Yesterday I brined and smoked 2 fresh hams, one at 7 lbs and the other at 10lbs. I brined for 8 full days. I injected brine on the 4th day. I removed from brine, rinsed and let dry with a fan blowing on them while pellicle formed. I cross-hatched the sides and sprinkled Allspice and Penzeys course ground pepper. I netted the small one and hung it on a dowel rod in the Bradley Smoker. I cold smoked for 1 hour, then to 160 for 2 hours, then 180 for 1 hour and up to 225 until It of 157. I used Maple smoke and after smoking was finished (4 hours) I spritzed occasionally with a mixture of apple juice, brown sugar and liquid butter.
The other ham I put on a frog mat in the Rec Tec with an A-maze-N tube and smoked at 180 for 4 hours then up to 225 until IT of 157. After IT was 145 I glazed with a mixture of pure maple syrup and whiskey.
I cut and tasted the RT Ham and it was absolutely killer. I am going to save the other for a buddies retirement party in a couple of weeks.
This was a great experience and thanks to all on the forum who helped especially Cliff who saved the day and had me inject the brine on day 4
The brine
Drying with fan
Seasoned up
In the smokers
Rec Tec
Bradley
Wife brought home a couple swordfish steaks...on the Genesis with Grillgrates
Finished products
The money shot
I had smoked ham sandwiches for lunch today...they were really good. I hope the Bradley ham is as good as the Rec Tec
