Made a smoked ham today

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Jan 20, 2018
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Last week I was going through my freezer and decided i needed to do something with a rear leg off a wild missouri hog. I don't think i can stomach any more pulled pork, so I thought I might try curing it and somking it as a bone in ham.

I put it in a brine with some pink salt for 6 days and smoked it today for about 9 hours.

Turned out better than expected for my first time. The only thing I would do different is trim off some of the fat. I love the fat but it is a little much. Now I wish I had more piggies!

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Agross

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Jan 25, 2017
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Damn that looks good. I finally picked up a smoker after wanting one forever. Waiting for the weather to warm up a little to give it a go.
 
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