We Smoked an Uncured, Farm Fresh Ham... and it was AMAZING!

[@Oldmansmokin]

Looks so good…I’m anxious to smoke my Christmas ham. But it was painful to watch the small pieces of ham being cut directly on the Blackstone, especially when there is a cutting board right beside it😢

[@TBH-Grillin]

In hindsight that was a poor choice 🥹

[@Oldmansmokin]

@@TBH-GrillinBlame it on the seltzers🤣

[@TBH-Grillin]

Haha you are correct sir!

[@LAUGHINGJOKERHQ]

Man that looks pretty good

[@TBH-Grillin]

If we had had time to smoke it at 225 the whole time, it may have been even better!

[@chiggyvon]

I’ve looked into smoking a ham, but that would involve a long brine that includes nitrites to get that ham texture you get from smoked hams you buy at the store. Too inconvenient to have a pork leg taking up space in a fridge for a week while it brines. Same issue with making my own Montreal style smoked meat from brisket. Looked tasty, but I think I would stick to a pork shoulder as it has more fat in the meat.

[@TBH-Grillin]

In this case, there was no brining or curing. We just smoked it like you would a pork shoulder. That's why the juices left in the pan are important, since there's less fat content than a shoulder. All that said, we also would probably stick to shoulder for this type of cook.

[@chiggyvon]

@ Yes curing, I couldn’t think of the word at the time, thank you. If I had the equipment I would definitely try smoking my own hot dogs since they dont take long to properly cure.