The Missing Link
Sous Chef
wittdog all I want for chistmas is for you send me a plate of your ham for dinner. That all I want. witt looks like your off to a good start.
Xmass time Ham video
- Thread starter wittdog
- Start date
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wittdog
Master Chef
In part 2 the ham has been in the brine for 6 days. We are taking it out of the brine rinsing the brine and scrubbing the outside of the ham to rid it off the excess salt. Then we placed it back in the fridge on a rack to help with the drying process. We then placed the ham in a ham bag that has been soaking in white vinegar and a splash of liquid smoke. The ham is then placed in a smokehouse that has been preheated to 120* and will dry for 12 hrs. Once the outside of the ham is dry to the touch . We will smoke it for 8 hrs with some hickory wood and a touch of cherry for color and sweetness. I might also finish it with a touch of smokilicious smoking dust..maple flavored. Stay tuned.
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Griff
Master Chef
The video is no longer available.
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wittdog
Master Chef
It had to get past the censors...it's should be ok now. 
it was working.....I don't know..utube was running slow...jb must be uploading another Double Dam Production. check back in a bit
it was working.....I don't know..utube was running slow...jb must be uploading another Double Dam Production. check back in a bit
Rag1
Executive Chef
Ham is looking nice! What kind of smoker is that? Electric heat source?
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wittdog
Master Chef
Its the 20lb SS electric smokehouse from the sausagemaker.
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wittdog
Master Chef
Here is the ham at the 12hr mark, if you look close you can see a little bit of a golden color…I’m now going to smoke it for the next 8 hrs….more pics to come.
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wittdog
Master Chef
Here is the ham at 16 hrs in the smokehouse after 4 hrs of smoke (two pans of sawdust) We are starting to get some nice color. The smokehouse temp has been around 145* and the ham temp is 107*..I’m going for a fully cooked ham so it has a long way to go still.
I am still taking video and will put the pics in the video.
I am still taking video and will put the pics in the video.
cleglue
Head Chef
Looking good.
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wittdog
Master Chef
Ok here is the ham at 20hrs in the smoker..8hrs in the smoke…the smokehouse temp is 165* and the ham temp is 132*…I want in between 152*-155*…No updates for a while (no need to open the smokehouse)…and it’s time for me to get a little ink.
Pigs On The Wing BBQ
Master Chef
Great color Dave. Looking fine indeed!
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wittdog
Master Chef
The ham finished up at 5am….total time in the smoke house 34 hrs…..then a few hour to bloom…I’ll be cutting into it in a few days.
Rag1
Executive Chef
I need a piece of that :!: That has to be great tasting.
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wittdog
Master Chef
In this step we are smoking the ham..we did a 3 cycle smoke..the first step which was 12 hrs was a drying cycle..smokehouse temp 120* for 12hrs..the second cycle was a smoking cycle…8hrs at 145* I used 4 wood pans the first three were all hickory..the last was a mix of hickory, cherry, and some smokinlicous maple smoking dust….after 8 hrs in the smoke it was time for the third cycle the cooking cycle pumped the temp up to 165* in the smokehouse and let the ham ride in there till the hams internal temp was 155* for a fully cooked ham….a few hours to bloom then a day or two in the fridge and it’s ready to cut and eat. After 32hrs the ham was done in the smokehouse.
Merry Christmas.
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Merry Christmas.
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wittdog
Master Chef
Nick you have everything you need...you going to do one for Easter
Pigs On The Wing BBQ
Master Chef
Great job Dave!!!!!
Nick Prochilo
Chef Extraordinaire
wittdog said:Nick you have everything you need...you going to do one for Easter
Ya got me thinking! I'll be giving you a call a few weeks before Easter!
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wittdog
Master Chef
No problem...you just need to plan ahead...for the brine and for the day and a half smoke....I started it at 7pm...finished at around 5 am..a day and a half later...next time I think I'll start it at 9pm..for a 7am finish.Nick Prochilo said:wittdog said:Nick you have everything you need...you going to do one for Easter
Ya got me thinking! I'll be giving you a call a few weeks before Easter!
cleglue
Head Chef
I may have to give you a call also.
That is a great looking ham! Job well done.
That is a great looking ham! Job well done.
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wittdog
Master Chef
I wanted to cut some up this morning for breakfast and take a few pics....the mrs said it was for xmass....sometimes I hate that women..... :roll:
