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Hammin it up
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mjerdmann Offline
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Post: #1
Hammin it up
Hey everyone ..

I did a site search and even googled. Can anyone suggest a good Christmas ham portion for smoking? Its one of the few meats i have not smoked. Do i go with a precooked spiral cut, is there a better cut? Thanks to anyone who can help me make this Christmas "Smokin"

M

Bubba'S BBQ

"Its Hawg Gone Good"
12-09-2009 02:47 PM
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SoEzzy Offline
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Post: #2
Re: Hammin it up
If you're not doing a whole ham, then the real pick is shank end or not.

I like to use the shank end instead of the butt end, as I prefer the shape and that I'll end up with a couple of odd shaped muscles that I get to have in my own sammies. If however you are doing it partially or mostly for "show" then do a butt end as it cuts better overall!

JM2C YMMV

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
[Image: 142.jpg]
KCBS Certified Barbecue Judge.
UBBQO Certified Barbecue Judge.
12-09-2009 07:38 PM
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mjerdmann Offline
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Post: #3
Re: Hammin it up
Brine, season, and smoke? is brining required or prefferd?

Bubba'S BBQ

"Its Hawg Gone Good"
12-15-2009 10:13 AM
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SoEzzy Offline
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Re: Hammin it up
Don't brine it if it says Ham, if it doesn't say Ham then it's a leg of Pork and will need 10 days in the cure... we're running out of days before Xmas.

Slather and rub, then smoke.

If you bought a smoked Ham, then you only need to slather, rub and smoke! :wink:

If it's a fresh Ham that hasn't been smoked take it to 165 if it has been smoked already take it to 135 - 140 and serve.

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
[Image: 142.jpg]
KCBS Certified Barbecue Judge.
UBBQO Certified Barbecue Judge.
12-15-2009 11:12 PM
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