Wampus
somebody shut me the fark up.
- Joined
- Jun 5, 2009
- Location
- Mooresvi...
So, all that work for weeks to prep & plan, eaten in about 20 minutes, but THIS YEAR I got plenty of photos.
SOOOO.......
I bought a 27 lb whole fresh ham about a week and a half ago.
Had the butcher cut it into a butt and shank portion, then trimmed each down.
Ended up vacuum sealing the butt end (10.5 lbs) and froze it for Christmas.
The shank portion ended up just above 10 lbs.
My favorite home cured ham recipe is from the AWESOME book Charcuterie, which I highly recommend for anyone looking to learn about salt curing, brining, smoking, etc.
I followed this to a TEE for this ham (cured for 5.5 days):
American Style Brown Sugar Glazed Holiday Ham
The Brine:
1 gallon water
1-1/2 cups Kosher Salt
2 Packed cups dark brown sugar
1-1/2 ounces of pink salt (Sodium Nitrite)
One 12-15lb fresh ham with skin and Aitch Bone removed
The Glaze:
1-1/2 cups of dark brown sugar
3/4 cups dijon mustard
1 tablespoon of mince Garlic
Recipe:
Combine all the brine ingredients in a container large enough to hold the ham. Stir to dissolve all the salt and sugar.
Submerge ham in the brine. Weight it down if necessary to keep it fully submerged for 6-8 days (half a day per lb)
Remove ham and rinse thoroughly under cool water. pat dry and place on rack and refrigerate for 12-24 hours to dry.
Smoke the ham at 200 for 2 hours
Meanwhile, mix the brown sugar, Dijon, and garlic in a bowl until smooth. Brush the ham and reserve the remainder.
Continue to smoke the ham at 200 until it reaches internal temp of 155
remove the ham and brush with remaining glaze.
Refrigerate or eat warm right off the pit.
I smoked it for about 8 hours at 200 until it finally got to 155 IT.
I smoked it on the UDS with hickory. I smoked it on Tuesday of this week so it got a rest in the fridge for about 1.5 days before reheated in the oven yesterday.
Wampus's Favorite Smoked Turkey Method:
The turkey got brined in Patio Daddio's brine recipe for a full 24 hours.
After pulling out and rinsing off, it got a full 24 hour rest in the fridge uncovered. I usually just do an overnight rest, but doing this really dried out the skin better.
I pulled it out yesterday before firing the UDS and setting it for 350 with the Guru assist. Fired it with hickory chunks, but only a few. I like a light smoke on turkey.
The cavity of the bird got liberally seasoned with kosher salt and pepper, then stuffed with a handful each of fresh rosemary, fresh thyme and fresh basil. I cut up a whole orange, whole lemon, whole onion and a few cloves of garlic and stuffed those in their too. I trussed the bird up tight.
I'd saved back enough fresh herbs to chop and make a nice herb butter with a 1/2 stick of warm butter. I injected the breast and some of the thighs and legs with 1 melted stick of butter. After it was all injected, I rubbed it all down with the herb butter and seasoned with salt and pepper.
Also made up and served was......
Twice cooked cream cheese mashed potatoes
Tina's famous sausage stuffing
Broccoli cheese casserole
The MIL's mac & cheese
the BIL's green bean casserole
Mom's sweet potato casserole
Souse Vide honey glazed carrots
Mom's cranberry salad
Turkey giblet gravy
I'd be happy to share any recipes anyone wants for the sides. Just ask and I'll post em up!
As told in the photos......
HAPPY BELATED THANKSGIVING BBQ BRETHREN!!!
Thanks for looking!!!
SOOOO.......
I bought a 27 lb whole fresh ham about a week and a half ago.
Had the butcher cut it into a butt and shank portion, then trimmed each down.
Ended up vacuum sealing the butt end (10.5 lbs) and froze it for Christmas.
The shank portion ended up just above 10 lbs.
My favorite home cured ham recipe is from the AWESOME book Charcuterie, which I highly recommend for anyone looking to learn about salt curing, brining, smoking, etc.
I followed this to a TEE for this ham (cured for 5.5 days):
American Style Brown Sugar Glazed Holiday Ham
The Brine:
1 gallon water
1-1/2 cups Kosher Salt
2 Packed cups dark brown sugar
1-1/2 ounces of pink salt (Sodium Nitrite)
One 12-15lb fresh ham with skin and Aitch Bone removed
The Glaze:
1-1/2 cups of dark brown sugar
3/4 cups dijon mustard
1 tablespoon of mince Garlic
Recipe:
Combine all the brine ingredients in a container large enough to hold the ham. Stir to dissolve all the salt and sugar.
Submerge ham in the brine. Weight it down if necessary to keep it fully submerged for 6-8 days (half a day per lb)
Remove ham and rinse thoroughly under cool water. pat dry and place on rack and refrigerate for 12-24 hours to dry.
Smoke the ham at 200 for 2 hours
Meanwhile, mix the brown sugar, Dijon, and garlic in a bowl until smooth. Brush the ham and reserve the remainder.
Continue to smoke the ham at 200 until it reaches internal temp of 155
remove the ham and brush with remaining glaze.
Refrigerate or eat warm right off the pit.
I smoked it for about 8 hours at 200 until it finally got to 155 IT.
I smoked it on the UDS with hickory. I smoked it on Tuesday of this week so it got a rest in the fridge for about 1.5 days before reheated in the oven yesterday.
Wampus's Favorite Smoked Turkey Method:
The turkey got brined in Patio Daddio's brine recipe for a full 24 hours.
After pulling out and rinsing off, it got a full 24 hour rest in the fridge uncovered. I usually just do an overnight rest, but doing this really dried out the skin better.
I pulled it out yesterday before firing the UDS and setting it for 350 with the Guru assist. Fired it with hickory chunks, but only a few. I like a light smoke on turkey.
The cavity of the bird got liberally seasoned with kosher salt and pepper, then stuffed with a handful each of fresh rosemary, fresh thyme and fresh basil. I cut up a whole orange, whole lemon, whole onion and a few cloves of garlic and stuffed those in their too. I trussed the bird up tight.
I'd saved back enough fresh herbs to chop and make a nice herb butter with a 1/2 stick of warm butter. I injected the breast and some of the thighs and legs with 1 melted stick of butter. After it was all injected, I rubbed it all down with the herb butter and seasoned with salt and pepper.
Also made up and served was......
Twice cooked cream cheese mashed potatoes
Tina's famous sausage stuffing
Broccoli cheese casserole
The MIL's mac & cheese
the BIL's green bean casserole
Mom's sweet potato casserole
Souse Vide honey glazed carrots
Mom's cranberry salad
Turkey giblet gravy
I'd be happy to share any recipes anyone wants for the sides. Just ask and I'll post em up!
As told in the photos......
HAPPY BELATED THANKSGIVING BBQ BRETHREN!!!
Thanks for looking!!!
