I shot a pig opening weekend and got 2 5lbs hams back from the proccesor. Maybe I was expecting the hams to look like a store bought but it has more of a brisket like look to me. Can you guys give me some ideas on how to cook them or some recipes you really like for hams? Thanks in advance, Paul.
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here
spoon of morten tender quick per lb, a little brown sugar and honey and black pepper. mix all with water and inject it. Then pepper up the outside. Sprinkle salt and rub brown sugar on the outside. let it sit in the frige over night. Smoke for 15 min on each side on bbq pit (anymore and it will look like a brisket). then wrap it up in foil with whatever juices drained out of the meat in the pan you had it in in the fridge so theres a little juice in there. then cook for 3hrs on the pit for a small quarter. GUARANTEED GOOD!!!!
The meat will be pink from the tenderquick and it will have the pink ham look too. I did a couple last weekend. Hope this helps. -
Hey thanks for the help man I really appreciate it. Lets say after I smoke it, could I throw it in the over instead? If so, how long and at what temp would you suggest. Thanks again.Comment
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yeah
Oven works. Small quarter from a 125lb hog or smaller. 3hrs at 350...thats what the temp stayed at on my pit. You could do lower longer...but sealed and with tenderquick, the meat will fall off the bone if you pick it up by it. Give it a shot, the amounts of the other stuff isnt crucial, just dont overdo the honey....and you will be good to go. Its hard to mess up.Comment
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