Skip to content
  • Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
Skins
  • Light
  • Brite
  • Cerulean
  • Cosmo
  • Flatly
  • Journal
  • Litera
  • Lumen
  • Lux
  • Materia
  • Minty
  • Morph
  • Pulse
  • Sandstone
  • Simplex
  • Sketchy
  • Spacelab
  • United
  • Yeti
  • Zephyr
  • Dark
  • Cyborg
  • Darkly
  • Quartz
  • Slate
  • Solar
  • Superhero
  • Vapor

  • Default (No Skin)
  • No Skin
  • Team Blue Skin
Collapse
Meatgistics - Walton's - Community
  1. Home
  2. Categories
  3. Community
  4. Bragging Board
  5. First cured, smoked ham! Psyched!

First cured, smoked ham! Psyched!

Scheduled Pinned Locked Moved Bragging Board
23 Posts 18 Posters 979 Views 15 Watching
  • Oldest to Newest
  • Newest to Oldest
  • Most Votes
Reply
  • Reply as topic
Log in to reply
This topic has been deleted. Only users with topic management privileges can see it.
  • KWDragonK KWDragon

    We are so proud that our first cured, smoked hams came out delicious. We made two hams, so one is in the freezer for Yule and the other we divided and bagged for use until then. We used the recipe here:

    https://meatgistics.waltonsinc.com/topic/203/how-to-make-homemade-smoked-ham-recipe

    Thank you for the recipe and the cures and equipment to make this possible!

    IMG_9871.JPG

    IMG_9873.JPG

    IMG_9882.JPG

    B Offline
    B Offline
    bocephus
    Team Orange Power User Canning Masterbuilt Veteran
    wrote on last edited by
    #6

    KWDragon Nice job, it looks great.

    1 Reply Last reply
    1
    • KWDragonK KWDragon

      We are so proud that our first cured, smoked hams came out delicious. We made two hams, so one is in the freezer for Yule and the other we divided and bagged for use until then. We used the recipe here:

      https://meatgistics.waltonsinc.com/topic/203/how-to-make-homemade-smoked-ham-recipe

      Thank you for the recipe and the cures and equipment to make this possible!

      IMG_9871.JPG

      IMG_9873.JPG

      IMG_9882.JPG

      GWG8541G Offline
      GWG8541G Offline
      GWG8541
      Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
      wrote on last edited by
      #7

      KWDragon wow, great looking product. Nice work.

      “You never really die until you end up on the wall at a Cracker Barrel”

      1 Reply Last reply
      1
      • G Offline
        G Offline
        gus4416
        Team Blue
        wrote on last edited by
        #8

        The bone looks great for soup maybe some split pea the ham itself looks awesome to congratulations

        1 Reply Last reply
        1
        • KWDragonK KWDragon

          We are so proud that our first cured, smoked hams came out delicious. We made two hams, so one is in the freezer for Yule and the other we divided and bagged for use until then. We used the recipe here:

          https://meatgistics.waltonsinc.com/topic/203/how-to-make-homemade-smoked-ham-recipe

          Thank you for the recipe and the cures and equipment to make this possible!

          IMG_9871.JPG

          IMG_9873.JPG

          IMG_9882.JPG

          Dr_PainD Offline
          Dr_PainD Offline
          Dr_Pain
          Sous Vide Dry Cured Sausage Traeger Team Blue
          wrote on last edited by
          #9

          KWDragon Looks absolutely delicious. Makes me want to make one

          1 Reply Last reply
          1
          • KWDragonK KWDragon

            We are so proud that our first cured, smoked hams came out delicious. We made two hams, so one is in the freezer for Yule and the other we divided and bagged for use until then. We used the recipe here:

            https://meatgistics.waltonsinc.com/topic/203/how-to-make-homemade-smoked-ham-recipe

            Thank you for the recipe and the cures and equipment to make this possible!

