]

I'll be lookin to see how it turns out! Looks like it will be good! Don

[IR2dum]

Gus, can't wait to see how it turns out.

[africanmeat]

i will keep my eyes on this one .

[HighOnSmoke]

Watching this one!

[muebe]

Watching...

[Pam Gould]

Watching too, what did you inject with?  Pam. ;*))

[Pappymn]

[teesquare]

Nice start Gus. I personally would have left a little more fat on the outside to keep the ham from drying out

So...now it becomes an opportunity to wrap the ham with BACON!!!!!   (  You know there are some of us that would do that.... )

[GusRobin]

Watching too, what did you inject with?  Pam. ;*))

Used 10.5s recipe of water, salt, cure #1, and dextrose powder. Added some peppercorns and pickling salt to the soaking brine.

[GusRobin]

Nice start Gus. I personally would have left a little more fat on the outside to keep the ham from drying out

So...now it becomes an opportunity to wrap the ham with BACON!!!!!   (  You know there are some of us that would do that.... )

Yeah, after I got done I thought I may have went too far. I still have the fat pieces. Since trash day isn't until Thursday and the weather has been in the 70s, I didn't want to put it in the trash can and smell up the garage. So I put it in a plastic bag and in the freezer until Thursday. Since I am netting it, it should be easy to cover it with the fat and/or bacon.

[Tenpoint5]

Go with the bacon or side pork will be a more uniform thickness. I would avoid salt pork do to the possibility of getting an overly salty exterior.

[drholly]

Do I need to bring my own plate and utensils? Looking forward to this cook!