Shmokin in the rain

[DangerDan]

Recently I brined a boneless ham that I plan for my Christmas dinner. Here's a little bout that.

First here we are with a fresh whole ham

http://i44.photobucket.com/albums/f26/DangerDanphoto/BBQ/100_0866.jpg

as per my recipes instructions, I removed the skin in one whole piece.

http://i44.photobucket.com/albums/f26/DangerDanphoto/BBQ/100_0867.jpg

Next, the "Ham" was deboned.

http://i44.photobucket.com/albums/f26/DangerDanphoto/BBQ/100_0873.jpg

And here we have a nice boneless fresh ham ready for brine.

http://i44.photobucket.com/albums/f26/DangerDanphoto/BBQ/100_0874.jpg


http://i44.photobucket.com/albums/f26/DangerDanphoto/BBQ/100_0876.jpg

Following the brine the skin will be wrapped around the ham and tied nicely before going into the netting for smoking.

After mixing my brine solution I slipped the skin and ham into it's bag held in a tote for a four day soak.

http://i44.photobucket.com/albums/f26/DangerDanphoto/BBQ/100_0877.jpg

Removed from the brine it was held open on a rack for 12 hours in the cooler. Upon removal it was tied.

http://i44.photobucket.com/albums/f26/DangerDanphoto/BBQ/100_0898.jpg

http://i44.photobucket.com/albums/f26/DangerDanphoto/BBQ/100_0901.jpg

http://i44.photobucket.com/albums/f26/DangerDanphoto/BBQ/100_0903.jpg

After drying a bit in the fridge fridge overnight into the smoker she goes.

http://i44.photobucket.com/albums/f26/DangerDanphoto/BBQ/100_0914.jpg

I figure being 17lb ham, this will smoke about 12-15 hours to an internal temp. of 150 before it comes out.

[DangerDan]

Here's a pic from about 10 hours into the smoke.

http://i44.photobucket.com/albums/f26/DangerDanphoto/BBQ/100_0922.jpg

And this one as it came out of the smoker.

http://i44.photobucket.com/albums/f26/DangerDanphoto/BBQ/100_0925.jpg

I'll bag it up and store it in the cooler at a nice low temp. about 33*. Come Christmas Day it will go into the oven wth all the goodies to decorate it up nicely.

[Islander26]

Wow thats lookin good.....

[NEMichsportsman]

Nice!!!!!!! I just may have to give that a shot.

Few quick questions.

Where did you get the netting?
Brine Recipe.
What was the smoker temp?

[DangerDan]

I order my supplies from a sausage supply but you can probably get one from the butcher.

here is the recipe.

http://lpoli.50webs.com/index_files/Smoked%20Ham.pdf

[alex-v]

The netting is available from Butcher & Packer Supply and should also be available from just about any of the butcher supply places.

[Spanky]

Nice job Dan, looks very tasty. Make sure you let us see what it looks like on christmas dinner table!;)

[DangerDan]

In all, very flavorful. I'll make a few adjustments to the recipe but its a keeper!

http://i44.photobucket.com/albums/f26/DangerDanphoto/BBQ/100_1038.jpg

http://i44.photobucket.com/albums/f26/DangerDanphoto/BBQ/100_1040.jpg

Merry Christmas all...:)

[Slick fishing]

sweet!!