Thank You Phrasty
for the ham recipe.
and this is what I did.
I started with
I got a case because they were on sale
I used two this time and save the others for later.
flat ham, not to worry
I used your basic curing brine:
6 quarts well water
2.25 cups kosher salt
3 cups brown sugar
2.25 oz pink salt #1
1/4 cup ground cloves
1/4 cup ground cinnamon
1/8 cup ground cayenne pepper
Then it sat in the garage for 2 weeks, the temperature stayed in the mid 30s. there was no room in the refrigerator.
two weeks gone and almost ready to smoke
these are flat, I would like them to stayed rolled up more like a ham shape.
roll up and let sit for several hours for the glue to work its magic.
next time I will tie them up with string so the glue can work better.
14 hours in the UDS with apple and cherry to an internal temp of 160*
and the slice shot
I did not glaze this time to check the basic flavor. I have been requested to make more.
Great lookin' hams!
All you need are buttermilk biscuits and redeyed gravy and you are good to go. Outstanding!
Ok, so I guess I'm just not getting the Moo Gloo. What is it doing for you in this cook, Harry? 'Splain it to me, 'cause I really want to understand. :grin:
Looks like some very good ham there.
That is some Fine Lookin Ham !! Good Job !! :thumb:
Looks mighty tasty CH!:clap:
Those look great!
Beautiful lookin' cook....I assume you were happy with the results? I have the "ham thing" on my list to try.
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