Made a smoked ham today

[shader112]

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!

 

[Clarktar]

Oh man!! I've been wanting to try a ham for sometime now.

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[Agross]

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.

 

[BKhunter]

Man which I had some pig meat right now to make that!!

 

[TristanJH]

Damn. That looks amazing!

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[mallard833]

agreed...that looks real tasty!

 

[Liv2boutdoors]

What was your brine recipe? Sounds delicious!

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[TomM]

That looks good. Wife has a smoker on my birthday list. Used to smoke a lot of salmon back in the day when I was an AK red, man it was good. Never done any meat, but have wild pork and looking to learn.

What’s in your brine besides pink salt?

 

[Goliatlas]

Looks very mouthwatering, like it with lots of moist and flavor, my dad brine the meat for 36-48 hours before it's grilled/smoked. The meat is wrapped and refrigerated to fully cure the meat.

 

[beauhunter]

That looks awesome. Don't have the opportunity to chase hogs here in Montana but I'm hoping to get a spring bear so that I can try my hand at smoking a bear ham. Congratulations and I'm sure that pig tastes as good as it looks!

 

[mooserpete]

Nice work!