Sweet pickled Ham


 
Dave K

Dave K

TVWBB Pro
Monday's supper will be the sweet pickled ham from the WSM owners manual. The hams been brined since Thurs and is in the fridge overnight to dry. All the info that it gives is to smoke for eight hours. I'm thinking this shoud be a low temp smoke say 250-275 at the lid? The ham is approx 4 lbs bone in. Anybody have any suggestions if this is long enough or to long, or if I should use a higher temp?
 
I am not familar with the recipe. What cut of meat is it? (A ham is a rear leg, considerably larger than 4 lbs so...?) Was the meat injected or just soaked? Is salt the only curing agent or is there nitrite as well?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
I am not familar with the recipe. What cut of meat is it? (A ham is a rear leg, considerably larger than 4 lbs so...?) Was the meat injected or just soaked? Is salt the only curing agent or is there nitrite as well? </div></BLOCKQUOTE>
Kevin, This is the recipe. It's on page 13 Link to Manual

Sweet Pickle Brine
1 gal. water
2 1?2 cups salt
1?3 cup light brown sugar
1 tablespoon Liquid garlic
1 oz. pickling spices
 
Of course Chris has is posted! Never thought to check.

Still need to know ehat type of pork cut though.
 
Hi Kevin. We do our own butchering on our farm.(ususally one that has a broken leg etc.. and wont make it to market). That being said, the meat is from the ham area, and I usually cut it to the size that our family can eat in a meal. I generalize when I cut the pig up. Back Leg=ham, front leg= shoulder, loin is all loin, and belly is belly. I don't get into rib end, butt and picnic etc.. to much. I quess I would rather put it into my freezer than my deadstock pile. Every pig that I do, I get better though, maybe in the future I can tell you where everything is. So to answer your question, the meat was from the ham area(back leg) of the pig.
 
Well, cool. Many people don't know that a ham is a rear leg and it's hard to know what others know--you know?
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You really have a choice of temps. I do whole hams at ~325 to an internal of ~150. You could do something similar but I'd likely do a Minion start and a slow come-up in temp. You need not go that high; if you'd prefer to cook lower feel free as the brine will help out. (I wouldn't go lower than 250 lid though.)
 
Ended up cooking at around 325 lid temp. It was cool here today (around freezing) and could have gotten higher but thought this was good enough. Smoked approx 2 1/2 hrs to 170 internal and took it off. We had plenty of time before supper, sp we put it in the crock pot till supper. It turned out pretty good, will probably make it again some time.
 
Dave, Glad it turned out good for you. Sweet Picked Ham sounds great in my book, even though I don't have a sweet tooth.
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Done this a few times now. You can cut the salt back on it and still have could results. This last time I only used 1 cup of salt, and it was better.

Cooked yesterday at 250 for 4 hrs, nice and moist, not to salty.
 
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