Fresh Ham...

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smokehousebrad
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Fresh Ham...

Post by smokehousebrad » Sat Sep 06, 2008 6:58 pm

Hello All,

I'm looking for ideas to smoke a fresh ham...I was thinking of a honey glaze of some sort...anyone with any recipes or ideas they want to share? :-)

Thanks,
Brad
I hope to die with a rib in one hand and a beer in the other...

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Squeezy
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Re: Fresh Ham...

Post by Squeezy » Sun Sep 07, 2008 7:32 am

Is this ham cooked or ready to be cooked? The actual glazing needs only to be applied near the end of cooking time.
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Post by smokehousebrad » Sun Sep 07, 2008 11:44 am

It's a fresh ham...so it's uncooked. Yes...the glaze is usually applied in the last hour or so of smoking.
I hope to die with a rib in one hand and a beer in the other...

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Post by Squeezy » Sun Sep 07, 2008 7:54 pm

OK ... so you are just looking for a glaze recipe ... correct?
2 ECBs
Made in China horizontal offset
Camp Chef Smoke Vault 24"
ProQ Excel 20
WSM 18"
Napolean 'Ted Reader' Series 605 gasser

Red meat is not bad for you ... fuzzy green meat is bad for you!

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Post by smokehousebrad » Mon Sep 08, 2008 8:30 am

Not really...I'm looking to see if anyone usually brines/cures their hams first, what smoking times and temps they use and lastly the glaze.
I hope to die with a rib in one hand and a beer in the other...

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Post by bbbrown » Mon Sep 08, 2008 1:32 pm

Go to Dizzypigbbq.com look under reipes, cured ham. Me and Mike did one a few years ago and he posted it on his site.
Lots of good info there.

Bryan

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Post by smokehousebrad » Mon Sep 08, 2008 2:42 pm

Just what I was looking for...looks very tasty!!!
I hope to die with a rib in one hand and a beer in the other...

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Post by timsbbq » Tue Sep 09, 2008 2:38 pm

go to home depot and buy yourself some white 5 gallon pails with the lids....keep this for food stuff only, dont wash the car with them...they work great for curing meat....then go from there.

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Post by wittdog » Tue Sep 09, 2008 7:51 pm

Not all plastic buckets are made the same...if you are going to be brining something for an extended period of time you should use a food grade bucket.
I get more sauced than my ribs.

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Post by bbbrown » Thu Sep 11, 2008 7:25 am

Good Point.

I get mine from Kellogg's here in town.

Bryan

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Post by timsbbq » Thu Sep 11, 2008 7:26 am

snap krackle and pop

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Post by Dkoster » Thu Sep 11, 2008 7:34 am

Drop by a local restaurant that servers fries and you can usually pick one up for free. I usually have a couple dozen of these buckets here in the plant.
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Post by timsbbq » Thu Sep 11, 2008 7:38 am

FYI

Pork market is tanking...Brazil dropped their pants.

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Post by roastntoast » Thu Sep 11, 2008 8:30 am

Does that mean time to load up the freezer ????

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Post by timsbbq » Thu Sep 11, 2008 8:39 am

one more week i think.,.....i am working on lowering the market..hi hi hi

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