{"id":1439,"date":"2014-04-09T09:30:22","date_gmt":"2014-04-09T16:30:22","guid":{"rendered":"http:\/\/cindawebb.com\/?p=1439"},"modified":"2014-05-03T10:52:46","modified_gmt":"2014-05-03T17:52:46","slug":"my-first-ham","status":"publish","type":"post","link":"https:\/\/cindawebb.com\/?p=1439","title":{"rendered":"My First Ham"},"content":{"rendered":"<p><a href=\"http:\/\/cindawebb.com\/wp-content\/uploads\/2014\/04\/IMG_2441-e1397060897334.jpg\" data-rel=\"lightbox-gallery-bbiTgdXQ\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-1436\" src=\"http:\/\/cindawebb.com\/wp-content\/uploads\/2014\/04\/IMG_2441-e1397060897334-225x300.jpg\" alt=\"IMG_2441\" width=\"225\" height=\"300\" srcset=\"https:\/\/cindawebb.com\/wp-content\/uploads\/2014\/04\/IMG_2441-e1397060897334-225x300.jpg 225w, https:\/\/cindawebb.com\/wp-content\/uploads\/2014\/04\/IMG_2441-e1397060897334-768x1024.jpg 768w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a><a href=\"http:\/\/cindawebb.com\/wp-content\/uploads\/2014\/04\/IMG_2442-e1397060879500.jpg\" data-rel=\"lightbox-gallery-bbiTgdXQ\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-1437\" src=\"http:\/\/cindawebb.com\/wp-content\/uploads\/2014\/04\/IMG_2442-e1397060879500-225x300.jpg\" alt=\"IMG_2442\" width=\"225\" height=\"300\" srcset=\"https:\/\/cindawebb.com\/wp-content\/uploads\/2014\/04\/IMG_2442-e1397060879500-225x300.jpg 225w, https:\/\/cindawebb.com\/wp-content\/uploads\/2014\/04\/IMG_2442-e1397060879500-768x1024.jpg 768w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a><br \/>\nLast November I attended a class on <a title=\"Right Before Thanksgiving\" href=\"http:\/\/cindawebb.com\/?p=1356\">Pig Butchery<\/a> where we learned how to seam butcher an entire side using just a knife. I came home with an entire back leg (the ham) but knew that I would not be able to cure and smoke such a large piece of meat. Chef Paul Buchanan told me I could follow the natural muscle lines and separate the ham into smaller sections. I did that the next day and froze the meat.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-1438 size-medium\" src=\"http:\/\/cindawebb.com\/wp-content\/uploads\/2014\/04\/IMG_2443-e1397060845395-225x300.jpg\" alt=\"IMG_2443\" width=\"225\" height=\"300\" srcset=\"https:\/\/cindawebb.com\/wp-content\/uploads\/2014\/04\/IMG_2443-e1397060845395-225x300.jpg 225w, https:\/\/cindawebb.com\/wp-content\/uploads\/2014\/04\/IMG_2443-e1397060845395-768x1024.jpg 768w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/>Last week, I decided it was time to do some curing. I defrosted one ham, made a brine, and cured the ham in the refrigerator for three days. After the curing time, the ham was removed from the brine and put on a rack in the refrigerator and allowed to form a pellicle. The pellicle is the dried outside of a piece of meat that allows the smoke to adhere.<br \/>\nThis morning I put the ham in my stovetop smoker for a little over an hour. It needed to get to an internal temperature of at least 140\u00b0. It came out beautifully and tastes great &#8211; now if only the pan looked good!<\/p>\n","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/cindawebb.com\/?p=1439\"><img decoding=\"async\" width=\"150\" src=\"\" class=\"alignleft wp-post-image tfe\" alt=\"\" title=\"\" \/><\/a><p>Last November I attended a class on Pig Butchery where we learned how to seam butcher an entire side using just a knife. I came home with an entire back leg (the ham) but knew that I would not be &hellip; <a href=\"https:\/\/cindawebb.com\/?p=1439\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"_links":{"self":[{"href":"https:\/\/cindawebb.com\/index.php?rest_route=\/wp\/v2\/posts\/1439"}],"collection":[{"href":"https:\/\/cindawebb.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cindawebb.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cindawebb.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/cindawebb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1439"}],"version-history":[{"count":3,"href":"https:\/\/cindawebb.com\/index.php?rest_route=\/wp\/v2\/posts\/1439\/revisions"}],"predecessor-version":[{"id":1445,"href":"https:\/\/cindawebb.com\/index.php?rest_route=\/wp\/v2\/posts\/1439\/revisions\/1445"}],"wp:attachment":[{"href":"https:\/\/cindawebb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1439"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cindawebb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1439"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cindawebb.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1439"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}