Post Reply 
 
Thread Rating:
  • 0 Votes - 0 Average
  • 1
  • 2
  • 3
  • 4
  • 5
Hammin it up
Author Message
SoEzzy Offline
Administrator
*******

Posts: 3,914
Joined: May 2006
Reputation: 4
Post: #4
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
Visit this user's website Find all posts by this user Quote this message in a reply
Post Reply 


Messages In This Thread
Hammin it up - mjerdmann - 12-09-2009, 02:47 PM
Re: Hammin it up - SoEzzy - 12-09-2009, 07:38 PM
Re: Hammin it up - mjerdmann - 12-15-2009, 10:13 AM
Re: Hammin it up - SoEzzy - 12-15-2009 11:12 PM

Forum Jump:


User(s) browsing this thread: 1 Guest(s)