            IMG_9871.JPG

            IMG_9873.JPG

            IMG_9882.JPG

            wdalyW Offline
            wdalyW Offline
            wdaly
            Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling
            wrote on last edited by
            #10

            KWDragon Great job. Not sure I’m courageous enough to try that.

            KWDragonK 1 Reply Last reply
            1
            • KWDragonK KWDragon

              We are so proud that our first cured, smoked hams came out delicious. We made two hams, so one is in the freezer for Yule and the other we divided and bagged for use until then. We used the recipe here:

              https://meatgistics.waltonsinc.com/topic/203/how-to-make-homemade-smoked-ham-recipe

              Thank you for the recipe and the cures and equipment to make this possible!

              IMG_9871.JPG

              IMG_9873.JPG

              IMG_9882.JPG

              cdavisC Offline
              cdavisC Offline
              cdavis
              Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
              wrote on last edited by
              #11

              KWDragon your ham looks great. Congrats

              1 Reply Last reply
              1
              • wdalyW wdaly

                KWDragon Great job. Not sure I’m courageous enough to try that.

                KWDragonK Offline
                KWDragonK Offline
                KWDragon
                wrote on last edited by
                #12

                wdaly It really wasn’t that difficult. The recipe and accompanying video walked us right through it. Definitely worth getting a good cut of meat and giving it a try.

                1 Reply Last reply
                0
                • HerbcoFoodH HerbcoFood

                  Nice, my favorite way to have ham like that is mustard on a small sweet dinner roll.

                  ND MikeN Offline
                  ND MikeN Offline
                  ND Mike
                  Big Green Egg Team Blue Regular Contributors Cast Iron Power User
                  wrote on last edited by
                  #13

                  HerbcoFood ohhhh…thatbis a great way to eat ham! Mustard on a ham sandwich is awesome!

                  B 1 Reply Last reply
                  1
                  • KWDragonK KWDragon

                    We are so proud that our first cured, smoked hams came out delicious. We made two hams, so one is in the freezer for Yule and the other we divided and bagged for use until then. We used the recipe here:

                    https://meatgistics.waltonsinc.com/topic/203/how-to-make-homemade-smoked-ham-recipe

                    Thank you for the recipe and the cures and equipment to make this possible!

                    IMG_9871.JPG

                    IMG_9873.JPG

                    IMG_9882.JPG

                    ND MikeN Offline
                    ND MikeN Offline
                    ND Mike
                    Big Green Egg Team Blue Regular Contributors Cast Iron Power User
                    wrote on last edited by
                    #14

                    KWDragon congrats! I have not made a ham since a high school Meat products class I took!

                    1 Reply Last reply
                    1
                    • KWDragonK KWDragon

                      We are so proud that our first cured, smoked hams came out delicious. We made two hams, so one is in the freezer for Yule and the other we divided and bagged for use until then. We used the recipe here:

                      https://meatgistics.waltonsinc.com/topic/203/how-to-make-homemade-smoked-ham-recipe

                      Thank you for the recipe and the cures and equipment to make this possible!

                      IMG_9871.JPG

                      IMG_9873.JPG

                      IMG_9882.JPG

                      YooperDogY Offline
                      YooperDogY Offline
                      YooperDog
                      Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                      wrote on last edited by
                      #15

                      KWDragon Congrats on your success. I have had great success with the Walton’s cures. The ham and turkey cures produce better than my cures. You can’t argue with with the results.

                      1 Reply Last reply
                      0
                      • processheadP Offline
                        processheadP Offline
                        processhead
                        Regular Contributors Power User
                        wrote on last edited by
                        #16

                        That is a nice looking ham. It makes me want to try one.

                        Paul

                        1 Reply Last reply
                        0
                        • Randie NR Offline
                          Randie NR Offline
                          Randie N
                          wrote on last edited by Randie N
                          #17

                          Looks great… I have been wanting to attempt ham also but have been a little concerned about not getting the cure all around the bone correctly

                          YooperDogY 1 Reply Last reply
                          0
                          • KWDragonK KWDragon

                            We are so proud that our first cured, smoked hams came out delicious. We made two hams, so one is in the freezer for Yule and the other we divided and bagged for use until then. We used the recipe here:

                            https://meatgistics.waltonsinc.com/topic/203/how-to-make-homemade-smoked-ham-recipe

                            Thank you for the recipe and the cures and equipment to make this possible!

