Smoking a FRESH ham

[Big T]

[Mo Smoke]

Thanks. Only thing I wished is to have gotten more smoke flavor into the meat. The outer skin kind of prevented the smoke from penetrating as much as it could. Might try some diamond cuts on the top next time to open it up a little. Can't wait to tackle a fresh ham. But this wasn't the time. Would have taken a lot longer and been too much meat.


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[Tom_Heath]

Looks Fantastic


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[Rodcrafter]

Sure does look good! I do that diamond cut all the way around every inch. I did 2 small hams yesterday and the vultures took every piece. Well at least I has the bones for some beans. Good thing I like those vultures


Making memories!

[temurf]

[Mo Smoke]

So Rod how come you do the diamond cut? How deep do you go? The one thing I'm afraid of is letting the juices escape. Just like you sear a steak to seal in juices, I'm guessing That outer skin on the Ham probably works the same way by locking everything in.


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[Rodcrafter]

I cut about 1/2" deep, after smoking a few hours I put it in a 1/2 pan and it will catch much of the juice including the glaze. This then becomes the a jus and everyone will dip their ham in it as they take the slices.


Making memories!

[Mo Smoke]

Sounds very similar to what I did except for the cuts.. can't wait to try it on the next one. Might be a while though. Didn't realize how much meat you get from a whole ham. We ate plenty, gave away lots of plates, and still gotta freeze a good amount this morning.


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