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Wild hog Thanksgiving ham
#1929875
11/26/16 11:40 AM
11/26/16 11:40 AM
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Joined: Jan 2012
Posts: 111
Gurley, AL
SapperDawg
OP
3 point
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OP
3 point
Joined: Jan 2012
Posts: 111
Gurley, AL
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This was a very good addition to our turkey day meal. Whole hind quarter off a wild hog my brother killed in south MS last Christmas. It was just under eight lbs, and I brined it for 2.5 days using Hank Shaw's method described here: http://honest-food.net/2014/04/16/smoked-ham-honey-recipe/Smoked it over pecan wood to 140 IT, while glazing with local honey every hour. Finished it in the oven at 350, and pulled at 160 IT. This turned out fantastic, and if we can get another, will become tradition. 
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Re: Wild hog Thanksgiving ham
[Re: SapperDawg]
#1955362
12/15/16 11:36 AM
12/15/16 11:36 AM
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Joined: Oct 2002
Posts: 18,070
Andalusia, Al. Covington Co.
DEADorALIVE
Old Mossy Horns
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Old Mossy Horns
Joined: Oct 2002
Posts: 18,070
Andalusia, Al. Covington Co.
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Tasted exactly like any ham you got at the store. It's cured, so it has the same pink color, and stayed moist. I've always found it to be WAY better than store-bought pork...less fat and more good, firm meat to them. Can't imagine that'd be the case with a bigger boar, I've never fooled with a boar over about 100 lbs or so. 'Huntress killed a 250 lb sow a few years back, and it was FINE!
Well behaved women never make history.~ Out back
Quit laughing...I think I broke something.
Fifteen is my limit on Schnitzen-Gruben, Baby...
I have OCD and ADD, so everything has to be perfect, but only for a minute.
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Re: Wild hog Thanksgiving ham
[Re: SapperDawg]
#2024566
02/11/17 02:52 PM
02/11/17 02:52 PM
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Joined: Dec 2002
Posts: 11,351
Kennedy, al
globe
Booner
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Booner
Joined: Dec 2002
Posts: 11,351
Kennedy, al
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How would you cook it (time and temp) if you wanted to pull it like bar BBQ?
That does look good!
Everything woke turns to shucks
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