                            IMG_9871.JPG

                            IMG_9873.JPG

                            IMG_9882.JPG

                            marzig20M Offline
                            marzig20M Offline
                            marzig20
                            Veteran Sous Vide Canning
                            wrote on last edited by
                            #18

                            KWDragon Congratulations on some fine looking ham, you should be proud! Great job on breaking it down. Good looking angel fish in the aquarium too.

                            1 Reply Last reply
                            0
                            • ND MikeN ND Mike

                              HerbcoFood ohhhh…thatbis a great way to eat ham! Mustard on a ham sandwich is awesome!

                              B Offline
                              B Offline
                              bocephus
                              Team Orange Power User Canning Masterbuilt Veteran
                              wrote on last edited by
                              #19

                              ND Mike Don’t forget the swiss.

                              ND MikeN 1 Reply Last reply
                              1
                              • lkrfletcherL Offline
                                lkrfletcherL Offline
                                lkrfletcher
                                Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                wrote on last edited by
                                #20

                                Looks great

                                Life is a Garden - Dig it.

                                1 Reply Last reply
                                0
                                • B bocephus

                                  ND Mike Don’t forget the swiss.

                                  ND MikeN Offline
                                  ND MikeN Offline
                                  ND Mike
                                  Big Green Egg Team Blue Regular Contributors Cast Iron Power User
                                  wrote on last edited by
                                  #21

                                  bocephus true! Swiss goes good with ham.

                                  1 Reply Last reply
                                  0
                                  • Randie NR Randie N

                                    Looks great… I have been wanting to attempt ham also but have been a little concerned about not getting the cure all around the bone correctly

                                    YooperDogY Offline
                                    YooperDogY Offline
                                    YooperDog
                                    Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                                    wrote on last edited by
                                    #22

                                    Randie N Walton’s has a good video and you will need an injector. Just follow the video and if you are a bit unsure let it soak an extra day or two for the cure to work where you injected.

                                    1 Reply Last reply
                                    0
                                    • Ridley AcresR Offline
                                      Ridley AcresR Offline
                                      Ridley Acres
                                      Regular Contributors
                                      wrote on last edited by
                                      #23

                                      thats great! Did you follow the steps exactly or did you do anything different?

                                      1 Reply Last reply
                                      0

                                      Hello! It looks like you're interested in this conversation, but you don't have an account yet.

                                      Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.

                                      With your input, this post could be even better 💗

                                      Register Login
                                      Reply
                                      • Reply as topic
                                      Log in to reply
                                      • Oldest to Newest
                                      • Newest to Oldest
                                      • Most Votes


                                      Sponsored By:

                                      Sponsored By Walton's Inc

                                      Sponsored By:

                                      Sponsored By Walton's
                                      Terms of Use - Privacy Policy - Copyright © 2023 Walton's Inc.
                                      Meatgistics
                                      X

                                      Register Now For Complete Access To Meatgistics!

                                      Sign In Register
                                      • Login

                                      • Don't have an account? Register

                                      • Login or register to search.
                                      • First post
                                        Last post
                                      0
                                      • Home
                                      • Walton's
                                        • Home
                                        • Seasonings
                                        • Casings
                                        • Packaging
                                        • Supplies
                                        • Equipment
                                        • Smoking/Grilling
                                        • Sales
                                        • Giveaways
                                      • About Us
                                      • Topics
                                        • Unread
                                        • Recent
                                        • Random
                                        • Popular Monthly
                                        • Popular All-Time
                                        • Unsolved
                                        • Solved
                                      • Events
                                      • FAQ
                                      • Conv Chart
                                        • Seasonings
                                        • Cures
                                        • Additives