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Mess Hall Talk about food. Recipes, grilling, dehydrating, smoking, and BBQs.

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Old 04-04-2023, 01:32 AM   #1
Hunter07
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Default I told Mom, that I wanna smoke a 'fresh ham', for Easter dinner, on Sunday.

I think I bit off a little more than I can chew.......

I have two large FULL, FRESH hams in the freezer (not smoked or cured, from a whole hog we bought back in Sept.).

We're going to 'Mom's place' for Easter Dinner, and like a dumb ass, I told my Mom, that'd I'd 'bring the ham'......

I think I'm gonna go buy and smoke a pre-cooked/smoked, spiral cut ham instead.

It's 'early Spring', and I'm doubting my capabilities.

If I do smoke one of the hams in my freezer, I'll have to pull it and place it in the fridge, by Noon (11 1/2 hours).

What say you?

I just looked at the time. Fuck it. I'll buy a store bought, spiral cut ham, and smoke it.
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Old 04-04-2023, 04:52 AM   #2
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Quote:
Originally Posted by Hunter07 View Post
I think I bit off a little more than I can chew.......

I have two large FULL, FRESH hams in the freezer (not smoked or cured, from a whole hog we bought back in Sept.).

We're going to 'Mom's place' for Easter Dinner, and like a dumb ass, I told my Mom, that'd I'd 'bring the ham'......

I think I'm gonna go buy and smoke a pre-cooked/smoked, spiral cut ham instead.

It's 'early Spring', and I'm doubting my capabilities.

If I do smoke one of the hams in my freezer, I'll have to pull it and place it in the fridge, by Noon (11 1/2 hours).


What say you?

I just looked at the time. Fuck it. I'll buy a store bought, spiral cut ham, and smoke it.
A fresh ham is good, but you not going to cure one between now & Easter. Hell getting it thawed out might even be a chore..

Most every one I ever ate was done in orange juice. The way you go ape shit over Raspberry Chipotle perhaps y'all would be down with a Serrano Ginger ala Orange roasted fresh ham.
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Old 04-04-2023, 07:37 AM   #3
drh
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Probably should practice doing one before hand. My $0.02
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Old 04-04-2023, 08:48 AM   #4
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Super easy to "wet cure" a ham. I make 2 gallons of brine using 1cup of salt, 1cup of sugar, and 1oz of Prague powder per gallon of water. Using an injector inject the fresh leg all over at all depths then let it set for an hour then reinject the liquid that has come out of the meat.

After the second injection smoke the meat at around 250⁰ for around 10 hours. After smoking put it into a pan covered with foil and finish in the oven at 350⁰.
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Old 04-04-2023, 08:54 AM   #5
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My family's Easter tradition is fried chicken. I'll cut up a whole bird and mix up Dad's secret spices for the breading then fry it in lard in a cast iron skillet and Dutch oven. I usually do two birds, but it's just me and the wife this year. Kids are scattered across the country.
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Old 04-09-2023, 10:51 PM   #6
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Like a dumb ass, I didn't check into the process early enough. So I ended up buying and smoking a smoked, spiral cut ham for yesterdays dinner. I used cherry wood chunks for the smoke.

It turned out fantastic!
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