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Unread 10-30-2012, 04:37 PM   #13
Phrasty
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Thanks guys!

Quote:
Originally Posted by Big slick View Post
My mother in law has been wanting me to smoke a ham. Any good recipes you could recommend if you're not willing to share yours?
Here's a great base to start from.

For a 12-15lb ham use:
1 Gallon Water
1.5 cup Kosher Salt
2 cup Brown Sugar
1.5 oz Cure #1 (Pink salt)

That's a good base for your brine. Add whatever spices & herbs you want. Add any un-crushed spices you'd like (eg cloves, cinnamon, allspice, peppercorns, garlic, chilis) to hot water & stir to dissolve (Make sure to dissolve the pink salt first). Cover & steep for a bit then put it in the fridge and let it cool to 40˚ before adding meat. Brine for 2 lbs a day (12lb ham = 6 days) Then you remove from the brine, wash it off, dry it & smoke + glaze. There you go.

Hope this helps.

Quote:
Originally Posted by gtr View Post


Glad you're putting this up - I love your posts, but I really love your ham posts - I did a ham cured butt last year with one of your recipes and it was fanfarkingtastic! I'm gonna do one for Thanksgiving this year.

Any particular reason for deboning the cuts? Is it for slicing purposes?
Yeah I deboned them so it gives a nicer looking slice. It cures a bit faster as well.

Cheers
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