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Feb 12th, 2024
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 SMOKING HOG HAM
#47016
12/19/05 08:32 PM
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Joined: Dec 2004
Posts: 55
OLD GUN
OP
Outdoorsman
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OP
Outdoorsman
Joined: Dec 2004
Posts: 55 |
Friend gave me a large ham off a wild hog.I want to use pecan to smoke it.Anyone have suggestions:seasonings,marinates etc.
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Re: SMOKING HOG HAM
[Re: OLD GUN]
#47017
12/19/05 09:51 PM
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Joined: Dec 2005
Posts: 35,498
Guy
THF Celebrity
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THF Celebrity
Joined: Dec 2005
Posts: 35,498 |
I only smoked one ham. I covered it with honey and packed it with brown sugar. It was hit!
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Re: SMOKING HOG HAM
[Re: OLD GUN]
#47018
12/20/05 12:41 AM
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Joined: Aug 2005
Posts: 39
raiderred
Light Foot
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Light Foot
Joined: Aug 2005
Posts: 39 |
Is the ham "cured" or straight off the hog? I don't know if it makes a difference, but I smoked several cured hams over the years, all with good results. I've used a charcoal smoker and a propane smoker and they all turned out great--although I have to lean towards charcoal for better flavor (sorry Hank Hill!).
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Re: SMOKING HOG HAM
[Re: OLD GUN]
#47019
12/20/05 12:20 PM
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Joined: Oct 2004
Posts: 347
DPD25
Bird Dog
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Bird Dog
Joined: Oct 2004
Posts: 347 |
Pecan is great...For the marinade, I use:
1 jar of Ribbon cane syrup
1/2 cup Worchester Sauce
1/4 cup Soy Sauce
As much minced Garlic as you like
1/2 cup DARK Braon Sugar
Black Pepper to Taste.
Marinate for at least 24 hrs...48 would be better.
Smoke at 225 degrees for 45 minutes PER POUND. Make sure to have water in a pan under the ham. Mine have always turned out very good with this recipe...
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Re: SMOKING HOG HAM
[Re: DPD25]
#47020
12/20/05 12:21 PM
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Joined: Oct 2004
Posts: 347
DPD25
Bird Dog
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Bird Dog
Joined: Oct 2004
Posts: 347 |
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Re: SMOKING HOG HAM
[Re: OLD GUN]
#47021
12/20/05 04:16 PM
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Joined: Mar 2005
Posts: 1,397
Buck_N_Hook
Pro Tracker
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Pro Tracker
Joined: Mar 2005
Posts: 1,397 |
DPD25's recipe sounds good.
I have done a couple of wild hogs and smoked at 300 degrees for about 30 minutes per lb. I usually let it set uncovered for 1.5-2hrs then wrap in foil for the rest of the time. Have not tried it yet but will this weekend, use an injector and inject some marinade in there and use your favorite rub on the outside. I use pecan wood also.
"People have more fun than anybody I know!!!"
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Re: SMOKING HOG HAM
[Re: Buck_N_Hook]
#47022
12/20/05 04:40 PM
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Joined: Dec 2004
Posts: 55
OLD GUN
OP
Outdoorsman
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OP
Outdoorsman
Joined: Dec 2004
Posts: 55 |
Thanks for all the help.I'll try tomorrow weather permitting.
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Re: SMOKING HOG HAM
[Re: OLD GUN]
#6864982
08/22/17 03:53 PM
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Joined: Sep 2009
Posts: 18,543
NewGulf
THF Celebrity
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THF Celebrity
Joined: Sep 2009
Posts: 18,543 |
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Re: SMOKING HOG HAM
[Re: OLD GUN]
#6865096
08/22/17 05:17 PM
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Joined: Dec 2008
Posts: 22,630
Cast
THF Celebrity
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THF Celebrity
Joined: Dec 2008
Posts: 22,630 |
If it's just fresh pork and not a cured ham, brine it in 1g water with 1c salt and 2c sugar dissolved in it. Make as many gallons as you need to fill the container/ice chest to cover the meat. Keep this covered with ice for a day or so. Get your smoker going low and slow with hickory. Dry rub it with a sweet rub or a SPG rub. I like sweet on pork and turkey. Smoke it at least ten hours below 200 and pull it to rest and finish. The next day wrap in foil and oven heat it until your temp probe reads 145. Enjoy.
Cast ![[Linked Image]](http://winsounds.com/wp-content/uploads/2013/11/Longhorn-Logo.png) I have a short attention spa
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Re: SMOKING HOG HAM
[Re: Cast]
#6865163
08/22/17 06:15 PM
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Joined: Oct 2004
Posts: 39,549
redchevy
THF Celebrity
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THF Celebrity
Joined: Oct 2004
Posts: 39,549 |
If it's just fresh pork and not a cured ham, brine it in 1g water with 1c salt and 2c sugar dissolved in it. Make as many gallons as you need to fill the container/ice chest to cover the meat. Keep this covered with ice for a day or so. Get your smoker going low and slow with hickory. Dry rub it with a sweet rub or a SPG rub. I like sweet on pork and turkey. Smoke it at least ten hours below 200 and pull it to rest and finish. The next day wrap in foil and oven heat it until your temp probe reads 145. Enjoy. Very similar to what my brine is, except I include a 1/2 cup of my dry rub per gallon also. It comes out great.
It's hell eatin em live
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Re: SMOKING HOG HAM
[Re: Cast]
#6867995
08/25/17 03:39 AM
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Joined: Feb 2005
Posts: 1,846
Greg Z
Pro Tracker
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Pro Tracker
Joined: Feb 2005
Posts: 1,846 |
I used a brining bag and Mortons Tender Quick. Also used an injection needle and put in the fridge for a week turning once a day.
If you want a glaze or rub go for it. Make sure interior temp is above 165 degrees
Z
Last edited by Greg Z; 08/25/17 03:41 AM.
Greg Ziemer
Sewell Lexus
214-597-6006
Life's short... Enjoy the ride!
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