ham

Cooked my first bone-in ham on my WSM. 11 pounds Cherry Wood 3 1/2 hours at 250 Basted for the last 30 minutes Removed, glazed and then placed in oven at 500 degrees for 5 minutes

Hi All, Hope 2023 is being good to you! Decided it was time for a new BBQ challenge so picked up the weber rotisserie for the 22 inch kettle. First mission is trying to perfect the rotisserie ham with crispy skin. Following the methods that most people are using, (salt the skin, high heat...

I did the ham thing again with a couple of pork loins. Soaked in Cabela's Maple Cure and Brine Mix for two days. Then I smoked them for about 3 hours over apple at 225-250. Then I let cool, and put in the fridge overnight. I sliced one on the meat slicer, and gave the other to my parents half...

Technically I guess it's Canadian bacon...wanted to make some sliced ham. I took a pork loin and cured for about 36 hours (going for a less salty, milder flavor). I also injected the cure about every inch into the loin. Then hung and smoked over apple until 165. Let it cool then sliced...

Was at Kingsooper the other day and saw this bad boy in the manager's special bin. Just had to get this bad boy! Never done a fresh ham before, so here it goes! Left the skin on and rub it all down with Butt Rub. On the wsm it goes with pecan for smoke. It was 50+°f yesterday, and most of...