A Little Ham Butt

This worked out great, was in a golf tourny today threw it on before I left and I was home before it needed to be pulled off!! Came out great, I did one before that was a bone in Butt and I thought that was a little better... Not sure if the bone had anything to do with that???

Cured an 8lb Pork Butt for the last 4 days in a brine solution..This is what it looked like when it came out..



Threw it on the Mak at 225 and then off to golf..The best wife ever took a couple of pics for me and then glazed it after about 4 hours or so with just a brown sugar and mustard glaze..




Pulled it at 157 and let it rest..Wrapped it up and brought it to the Folks house for dinner.




Sliced after about a half hr


Short on time we just made a Gruyere Potatoe Gratin in the oven and a can of corn


I love how good this ham comes out..Perfect for a small crowd.. I want to try it with a loin next..

that looks great Dan, I have never thought to make a ham out of a pork butt

I love this recipe...looks great! Newxt time make the taters in the mak! They are jealous of the ham.

Very nice! What did your brine consist of? I might try that sometime with a couple 1/2 picnics.

That looks really good, would love the brine recipe as well, got some pork sirloin tips that might be good like this.

Looks great Dan!

I love this cook!

squirtthecat said:

Very nice! What did your brine consist of? I might try that sometime with a couple 1/2 picnics.

Click to expand...

Here's a picnic shoulder ham I did back in January. It includes the lower sodium brine recipe I used.
http://www.pelletsmoking.com/pellet-smoking-com-lounge-9/curing-smoking-674/index3.html

I'd still like to see Dan's recipe as well. Always good to see new ideas!

Great looking ham.

yummy. thats all i got to say about that.

Thanks everyone!! The butts work really well this way I think! I did this the first time with a whole leg that was about 26lbs before I cleaned it all up.. That was for Christmas dinner and would just be way too much for a few of us now.. Ive done these a couple times and I think they are really good... Way back I put a msg out about curing a ham and Deb sent me a link...Thats what I used for the whole leg and thats what I used for the butt...Curing time was 1/2day per pound of meat...The cure recipe is there and just make as much as you need to cover your butt...I put mine in a large pot, and I have a brick i put in a zip lock and put that on top of the butt to keep it submerged...It worked! Im wondering how a loin roast will taste...Thats next, and yes BP I will do the potatoes in the MAK!! We where just pressed for time and I only have one MAK!! Maybe its time for another!! The link is below..

curing ham | Sustainable Eats

Ahh, the one from Charcuterie. Cool.