How To Cure And Smoke Fresh Ham

[@lokes2]

They look beautiful. You should of showed some video of slicing into one to see the interior of the ham. I'm all over this, for Thanksgiving this year.

[@therapawayhomestead]

Thank you for the comment! Give it a try this year! You won’t be disappointed

[@brwhyon]

Yay follow Minnesnowtan, nice job on the Hams. I did one last fall that I injected with the brine, smoked and rested, tastes great. Next one is going to have some real maple sugar added..I,m down in Austin so if you're ever in the area shoot me a message.

[@willemnanning2832]

Great video. Slicing and tasting is an option but it's good as it is.

[@martinkelly5804]

Good work young fella from an old butcher in Western Australia .

[@therapawayhomestead]

Thank you!

[@martinkelly5804]

your welcome cobba

[@whitewolf6730]

Thank you for the info and work you have provided. I am thinking about doing my first home cured ham because of the additives (Not nitrite or nitrates…), but MSG and their related compounds. I think your recipe looks the simplest and most straightforward. I have a Traeger with super smoke of which I will use . Thanks! Good bless!

[@therapawayhomestead]

Thank you for the comment!! Once you make your own you will never want to go back

[@justinvick1068]

Great video! Simple, thanks

[@ls-tz8jp]

Great info on cure and metal containers

[@Hatred_in_Your_mind]

Thanks , the best video I seen !!!!!!!

[@Ozzierob]

Great video mate

[@therapawayhomestead]

Thanks 👍

[@csutter92]

I will be trying this in a few days. Thank you.

[@therapawayhomestead]

Awesome! Let us know how it turns out

[@reneecasey5719]

Thanks !! Good explanation

[@hlowens5780]

Fun video. Thanks

[@scottp.bushey7435]

What do you do with all that ham now? Do you freeze some of them?

[@therapawayhomestead]

Yes. I vacuum seal them and freeze them

[@chester72ccm]

Thanks 👍

[@MrCommodore99]

Nice job

[@therapawayhomestead]

Thank you! Cheers!

[@tonyroy8410]

good job buddy! hey even when I overcook meat on smoker it's still good!!!

[@katherinehennessy1730]

Great job and greetings from Scotland. Were the competition pellets a combo or one wood in particular?

[@therapawayhomestead]

They are a combination

[@dboots133]

thank you, kind regards dave UK

[@nathanbuttheTruth]

I really like your technique. I do have one question.❓
Is it OK to use a meat injector? If so how much injection?

[@therapawayhomestead]

I believe you could inject to add other flavors but it does need to soak in a brine to fully cure.

[@tonyroy8410]

you for sure can inject but not necessary

[@wesleygraham170]

Would you be able to freeze them after this then reheat afterwards?

[@therapawayhomestead]

Yes you can. That’s what I usually do and they are great after freezing

[@wesleygraham170]

Thanks so much looking forward to seeing how mine turns out.

[@zannaB60]

Thank you for this very informative video. I plan to do a pork butt in this way for easter. Yours looked very yummy!😋😋😋

[@stephenhayden2586]

Great

[@hanabraun6012]

So they cure for 7 days at room temperature, or do they need to be refrigerated?

[@therapawayhomestead]

They need to be refrigerated.

[@debp9483]

Is this cure #1 or #2?

[@dankreller6398]

Can you freeze the hams after you cure and smoke

[@therapawayhomestead]

Yes you can! That’s exactly what I do. Then you can reheat it in the oven just like a store bought ham.

[@dankreller6398]

Thanks!

[@MrChit-od9po]

I watched 20 videos before i got to this one where you know what youre talking about.
Ours is getting done with maple wood-cause were Canadian!

[@therapawayhomestead]

Glad you enjoyed it!

[@anthonypayne2101]

Where can I find a fresh ham?

[@therapawayhomestead]

I’m not sure. This was from pigs we raised our selves

[@anthonypayne2101]

@therapawayhomestead5464 I understand. Pig/ hog farms are a good distance away and I don't really trust online meat sales.

[@therapawayhomestead]

Agreed!!

[@kacotr27]

You can use pork shoulder / pork butt for the ham. I have also used the pork butt for bacon… leaner than belly

[@russelllowe3409]

Are you saying "pink cure"?

[@therapawayhomestead]

Yes

[@kmar1839]

I’m I’m going to do this

[@therapawayhomestead]

Let us know how it turns out!

[@Hun_Uinaq]

This is extremely close to how I make pulled pork. I just don’t brine it for seven days first. I suspect that is the crucial step right there. I might brine the pork butt I’m going to use for pulled pork for four hours tops before I put the rub on. I will definitely smoke it for one hour per pound so, an 8 pound pork butt gets an eight hour smoke kind of like what you did there. Near enough the same temperature too. I like 250 because I want my fat to render down into the meat. I would’ve thought you’d wanna smoke it for less though because you would want it to have a firmer texture than pulled pork. Oh, and I would never, absolutely never, ever, ever use Mesquite for pork. Down here in Texas, we only use that for beef, bison, elk or venison. Too strong for pork or poultry. Apple or hickory is what you want so it preserves the more delicate flavors. I guess with the smoked ham you really want that smoke to come through strong. I bet that ham you made there would make some absolutely fantastic ham and scallop potatoes. I usually do half hickory and half apple for my pulled pork. Taste great. I guess the initial curing is what makes it so that what you made here doesn’t turn into fall apart pulled pork at the end. Anyway, very interesting video. I learned something today. I thank you for that.

[@therapawayhomestead]

Glad I could help!!

[@patrickkinney4998]

I cold smoke my hams. And I never use mesquite. It's far too overwhelming. I find alder, Apple , or any fruit wood to be better.

[@babthooka]

Comment!

[@antonioblocker3292]

10 to 1 it's salty