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View Full Version : A Couple of Old School Picnic Hams



TentHunter
01-01-2013, 01:33 PM
This post features my friend, Jason, who wanted to learn how to cure & smoke a ham. It's not done on a pellet smoker because I wanted him to learn how to do this old-school first. Next time we can do this on a pellet grill.

A local grocery store had fresh picnic shoulders on sale for $1.19/lb and they were huge; between 9 - 10 pounds. PERFECT! So we picked up everything needed (which isn't much): The brine ingredients (Cure #1, Pickling Salt & Brown sugar), an injector, & a food-safe tub.
https://lh6.googleusercontent.com/-Czd-MH7HLdA/UOMgvEf2HAI/AAAAAAAAESA/t2X2zg2V1nE/s400/JTHAM00.JPG

We started by trimming & removing the skin.
https://lh6.googleusercontent.com/-_JFLnY4Pf1k/UOIXgpLxqVI/AAAAAAAAESg/3r8XXjm6Vb0/s740/JTHAM01.JPG

Inject, then into the brine for a few days in the fridge.
https://lh6.googleusercontent.com/-dizeXaHffy4/UOMgvJ0WkWI/AAAAAAAAESA/299UCCGlOWk/s740/JTHAM02.JPG


It's good to learn this old school method, so lets pull out the old Weber Kettle.
Cold-smoked for about an hour or so using about 8 briquettes & a chunk of hickory Note: a foil packet or two full of pellets works equally well - It's what I use most often even for old school stuff. Jason bought some hickory chunks so we used them.
https://lh6.googleusercontent.com/-msPT56zrxfE/UOIXgwJUVVI/AAAAAAAAEQ0/o5iD36wmRcE/s740/JTHAM03.JPG


We added more charcoal & hickory chunks as needed to maintain a temp range of 225-250.

About 4 hours into the cook. Internal temp is about 120. Time to rotate.
https://lh5.googleusercontent.com/-sFQjSdo1_6Y/UOIXhFL-F_I/AAAAAAAAEQ0/A3cwuYelZbI/s640/JTHAM04.JPG


Done at an I.T. of 150 (about 5 1/2 hours). Time to pull & let cool down.
https://lh4.googleusercontent.com/-SY4WKpDH9qw/UOIXhQxkPRI/AAAAAAAAEQ0/Qro0lKmmzG4/s640/JTHAM05.JPG



What, are you kidding? You bet we sliced into mine for a sample. Hey, You gotta have quality control! ;)
https://lh3.googleusercontent.com/-B_pWz-eKrJU/UOIXheCL3PI/AAAAAAAAEQ0/KcypgAZCvsA/s7400/JTHAM06.JPG



After cooling we wrapped them in some plastic wrap to rest for a couple days before roasting.

Mine will be going on the MAK to roast here very soon, and Jason said he'd send me some final pics of his after he roasts & glazes it, so stay tuned...

scooter
01-02-2013, 04:44 PM
The color on those picnics is fantastic Tent! Nice work on passing on the knowledge!

scooter
01-05-2013, 07:09 PM
I'm staying tuned but nothing is coming on the screen Tent!! :)

TentHunter
01-05-2013, 11:55 PM
Thanks for reminding me scooter...

Here is Jason's ham after being roasted. He hit it with a glaze of orange juice & brown sugar. His whole family absolutely loved it!
https://lh5.googleusercontent.com/-QcTPy-0ngA4/UONGdGUJOII/AAAAAAAAETQ/PcOzuWyP6mU/s720/Jason1.JPG

bflodan
01-06-2013, 01:30 AM
Looks great Tent! Haven't done one of those in awhile!

Kite
01-06-2013, 06:10 AM
That looks like a lot of fun TH. Kind of makes me sad.. Jan picked up a precooked spiral sliced ham yesterday for some Chicken Cordon Bleu for today. We got into it last night for some ham and cheese sammies - just not the same as the ham we smoked for Christmas and your fresh cooked ham you have here. "Precooked" is DEFINITELY NOT the way to go.

RickB
01-06-2013, 04:43 PM
Wow! Yours has the look of a great country ham. Take some some of that! Well done.

bondcadman
04-16-2013, 05:31 AM
I didnt cook it for a long time but after seeing yours, i am gona cook one today. Will see how it worked.

TentHunter
04-16-2013, 08:44 AM
I didnt cook it for a long time but after seeing yours, i am gona cook one today. Will see how it worked.

First, welcome to the forum!

Are you going to cure it first, or did you already do that?