So doing my first pickled xmas ham on the Weber kettle and got a few questions.
I have had a read and still filtering through a lot of posts.
Did a supermarket ham some time back
based on the guide from the Weber book which was pretty amazing but this is now next level for me, about time
I have ordered a pickled ~4.5kg leg on the bone from my butcher and it should be hanging up at the butcher's as of yesterday. Picking it up tomorrow arvo.
Any suggestions for any other prep or chuck it in the fridge till xmas day? Have a small (gulp) empty beer fridge to house it in till then.
Should I have the butcher vac it as its a few days and open the seal on xmas day?
Plan is to use the low and slow snake method with apple wood chunks.
Got myself a BBQ buddy remote thermo yesterday also. Love me gadgets!
Its on special at Bunnings at the moment at $24 in case anyone needs one.
How long roughly would it be in the kettle before I take the skin off?
Should I smoke before taking the skin off?
If I read right, start basting @ around 120f and every 15 mins till I hit 140f? Still filtering through the glaze recipes on here
How long would the whole process take roughly for a ~4.5kg piece? Not sure what time to start and be ready for around 2-3pm.
Now for my main dilema lol... I have read to do the ham the day before, then ice bath it and let it settle which if I understood right should also settle the salty flavor? I dont have the time to do that, its all gotta be done on the day, so either cloves with a glaze or pineapple with a glaze to combat the salt? Or would the glaze combat it no matter if I go pineapple or cloves? If thats the case, which option would compliment the apple wood smoke more?
Cheers in advance