Joel Kiess
TVWBB All-Star
My neighbors recently bought a couple of pigs at a locker. They've shared a bit of their bounty with us. One of the items they gave me was labelled a 'ham roast'. Wasn't sure what that is, but it looked like slice of the ham through a joint - possibly the dreaded 'aitch'? I wonder if it was the meat cutters way of taking that out of the carving equation:
I decided try making ham with it. I just used Tender Quick and since it was about twice the thickness of my bacon slab, I let it go twice as long in the cure, two weeks. The picture above is after the cure. It's tied up because it kind of flattened out and I wanted to regain the thickness before smoking it. It's about 6" across.
Before smoking I applied some rub I had on hand. Into the WSM, I took it to 165, about 4 hours. After the smoke:
Cut around the bone and spit into two pieces (the bone trimmings are in the freezer for...soup? beans? bean soup!)
And through the slicer:
Folks - we have ham! Just a little bit salty but not overly so, and definite ham taste.
I decided try making ham with it. I just used Tender Quick and since it was about twice the thickness of my bacon slab, I let it go twice as long in the cure, two weeks. The picture above is after the cure. It's tied up because it kind of flattened out and I wanted to regain the thickness before smoking it. It's about 6" across.
Before smoking I applied some rub I had on hand. Into the WSM, I took it to 165, about 4 hours. After the smoke:
Cut around the bone and spit into two pieces (the bone trimmings are in the freezer for...soup? beans? bean soup!)
And through the slicer:
Folks - we have ham! Just a little bit salty but not overly so, and definite ham taste.
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