Homemade ham for Canadian Thanksgiving...


 
G

G Dechaine

TVWBB Pro
I'm not a huge turkey fan...so I prefer to make a nice ham for Thanksgiving. This one I made starting from a fresh ham from half a pig I recently bought. Spent a week in salt/brown sugar/curing salt brine. I also threw in a pork hock into the brine for a couple days. I love smoked hock for making soups and using the meat for a bunch of different things.

Here's the ham and the hock getting their first taste of smoke (maple and cherry)
4007005744_21da264a8b.jpg

After a couple hours on the smoker
4007005758_32a3a292d1.jpg

Switched over to the gasser for the glazing. Glaze consisted of three kinds of mustard, sambal oelek (hot chili paste), brown sugar, mustard and a can of coke.
http://farm3.static.flickr.com...05770_0d940de125.jpg
Another view of the glazed ham
4007005790_d636e827b2.jpg

Now ready for carving
4007005798_f0d72608dd.jpg

On the plate with some roasted squash and some tomato bread
4007005804_3117d8d474.jpg


I had leftovers, but not as much as I would have liked. I love ham sandwiches. Oh well. I have to ham bone for some pea soup later this week.

Hope you all had a good thanksgiving.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">only a couple of hours on the smoker ? </div></BLOCKQUOTE>

That picture was taken after couple of hours. It spent almost 4 hours on the smoker. Then nearly two hours on the gasser for the glazing.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">did you use TQ or prague powder? </div></BLOCKQUOTE>
Prague Powder #1.

J Shan...I don't have the recipe with me at work. I'll post it when I get home.

I injected the brine. But you can see in the plated pic...there's a small bit of the center of the ham where the cure didn't penetrate. Nothing major, though.
 
I'm a little late with the brine recipe, but here goes...

1 gallon water
1 1/2 cups kosher salt
2 cups dark brown sugar
8 teaspoons pink salt/prague power #1

Put all the ingredients in a pot, boil to dissolve salt, cure and sugar. Let cool down and pour over ham and let soak for 6-8 days.

This amount is designed for 12-15 pound fresh bone-in ham, skin-off.

I smoked it for 4 hours until it hit 155 degrees.

Then glazed.
 
You must log in or register to reply here.

 

Back
Top