New Project-Christmas Ham

[kendec65]

So my wife went out on her own and picked up an 11.5 uncooked bone in ham.
I would love to hear your thoughts and experience on smoking and glazing  this.

Thanks,
Ken

[TMB]

TentHunteR  is the man when it comes to hams, give him a little time he'll answer all your questions

[Saber 4]

Back when I could afford to fatten my on hogs for slaughter and before I got back to smoking I would roast the uncooked hams like a pork roast and they always tasted great. However, I'm watching this one to see what the advice is for actually smoking one to perfection.

[teesquare]

You may want to review some the threads and recipes in the Charcuterie section:

http://www.letstalkbbq.com/index.php?board=30.0

I have personally used Tenthunter's  advice on curing hams, and bacon. My favorite is the Cider Mill recipe for curing a ham. And I like to gaze the ham with a Coca-Cola and Bourbon recipe that I made:

http://www.letstalkbbq.com/index.php?topic=12422.msg168879#msg168879

[TentHunteR]

Is it a fresh ham, or is it already cured?

If it's a fresh ham, then is it a shank half or butt half? 

[kendec65]

Butt-uncured

[kendec65]

You may want to review some the threads and recipes in the Charcuterie section:

http://www.letstalkbbq.com/index.php?board=30.0

I have personally used Tenthunter's  advice on curing hams, and bacon. My favorite is the Cider Mill recipe for curing a ham. And I like to gaze the ham with a Coca-Cola and Bourbon recipe that I made:

http://www.letstalkbbq.com/index.php?topic=12422.msg168879#msg168879

Thanks. Still trying to find my way around everything the site has to offer.

Ken

[teesquare]

No problem Ken!
 We do have a lot of information on LTBBQ. We have been discussing ways to make it easier to find, but - never think you are bothering anyone by asking if you cannot find something.

We are here to have fun, and share. Looking forward your ham pictures when you settle on a method that you are comfortable with. When we talk about "curing" meats via brines and injections containing curing salts, it may seem bit daunting at first - but, it several members have taken extra steps to explain thoroughly how to determine which curing salt, and how much for very good reason. Food Safety.
We take it very seriously. But - again, it should not scare you off curing meats. It should convince you that - you can do it, safely - and with a better tasting product than you can buy.....and along the way learn a new skill set, and have fun.

"Ham Brining 101" in the Charcuterie section is a great tool to help you in pursuit of that fantastic Christmas, Easter...or anytime ham. But don't be bashful about asking questions as you read.
T

[kendec65]

Has anyone used this for curing?   MORTON® TENDER QUICK®

[sparky]

Has anyone used this for curing?   MORTON® TENDER QUICK®

Lol.  Smoke probably has.  He likes it for his one hour ribs.  Lol..  I couldn't resist.

[teesquare]

Has anyone used this for curing?   MORTON® TENDER QUICK®

You can use it...but it it does contain other ingredients. You would want to follow the directions on the bag - and bear in mind that more...is NOT better. You need enough cure - but not too much.

Again, look over some of the ham brining and ham curing posts in Charcuterie Section - and you will see that it is not hard to do a fine quality ham.
T

[TentHunteR]

Has anyone used this for curing?   MORTON® TENDER QUICK®

Morton Tenderquick is meant to be a one-stop, one-size-fits-all type of curing product, that can be used to cure a broad spectrum of products.   I do NOT like it for curing hams   The salt content, IMHO, is way too high,  using their directions, and because of the way it's formulated, you cannot simply cut back on how much is used.

Is it a fresh ham, or is it already cured?

If it's a fresh ham, then is it a shank half or butt half? 

Butt-uncured

OK, the first thing you will need to locate is a small quantity of Cure #1, AKA  Prague Powder #1, Instacure #1, etc.  The important thing to look for is it will contain Salt & 6.25% Sodium Nitrite (NO sodium Nitrate).

The easiest place to locate some locally is a local butcher who makes their own sausages, ham, bacon, etc.  That's where I get mine.


The second thing you will need to deal with, since it's a Butt half,  is the Aitch (hip) Bone bone. I give pictorial instructions on how to remove this in the Ham Brining 101 thread, in section 3.

Ham Brining 101


I also give a brine recipe to follow that uses Cure #1.  If you do a 30% injection, you still have time for it to be done in time for Christmas Dinner!

Since this is time sensitive, I will send you a PM with my phone number, should you have any questions.

Cliff

[kendec65]

Running to the butcher now!

[Pappymn]

Tent is the man. I called him on my first ham. One smart cookie

[kendec65]

Ok...so I need to thank everyone, especially tent who helped me off the board more than I would ever have expected. I made it yesterday as I was unsure how long it would take and warmed this morning with a maple bourbon pecan glaze. 11.5 pounds later it's gone. This was the best ham I ever tasted and will never buy a store bought again. Now-bacons curing
Thanks all, Ken