Thread: A Phrasty Ham
View Single Post
Old 11-12-2012, 07:06 PM   #13
chicagokp
Babbling Farker

 
chicagokp's Avatar
 
Join Date: 02-17-11
Location: Chicago north 'burbs IL
Default

Ok, so I read into that I should keep adding sugar until it 'dry'. It just melted into a slather almost immediately.

It tasted fantastic. I'll probably add some more clove, allspice and peppercorns in the brine and in the sugar next time. It was super good, but could have used some more.

I will also get this a try with a proper ham, but damn were the butts good.

Good notes for the future.
__________________
Shirley Fabrication 24x60 staightback cabinet + warmer
Battle Box
Midi UDS
Weber Performer
22.5 Weber OTG
WGA Charcoal
Weber Genesis
chicagokp is offline   Reply With Quote