Curing and smoking a 19lb fresh ham - BBQ Central

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Old 04-29-2012, 02:11 PM   #1
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Curing and smoking a 19lb fresh ham

Hi All, I'm new to this site and wondered if any one cures and smokes their own Hams. We processed one of our pigs yesterday and I put one of the hams in a brown sugar cure this morning. Do any of you have any pointers for curing and smoking a fresh ham ???????? Thanks in advance...................Bill

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Old 04-29-2012, 02:26 PM   #2
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Re: Curing and smoking a 19lb fresh ham

Welcome to the forum Bill, Wittdog is the the master at smoking and curing, I'm sure he will weigh soon.
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Old 04-29-2012, 03:01 PM   #3
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Re: Curing and smoking a 19lb fresh ham

this will be a fun thread. It might be better to post it in the Sausage Factory,
where Witt deals out the info on smoking fresh meats, making jerky and sausage
and such. He's been busy, but he'll be along shortly.

In the meantime, keep posting pics.
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Old 04-29-2012, 03:51 PM   #4
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Re: Curing and smoking a 19lb fresh ham

Hey Hip welcome Sir. Yep Witt be your man on this deal. Fine looking hawg you got there. I think its a bit more involved than rubbing it down and leaving it alone. Hope yall got that fine critter chilled down purty quick. Hawg killing is usually a winter activity..lol. Nearly know a person got to get some cure down along the bone..or you might wind up with a sour bone. Its like like the sour toe co*cktail like Griff enjoys. Sorta. Hopefully Witt will be here soon.
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Old 04-30-2012, 02:08 AM   #5
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Curing and smoking a 19lb fresh ham

What did the instructions on the cure say?
What are you planning on smoking the ham in?

I remove the skin and trim the fat down to about a 1/4 inch.
I mix my own cure and the pump the Hams with it and then let them sit in the brine for about a week.
The night before you smoke the hams soak the ham bags in vinegar you can add a small amount of liquid smoke so your ham doesn't have lines from the bag. The vinegar makes it easy to take the bag off after the ham is cooked and cooled.

The smoking process takes about 36hrs.
12 hrs at 125*(no smoke just heat) then another 8 with smoke at 145* and finally the rest of the time at 165* (no smoke just heat) till the hams reach an internal temp of 152-155*.

The long cooking time and low temps allow for a fully cooked product with all the fat still in the meat.
The hams are best after a couple of days in the fridge. If you try a piece right away it tends to taste a little funky.


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Old 04-30-2012, 02:14 AM   #6
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Curing and smoking a 19lb fresh ham

I like to start my hams in the smokehouse at 7pm Friday night. That gives me all day sat to smoke them and bump the temps up. They then finish up around noon Sunday.
Any questions ask away.

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Old 04-30-2012, 08:10 AM   #7
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Re: Curing and smoking a 19lb fresh ham

Thanks for the kind welcome. I bought some Brown Sugar cure from a local processor. THis is the cure mix they use for curing their Hams, Bacon and so on. The cure mix is a 1 cup of mix to 1 gal of water, I stuck the Ham many times with a long filet knife so it will help peneterate the bone and center. This is a picture of some dbl cut pork chops I cut off the loin................Bill

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Old 04-30-2012, 01:45 PM   #8
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Re: Curing and smoking a 19lb fresh ham

I called the place I bought the Brown Sugar Cure mix, they gave me the wrong info on the cure mix, it's 1# per Gal of water. I knew the one cup didn't sound right, good thing I called them. Is there a faster way of cooking and smoking the Ham, or is low and slow the full proof method you have figured out..........Thanks for all the info and help..............Bill


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Old 04-30-2012, 03:02 PM   #9
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Re: Curing and smoking a 19lb fresh ham

I've done the fresh curfed ham low and slow. If you go with a higher temp you'll render the fat out during the cooking process. You could McGyver a smokehouse out of a hot plate and some type of container.
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Old 04-30-2012, 05:24 PM   #10
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Re: Curing and smoking a 19lb fresh ham

Quote:
Originally Posted by wittdog
I've done the fresh curfed ham low and slow. If you go with a higher temp you'll render the fat out during the cooking process. You could McGyver a smokehouse out of a hot plate and some type of container.
HI WD, good reasoning, I will try out you method next week when the curing is done. I have some Apple and Cherry wood on hand, what would preferred choice of wood..................Bll
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Old 04-30-2012, 08:04 PM   #11
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Curing and smoking a 19lb fresh ham

I use saw dust it smolderes well. I like hickory with a touch of cherry. With the wood you have available I would go mostly apple and some cherry to finish. To much cherry will make the meat dark. The apple wood might be to mellow for such a large cut of meat.



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Old 04-30-2012, 08:24 PM   #12
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Re: Curing and smoking a 19lb fresh ham

Yeah, watch the cherry wood, it makes everything dark!
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Old 04-30-2012, 09:21 PM   #13
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Re: Curing and smoking a 19lb fresh ham

Yes Nick..if a person cooks a brisket with Cheery wood it will turn it so black..you can make a white mark on it with a piece of charcoal. You purty danged smart for a feller from North of the Mighty Red. Color me..impressed.
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Old 04-30-2012, 11:39 PM   #14
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Curing and smoking a 19lb fresh ham

His son is with a girl from Texas


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My Bark is as good as my Bite!

Swine so fine it's Criminal

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Old 05-01-2012, 09:54 AM   #15
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Re: Curing and smoking a 19lb fresh ham

Quote:
Originally Posted by bigwheel
Yes Nick..if a person cooks a brisket with Cheery wood it will turn it so black..you can make a white mark on it with a piece of charcoal. You purty danged smart for a feller from North of the Mighty Red. Color me..impressed.

I heard tale of it from a purty smart feller from Texas!
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Old 05-04-2012, 05:49 PM   #16
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Re: Curing and smoking a 19lb fresh ham

I had to try out my new smoker today before I smoke a 19 lb ham next week. The Pork belly came out a gold color. I smoked the belly with Hickory and finished with Apple wood........


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Old 05-05-2012, 04:33 AM   #17
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Re: Curing and smoking a 19lb fresh ham

I'd eat that!
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Old 05-05-2012, 08:26 AM   #18
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Curing and smoking a 19lb fresh ham

Looks great. Let's hear some info on the smoker.


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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 05-05-2012, 11:38 AM   #19
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Re: Curing and smoking a 19lb fresh ham

I smoked the Pork Belly to 135 degrees low and slow. This is the pork belly sliced into bacon. I had to have a BLT after all that waiting. The bacon was not to salty with a nice smokey flavor and good taste................



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Old 05-05-2012, 11:52 AM   #20
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Re: Curing and smoking a 19lb fresh ham

WOW ... Bacon is like beer, it is all good, some is just better than others, yours looks GREAT!
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