Homemade ham for Canadian Thanksgiving...

[G Dechaine]

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)

After a couple hours on the smoker

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

Now ready for carving

On the plate with some roasted squash and some tomato bread

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.

 

[simon j]

nicely done. only a couple of hours on the smoker ?

 

[G Dechaine]

<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.

 

[John Solak]

Thats a great looking ham!!!

 

[Shawn W]

looks awesome G!!

did you use TQ or prague powder?

 

[George Curtis]

wow, i love ham also but yers looks outstanding.

 

[j.shan]

What was your recipe for the brine you used?

 

[G Dechaine]

<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.

 

[Tim Johnson]

Man oh man that looks awesome!

 

[G Dechaine]

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.

 

[Tim Quon]

Those are great looking hunks of meat. I've never done a ham. You've got me drooling.