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looks great...So I had to give it a shot when I actually saw a fresh ham at Publix. Brined it for 7 days and smoked it for 14hrs. I'll never by a smoke ham again as it was MUCH easier than I thought.
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What he saidMore details please, brine and rub recipe? Smoke temp, wood flavor, and internal temp when pulled?
Looks awesome! Just pulled one from the freezer.
Since this was my first ham, I used a brine mix from The Sausage Maker. No rub, just smoke and honey towards the end. I used a mix of pecan and applewood pellets @ 170 degrees until an internal temp of 155. Now that the first one is behind me I'll get a bit more adventurous on my own brine and possibly a mild rub.More details please, brine and rub recipe? Smoke temp, wood flavor, and internal temp when pulled?
Looks awesome! Just pulled one from the freezer.
Yes sirSo is a fresh ham completely raw?
Since this was my first ham, I used a brine mix from The Sausage Maker. No rub, just smoke and honey towards the end. I used a mix of pecan and applewood pellets @ 170 degrees until an internal temp of 155. Now that the first one is behind me I'll get a bit more adventurous on my own brine and possibly a mild rub.
https://www.sausagemaker.com/Honey-Ham-Cure-2-lbs-p/11-1113.htm