hams coming out of the brine, got a question for you meat gurus

[KFhunter]

I've got half a dozen half hams coming out of the brine, can I freeze them now and smoke later?  Or should I smoke lightly then freeze?  Or fully cook to 160 internal with smoke?

I want to make hams for the holidays and try different recipes, so I don't want have 6 smoked hams in the fridge all cooked identically.  It's a very basic wet brine  1c salt  1c sugar 1tbsp+ morton quick cure per gallon water and injected all through the hams,  today is day 28 in the brine.


My bacon came out already and it's great, smoked it in applewood 4hrs to 160 internal, sliced and vacuum packed.  I'll probably never buy store bought bacon again.


in hind sight I should have froze the hams raw then brined 28 days prior to thanksgiving, and again 28 days prior to Christmas - all well, they're all brined up now so what to do now?

[trapperguy22]

I would smoke them now to 140 then pull out and cook when ever you want. I do it that way all the time they turn out get!!!

[Whitpirate]

I'd smoke to 140 and freeze.  Make sure to retherm to fully cooked desired temp.   I've got a country-style ham curing now but it isn't gonna go 2 years.

[Stein]

I have nothing to add other than the fact that you have an awesome problem.

[N7XW]

I have nothing to add other than the fact that you have an awesome problem.

 

[KFhunter]

I smoked them all day long, probably 7-8 hours at 180 then bumped to 200 last couple hours.  I got them to internal 135-140 depending on where I stuck the probe, wrapped them tight in cello wrap and they're in the freezer

Should be good and tasty