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    Sugar cured Smoked ham

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    CJ,s 67 F100

    Posts : 619
    Join date : 2010-09-01
    Location : Sunnyvale, Texas

    Sugar cured Smoked ham

    Post by CJ,s 67 F100 on Fri Jan 28, 2011 8:27 am


    Grew up eating the real thing but who has time for that, 90 days
    I also dont have a 8'x 8' wooden smoke house or 90 days of wood to do it with, so here's my quicky recipe

    One Ham, fresh if you can find it or store bought. Ready Cooked is even ok
    These feral pigs and russian's work good for the fresh ones
    Just get the cheapest one you can find, butt end, whatever

    I use my big aluminum pot with a lid. it will fry a turkey big
    Fill it 1/2 up with water
    I put mine on my propane fish fryer outside, but you can do this on the stove
    Bring the water to a boil and add 2 pounds light brown sugar
    Let that dissolve
    I use a metal skewer and stab it all the way thru the ham 90-100 times
    Lower the ham into the boiling water and cover
    30-45 min. at high boil is enough
    Turn off the fire and let it sit in the water until the ham is cold, 4-6 hours in Texas winter weather
    This part is important because when the ham cools it draws the sugar in.
    Place it in the smoker for 8-10 hr. @ 210-230 for a fresh ham
    2-4 hr. for a bought, cooked ham
    I use pecan for the best results, mesquite does a fair job, hickory or oak
    is my last choice but still eatable
    Holidays we just sit the ham on the counter uncut and let every one graze while we wait
    for the women to shut up and get dinner on the table (still waiting on the shut up part)
    I don't remember ever having any ham left for dinner
    Guess thats why I smoke a Turkey with the ham



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    Posts : 3121
    Join date : 2010-01-26
    Age : 60
    Location : OK

    Re: Sugar cured Smoked ham

    Post by Admin on Fri Jan 28, 2011 6:25 pm

    yessir--i like that one---those are mighty fine tips

    thanks Charles


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