Thanksgiving 🐖

[Wildfire]

I’m bringing a Traeger smoked ham to thanksgiving next weekend.

Brine for 7 days, air dry for one, smoke for 10 hours.

Following this recipe: https://www.traeger.com/learn/smoked-ham

I’ll update the thread then.

 

[Outdorman]

can't wait to see the finial results

 

[Wildfire]

Happy thanksgiving! Today’s the day this is what it looks like after wet-curing for eight days and air drying for one.
The plan is to smoke for a few hours, then cut the rind off, score the fat and put it back in to finish.

 

[Wildfire]

So this is after 8 hours. I cut the rind off at the three hour mark and scored the fat in a diamond pattern, then left it until now to get up to an internal temp of 145. Then I trimmed the rest of the fat off and applied a maple syrup/apple cider vinegar/ Dijon mustard glaze. Letting the glaze caramelize now then off to dinner.

I tried a piece before the glaze. It tastes like bacon.

 

[Wildfire]

Yea it’s like eating solid chunks of bacon lol. So tasty though.

Happy Thanksgiving!

 

[stackman1]

Torture man!!!!! Happy Ham Day.

 

[RatherBeRiggin]

To me a picture says a thousand words....success.
Looks fabulous and I am sure it was very tasty. Thanks for sharing.