Anyone make a ham?

[austin87]

I will be curing a 12-15lb ham to add to my family's Thanksgiving menu this year. My grandfather has been smoking our turkey on a Weber kettle for at least 30 years (I'm 28 and have never had turkey cooked in an oven on Thanksgiving ).

I've been making a couple different cured meats over the last couple of weeks, including Canadian bacon, bacon, and shoulder butt ham, so I have a comfort with the curing process. I will be experimenting in the time leading up to Turkey day with a variety of smaller cuts like sirloin roasts, butts, pork top round, etc., to iron out salt and sugar percentages and play with the flavor profile, but was wondering if any of you have made one and I could borrow from your experience.

I will be posting the lead up cooks complete with pictures as well. Looking forward to any input.

[Davescprktl]

I saw an episode of BBQ Pit Boys where they made a ham and pineapple bacon recipe.  Google BBQ Pit Boys.com an you will find a lot of good recipes.  The pimarily use Weber Kettles.

[Shoestringshop]

I know it is cheating but may want to look at what I do for holidays...

Also don on my gas grill but...

http://weberkettleclub.com/forums/bbq-food-pics/bone-in-ham-on-the-grill!!!/msg160129/#msg160129

[einrej]

Make your own Weber rotisserie for $30.00
You will need
1 Old Weber
1 Universal rotisserie kit, home center about $30.00
1 Thermometer for the lid about $6 at the home center. You will not know your cook temperature without this.

1. Drill 2 5/16 holes, one inch below lower kettle rim, in the center of the kettle parallel to the wheels.
2. Run spit rod through holes, mount motor bracket on left side. Bracket will have to be shimmed out do to curvature of kettle.
    Do not attach bracket without shims for this will add heat transfer to the bracket and motor.
3. I sawed off the non-point end of the skewer rod so only a few inches protrude when in use.

   The rod goes into the motor on the left side. The bushing keeps the rod from walking out the right side.
   Questions?
   Thanks,
   E

Shopping Friday night, Meat aisle, Hams. Seen this Hillshire Farms ham for $7 bucks. Priced to sell fast do to a small leak in the vacuum packaging. I made it mine.



Saturday afternoon tie up.


Heat wave 35 degrees outside.


Started cooking at 375 and let it drop down to 275, cooked it about 3 hours total.






Hickory does its magic.


Saturday night


Sunday morning

[Jon]

All of the meat curing you have been doing is awesome, and I want to try some of the things you have been so industriously doing.

But can you hand the phone over to your grandfather? Get him on the line?

30 years of smoking turkey on the kettle? How many people can come close to that? Amazing.

[Jon]

And I left out, I ordered a Vortex today because of the strength of your chicken wing post! Including the horrible shipping prices from Owens BBQ. (Which were actually the best shipping prices of any Vortex dealer why aren't these guys on Amazon.)

[wyd]

Ham on the kettle is excellent and I'm not a huge ham guy.

[MikeRocksTheRed]

And I left out, I ordered a Vortex today because of the strength of your chicken wing post! Including the horrible shipping prices from Owens BBQ. (Which were actually the best shipping prices of any Vortex dealer why aren't these guys on Amazon.)

I here that!


Sent from my iPhone using Tapatalk