Fresh Ham

[TBowman]

It has been several years where I had the time to brine, cure and smoke a fresh ham. This is a 10 lb fresh that was brined with brown sugar, salt and curing salt. It was smoked at 250, it took 5 hrs to reach 160. I started basting it after 2 hrs. It was basted with a mixture of coke, brown sugar and orange juice. It was fantastic. I will definitely will not wait years to repeat it.

 

[Cliff Bartlett]

That looks and sounds like an interesting process. I'd like to give it a try. Looks great.

 

[JKalchik]

Cliff, once you do this, and find the cure and glaze that you like, you'll want to do it over and over.

Me, I'm a big fan of a fairly simple cure, the usual curing salt, plus brown sugar, peppercorns and bay leaves. I just use about 60/40 pepper & salt for a rub, doesn't need to be dressed up much beyond that IMO, and a low smoke, 250ish. I have a thread in Charcuterie.

Edit: Yes, that ham does look good.

 

[Cliff Bartlett]

Cliff, once you do this, and find the cure and glaze that you like, you'll want to do it over and over.

Thanks J

 

[JimK]

That looks spectacular!