ham in the TRAEGER

All Meats Including BEEF, PORK, LAMB & GAME
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Commander Cody
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ham in the TRAEGER

Post by Commander Cody »

these are 2 X 15kg hams

i am using the TRAEGER to do these hams for Ally's big day, because i have been told not all would enjoy my WSMed hams, 'cause of the amount of smoke flavour.

so i decided to use the TRAEGER for a nice light smoke and a beautiful golden finish. ( i hope.. :roll: :oops: )

here is the first shot............just plain ready to cook hams.

Image

will take a shot of the finished hams............but, you will have to wait to see the yummy ham on a plate due to not needing it 'till the 9th.

kevin
....up in smoke.....that's where my money goes.....
hoddo
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Location: Northwest Sydney

Re: ham in the TRAEGER

Post by hoddo »

They look great, did you cure/brine them or buy them ready to go?
Commander Cody
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Re: ham in the TRAEGER

Post by Commander Cody »

hoddo wrote:They look great, did you cure/brine them or buy them ready to go?
self brined for 2weeks on a regular brine recepie.

and here it is 8.5 hrs later @ 160f

Image

so i think the TRAEGER did a pretty good job

kevin
....up in smoke.....that's where my money goes.....
hoddo
Posts: 230
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Re: ham in the TRAEGER

Post by hoddo »

Man..They look so good I think I can almost smell them, wait a sec just found a piece of bacon stuck under my keyboard. Looking forward to a pic of them cut.
titch
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Location: Sth East Melbourne

Re: ham in the TRAEGER

Post by titch »

They look good Kev, what temp did you run at to get to 160?.
I am doing 2 hams this weekend and might try one in the Pellet Cooker
Cheers
Titch
Smokey
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Re: ham in the TRAEGER

Post by Smokey »

titch wrote:They look good Kev, what temp did you run at to get to 160?.
I am doing 2 hams this weekend and might try one in the Pellet Cooker
That'd make a good test, If I can grab a pre pickled ham I will do one on Sunday.
Im might two stage it, four-five hours at 70C ish and then take it to 90 C till done or just do it right through at 90C
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
Commander Cody
Posts: 2474
Joined: Mon Apr 13, 2009 8:39 pm
Location: lost in the ozone

Re: ham in the TRAEGER

Post by Commander Cody »

Titch,

i P4ed it 160f for the 1st 3hrs then crancked it to 225f ish till it hit IT of 155f then back to smoke to finish off.

that was just me doing a lazy rest.

took it straight off after the 160f it and wrapped it in cling wrap and letting it cool enough to put in fridge.

smells great......................i wanna try some, but just to be on the safe side i have taken it around to a vegans place to have it baby sat.

kevin
....up in smoke.....that's where my money goes.....
Smokey
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Joined: Fri Jun 26, 2009 5:47 pm
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Re: ham in the TRAEGER

Post by Smokey »

And Im gunna taste some of that ham :D
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
urbangriller
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Joined: Sun Sep 14, 2008 8:46 pm
Location: Perth WA

Re: ham in the TRAEGER

Post by urbangriller »

Love your work Kev!

They look hansome!......or should I say...hamsome! :D

Chris
Common Sense is so rare these days it should be a Super Power!
titch
Posts: 5868
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Location: Sth East Melbourne

Re: ham in the TRAEGER

Post by titch »

Commander Cody wrote:Titch,

i P4ed it 160f for the 1st 3hrs then crancked it to 225f ish till it hit IT of 155f then back to smoke to finish off.

that was just me doing a lazy rest.

took it straight off after the 160f it and wrapped it in cling wrap and letting it cool enough to put in fridge.

smells great......................i wanna try some, but just to be on the safe side i have taken it around to a vegans place to have it baby sat.

kevin
ta mate :wink:
Cheers
Titch
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