Ham> green to cured in 3 days?


 
Bob Correll

Bob Correll

R.I.P. 3/31/2022
I have a 28 lb. bone in green ham.
It was frozen from last year, until I started the thaw last Friday.

I also have notes from some smoking site where the guy injects Tender Quick pickle, wet brines for 3 days, and then smoke cooks until 160 near the bone.
Claims it turns out great.

His brine is 1 cup K salt per gallon of water, and add brown sugar, or honey, or even Dr Pepper soda.

It's been several years since I've cured a ham.
Always pumped and dry cured for a week or so, can't remember.

Planned for Easter Sunday.
I'm sure that I'll be a hero or a chump!

Any thoughts on this quick method?
<span class="ev_code_RED">edit:</span>
I'm going for it!
Here's the beast:
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Wow thats HUGE! Cant really give you any tips on curing it. But i think if you gonna pull this off for a Sunday dinner...injecting sounds like a plan.

Keep us updated!
 
Thanks guys!

Think I sprained something hauling this sucker w/brine to the basement fridge!
That's a third slab of bacon I started to cure today on the lid.
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Clark,
I used Morton Tender Quick for the pump pickle.
The cure bag calls for 1 cup cure mix to 4 cups of water, but I used 3/4 cup to 4 cups of water.

My injector needle is a bit short for this big guy, but it seemed pretty pumped up.

I made the brine yesterday by boiling 2 gals. of water, with 2 cups K-salt, 1/2 cup each maple syrup & maple sugar, and a TBS. pickling spice.

My next problem will be how long it takes to smoke cook, and be ready for an early dinner on Sunday.
Looks like an early rise is in store for me on Sunday.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave from Denver:
So how'd it turn out? </div></BLOCKQUOTE>

Not too bad, but not great.
For some reason the WSM put a sooty taste on the outside, with that trimmed off, it left little smoke flavor.

Top damper was open full during the 9 hr. cook, not sure what happened.
Other than a bit dry, it tasted good to me, and others said it was very good.

Got busy and forgot to take a photo.
 
Bingo, thanks Kevin!

I didn't have time to air dry it, and just used paper towels to soak up as much liquid as possible.
275 to 285 hood, to 160 internal.

First time smoking anything wet, never gave it a thought.
I'll just blame it on a Senior moment.
 
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