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  5. First cured, smoked ham! Psyched!

First cured, smoked ham! Psyched!

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  • 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

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          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.

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                  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
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                    • 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?

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