TentHunter
04-21-2014, 03:36 PM
Props go to my friend Mike down in Georgia (HighOnSmoke) for giving me this idea, which he saw on Harry Soo's website.
I picked up the rear half of a bone-in pork loin from the butcher. The ribs I trimmed off & cooked separately, leaving the boneless loin & the bone trimmings, which did not get thrown away.
I did not get any pics of it in the brine, but I used my own brine recipe (more details are posted in the Ham 101 thread).
https://lh6.googleusercontent.com/-BIkoj-F3g1M/UrEjpBRMRaI/AAAAAAAAGDQ/NGCjgIx2miA/s516/BrineRecipe.gif (http://www.letstalkbbq.com/index.php?topic=7137.0)
I also put the bone trimmings in the brine as well to cure along with the loin. They can be used to make stock, go in a pot of beans, etc. Here's the loin & bones one the MAK rolling some Cherry smoke. We ran it in smoke mode for 1.5 hours then bumped the grill to 225° until the ham reached an I.T. of 145°.
https://lh5.googleusercontent.com/-4GEEDGwvgtU/U1WYmHfnIPI/AAAAAAAAGyk/4-A1PqPQmeM/s640/LOINHAM1.JPG
When the loin reached an I.T. of 145° I brushed on a pineapple/brown sugar glaze & decorated with pineapple & cherries.
https://lh6.googleusercontent.com/-K2MKhZ9B0MQ/U1WYmbhLk0I/AAAAAAAAGyo/HswlqeIXek4/s640/LOINHAM2.JPG
Bumped the grill to 350° & the Wife mixed up a Corn Bake to add.
https://lh3.googleusercontent.com/-N9HhMsD0dmI/U1WYmE5V_dI/AAAAAAAAGys/w40Fi1E-8oU/s640/LOINHAM3.JPG
My Wife & daughter made some ham stock from some of the bone trimmings, & picked the meat off which I turned into gravy.
https://lh5.googleusercontent.com/-mPS4xLlCWp0/U1WYmjfF9aI/AAAAAAAAGy8/Ale2Z2O1O3g/s550/LOINHAM4.JPG
https://lh6.googleusercontent.com/-hkgHNIZ1-_Y/U1WYmw_lfJI/AAAAAAAAGy4/cSOAnKSIyTk/s640/LOINHAM5.JPG
https://lh6.googleusercontent.com/-WPV_W23vqX8/U1WYur1OJfI/AAAAAAAAGzM/fyxteATZpS8/s740/LOINHAM6.JPG
https://lh6.googleusercontent.com/-tO1jowdO5Us/U1WYnjkuTsI/AAAAAAAAGzE/q17Gmwz4vTw/s720/LOINHAM7.JPG
This loin ham was definitely worth doing!
I picked up the rear half of a bone-in pork loin from the butcher. The ribs I trimmed off & cooked separately, leaving the boneless loin & the bone trimmings, which did not get thrown away.
I did not get any pics of it in the brine, but I used my own brine recipe (more details are posted in the Ham 101 thread).
https://lh6.googleusercontent.com/-BIkoj-F3g1M/UrEjpBRMRaI/AAAAAAAAGDQ/NGCjgIx2miA/s516/BrineRecipe.gif (http://www.letstalkbbq.com/index.php?topic=7137.0)
I also put the bone trimmings in the brine as well to cure along with the loin. They can be used to make stock, go in a pot of beans, etc. Here's the loin & bones one the MAK rolling some Cherry smoke. We ran it in smoke mode for 1.5 hours then bumped the grill to 225° until the ham reached an I.T. of 145°.
https://lh5.googleusercontent.com/-4GEEDGwvgtU/U1WYmHfnIPI/AAAAAAAAGyk/4-A1PqPQmeM/s640/LOINHAM1.JPG
When the loin reached an I.T. of 145° I brushed on a pineapple/brown sugar glaze & decorated with pineapple & cherries.
https://lh6.googleusercontent.com/-K2MKhZ9B0MQ/U1WYmbhLk0I/AAAAAAAAGyo/HswlqeIXek4/s640/LOINHAM2.JPG
Bumped the grill to 350° & the Wife mixed up a Corn Bake to add.
https://lh3.googleusercontent.com/-N9HhMsD0dmI/U1WYmE5V_dI/AAAAAAAAGys/w40Fi1E-8oU/s640/LOINHAM3.JPG
My Wife & daughter made some ham stock from some of the bone trimmings, & picked the meat off which I turned into gravy.
https://lh5.googleusercontent.com/-mPS4xLlCWp0/U1WYmjfF9aI/AAAAAAAAGy8/Ale2Z2O1O3g/s550/LOINHAM4.JPG
https://lh6.googleusercontent.com/-hkgHNIZ1-_Y/U1WYmw_lfJI/AAAAAAAAGy4/cSOAnKSIyTk/s640/LOINHAM5.JPG
https://lh6.googleusercontent.com/-WPV_W23vqX8/U1WYur1OJfI/AAAAAAAAGzM/fyxteATZpS8/s740/LOINHAM6.JPG
https://lh6.googleusercontent.com/-tO1jowdO5Us/U1WYnjkuTsI/AAAAAAAAGzE/q17Gmwz4vTw/s720/LOINHAM7.JPG
This loin ham was definitely worth doing!