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garyRI

Anyone smoke their own ham?

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garyRI

Brought back the hind legs of two hogs from Texas and want to try curing/smoking my own ham. Pl;enty of info on wet curing hams. Anyone smoke their own?

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Chukarman

My father in law used to smoke a ham every year. Brined it, then slow, cool smoked over pimento (allspice) wood. Supremely delicious.

 

The classic ham is 'cold smoked' - bathed in smoke too cool to actually cook it - and smoked for a long time. There are many variations on uncooked ham, including Parma, Westphalian, traditional Polish, Southeastern US country hams (ie: Smithfield) as well as other air-cured hams. I bet you have fun doing it and get a delicious result.

 

Good luck!

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charlo slim

We have been making Canadian bacon from feral pork loin and from that elongated cylindrical muscle from the round. Brined, lightly smoked, and simmered.  Not really ham I guess, but quite easy and very tasty.... in a ham like sort of way.  Holler if you want the recipe.  Good luck -- enjoy.

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garyRI
On 2/17/2019 at 9:43 PM, charlo slim said:

We have been making Canadian bacon from feral pork loin and from that elongated cylindrical muscle from the round. Brined, lightly smoked, and simmered.  Not really ham I guess, but quite easy and very tasty.... in a ham like sort of way.  Holler if you want the recipe.  Good luck -- enjoy.

Picked up the pictured curing salt but what do you use for a temp & how long do you smoke?

curing salt.jpg

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Ben Hong

I have smoked hams and pork hocks (very cheap) countless times. In my BGE I set the temp at 220F, pile on some good wood pieces for the smoke, throw on the seasoned and raw hams and let her run until center reads 160-170 F.

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SODAKer
3 hours ago, Ben Hong said:

I have smoked hams and pork hocks (very cheap) countless times. In my BGE I set the temp at 220F, pile on some good wood pieces for the smoke, throw on the seasoned and raw hams and let her run until center reads 160-170 F.

Ben 

How long does the ham hold?

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BBlizzard18

My go to reference book for sausage making, curing, and smoking meat has a recipe for “American-Style Holiday Ham”.  It says hot-smoke at 200F until internal temp reaches 155F.  

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Ben Hong
8 hours ago, SODAKer said:

Ben 

How long does the ham hold?

Earl, I don't understand the question.

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SODAKer
3 hours ago, Ben Hong said:

Earl, I don't understand the question.

Hey Ben, I got smoked mixed up with dry cured. As a kid we always kept a dry cured ham in the pantry and would slice off as wanted vs smoked ham that was kept in the fridge.

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Kurt

I remember those! My parents kept a brown paper bag over ours to keep the dust off. Cut a slice off to put in with a Mason jar of green beans or pot pie noodles.

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Mike da Carpenter

Tried smoking a whole ham once.  Took up a lot of real estate in the spare fridge as it cured for a long time.  And when smoked, it just wasn’t the same as store bought, so never did it again.

 

However, a couple times a year, I will smoke 50# of bacon at a time.  So much better than store bought, much healthier as I only use Kocher salt, brown sugar and cracked pepper as my “cure”.  No nitrates/nitrites, water or other chemicals injected.  Haven’t bought bacon from the store in quite a few years,.  Everyone in the house, along with all the guys I work with, have developed a taste/liking for homemade bacon, 

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john mcg
7 minutes ago, Mike da Carpenter said:

Tried smoking a whole ham once.  

This made me chuckle. Did you inhale?

"He smoked the whole thing".

🙂

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garyRI

 

19 hours ago, Ben Hong said:

I have smoked hams and pork hocks (very cheap) countless times. In my BGE I set the temp at 220F, pile on some good wood pieces for the smoke, throw on the seasoned and raw hams and let her run until center reads 160-170 F.

I do this and call it dry rubbed BBQ.

 

This video clip explains how to make a wet cure ham thast will need to be refrigerated: https://www.eater.com/2018/12/4/18124468/make-deli-style-ham-video

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charlo slim
23 hours ago, garyRI said:
On 2/17/2019 at 6:43 PM, charlo slim said:

We have been making Canadian bacon from feral pork loin and from that elongated cylindrical muscle from the round. Brined, lightly smoked, and simmered.  Not really ham I guess, but quite easy and very tasty.... in a ham like sort of way.  Holler if you want the recipe.  Good luck -- enjoy.

Picked up the pictured curing salt but what do you use for a temp & how long do you smoke?

 

We have generally followed the recipe below.  Minus the "dizzy pig - cow lick" spice (sheesh..!).  Subbed Montreal Steak seasoning for that, or just skipped it entirely. Disregard the simmer part above - that is for corned goose breast.  Senior brain flatulence.

https://dizzypigbbq.com/recipe/dizzy-pig-cow-lick-canadian-bacon/

 

 

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