Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: TentHunteR on April 04, 2012, 03:08:49 PM

Title: 15 lb. Honey Ham
Post by: TentHunteR on April 04, 2012, 03:08:49 PM
With the Easter holiday around the corner, we decided to do a Honey Ham this year, so a trip to the butcher was in order.

They had this gorgeous looking fresh whole ham, a little bigger than I wanted, but what the heck!
(https://lh6.googleusercontent.com/-T30NSOoG0TU/T3yPXjorWcI/AAAAAAAACsQ/7PMysNiIKXU/s640/15LBHH01.JPG)

This is a bone-in ham, so the thigh bone gets left in for the extra flavor, but removing the Hip Bone makes slicing easier.
(https://lh6.googleusercontent.com/-Jy6zCaDPl1A/T3yPX4J-Q-I/AAAAAAAACsg/QwxitNkZVdY/s640/15LBHH02.JPG)

Honey Ham Brine ingredients
(https://lh4.googleusercontent.com/-RLoGjBoNSZA/T3yPXUd-b3I/AAAAAAAACsA/gnGGbMxGuq0/s640/15LBHH03.JPG)



Important! - If you boil your water/brine NEVER add curing salt (including Morton Tender Quick) until it cools. Boiling or hot water kills Sodium Nitrite/Nitrate and it won't cure properly!

I like mixing the brine with cold filtered water in a stock pot - no boiling needed!
(https://lh6.googleusercontent.com/-CyWQAG49QnQ/T3yPXt53g9I/AAAAAAAACsI/3C4CLiC8OaA/s400/15LBHH04.JPG)


The whole ham was thoroughly injected then placed in a large brining bag with the brine and into the fridge for 5 days
(https://lh3.googleusercontent.com/-r6Bsd9OLR3c/T3yPX7BrgtI/AAAAAAAACsU/OPLspD4LAxU/s640/15LBHH05.JPG)


We'll be back later this weekend...
Title: Re: 15 lb. Honey Ham
Post by: TentHunteR on April 08, 2012, 02:04:21 PM
Update - Getting happy with some smoke...

This morning, my son loaded the MAK up with a 60/40 mix of Apple  & Black Walnut pellets. We turned it on to smoke mode (about 170°), put the ham on then it was off to Church...
(https://lh3.googleusercontent.com/-iutxTaWcvnI/T4HOdmwbuVI/AAAAAAAACuY/gUs54TgAkJE/s640/15LBHH06.JPG)

Getting some nice color after four hours of smoke. Added a water pan & bumped the pit temp up to 225°. Current internal temp is 95°.
(https://lh3.googleusercontent.com/-_IkGTqYegDo/T4HOdtkDQeI/AAAAAAAACuc/hjcwZ_UfuYw/s640/15LBHH07.JPG)

Since we won't be eating 'till around 8 p.m. this evening, there's plenty of time to relax & let it ride to an internal temp of 160°-165°.  At 145° I'll start glazing with a honey glaze.

We'll be back later!

Title: 15 lb. Honey Ham - Almost done!
Post by: TentHunteR on April 08, 2012, 07:59:56 PM
When it reached 145° - it was time to start glazing!

Since it's a Honey Ham, how about a glaze of Honey mixed with just a little Pineapple Juice.
(https://lh5.googleusercontent.com/-JQPelZYFsU8/T4IdVMe2fpI/AAAAAAAACvg/4a3hEg29m50/s640/15LBHH8.JPG)

The wife just called and is on her way home from work...  OK time to add some homemade Cheddar & Cream Cheese Au Gratin Taters so they can catch a little smoke.
(https://lh3.googleusercontent.com/-BgQP0GvihHU/T4IlxRAjKPI/AAAAAAAACv0/j_7dC4w0HbM/s500/AGTATRS1.JPG)



It won't be long now,  I'm getting hungry!
Title: 15 lb. Honey Ham - DONE!
Post by: TentHunteR on April 08, 2012, 11:14:58 PM
Threw on some asparagus.
(https://lh4.googleusercontent.com/-8bZiU0WPDdI/T4IzWpxPXKI/AAAAAAAACwI/lj6VaqmeyoE/s500/Asprgus1.JPG)

Ham is Done!
(https://lh3.googleusercontent.com/-qzd1OhujlQo/T4JRU-StDjI/AAAAAAAACwc/dqO4dr8mkKQ/s625/15LBHH09.JPG)

(https://lh3.googleusercontent.com/-lUK_-oC8gdI/T4JRVby3GtI/AAAAAAAACws/5pUS1rvBaB0/s640/15LBHH10.JPG)

Time to eat!
(https://lh6.googleusercontent.com/-LcMAwjNQAJg/T4JTY464aiI/AAAAAAAACxg/lA1Ft4aeDn4/s640/15LBHH11.JPG)


Happy Easter everyone!
Title: Re: 15 lb. Honey Ham
Post by: Pam Gould on April 09, 2012, 06:22:22 AM
Tent...Most Excellent..I  have solved the making a brine problem for me..I use just as much hot water as necessary to dissolve my salt,sugar etc. Once that is done, I add whatever meat I'm brining then cover with cold water and ice if needed. I do not brine in frig because what I brine is usually too big to fit in a baggie. I have brining buckets that I just add ice to. I use coolers if I'm brining big, like a turkey. A thermapen keeps me safe. Of course my green and pink thermapens are the fastest colors. Pam  .☆´¯`•.¸¸. ི♥ྀ.
Title: Re: 15 lb. Honey Ham
Post by: nepas on April 09, 2012, 08:02:37 AM
Very nice.

MAK Hamfabulous.
Title: Re: 15 lb. Honey Ham
Post by: smokeasaurus on April 09, 2012, 09:08:13 AM
That is a great looking ham and a great looking meal!!
Title: Re: 15 lb. Honey Ham
Post by: TentHunteR on April 09, 2012, 09:32:52 AM
Quote from: Pam Gould on April 09, 2012, 06:22:22 AM
I do not brine in frig because what I brine is usually too big to fit in a baggie. I use coolers if I'm brining big, like a turkey.

My wife got tired of loosing fridge space, so she made me get a second fridge just for curing hams, sausage making, etc.   ::)
Title: Re: 15 lb. Honey Ham
Post by: teesquare on April 09, 2012, 09:39:11 AM
Top notch Cliff! Looks awesome.
T
Title: Re: 15 lb. Honey Ham
Post by: Ron D on April 09, 2012, 10:21:07 AM
Great looking dinner and I know that ham had to be as good as it looks. That bone will be great in some navy beans or red lentils.
Title: Re: 15 lb. Honey Ham
Post by: TMB on April 09, 2012, 05:14:55 PM
MY mouth is watering sooooooo bad!!  ;D   I give that one a 10!

Nice job on the taters as well
Title: Re: 15 lb. Honey Ham
Post by: Kora Smoker on April 09, 2012, 07:39:35 PM
That ham looks amazing. Sure wish I had a slice to try out...
Title: Re: 15 lb. Honey Ham
Post by: IR2dum on April 10, 2012, 01:50:54 AM
TentHunteR, that ham looks delicious.
Title: Re: 15 lb. Honey Ham
Post by: deestafford on April 10, 2012, 08:49:33 AM
Tent,  well done.  I've never smoked asparagus before.  My wife loves the stuff so I'll have to do that.  Like the honey pineapple glaze. Dee
Title: Re: 15 lb. Honey Ham
Post by: TwoPockets on April 10, 2012, 05:39:50 PM
Nice!
Title: Re: 15 lb. Honey Ham
Post by: muebe on April 10, 2012, 11:04:43 PM
WOW! L@@ks great