View Single Post
Unread 11-26-2012, 01:40 PM   #17
centexsmoker
Full Fledged Farker
 
Join Date: 09-22-12
Location: Austin, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Wampus View Post
SCHWEET!


Tell me more about this ham.....I have a big fresh ham I plan to cure and smoke for Christmas. Is there a specific recipe you used for yours?
Yeah. I'll post it for you. It was amazing. I got it from the book "Charcuterie: The craft of Salting, Smoking, and Curing" by Michael Ruhlman and Brian Polcyn. Awesome book. That's where the bacon came from too. Everything I've done out of that book has been the best thing I've ever had. Highly recommend the book.

Here is the ham:

American Style Brown Sugar Glazed Holiday Ham

The Brine:

1 gallon water
1-1/2 cups Kosher Salt
2 Packed cups dark brown sugar
1-1/2 ounces of pink salt (Sodium Nitrite)
One 12-15lb with skin and Aitch Bone removed

The Glaze:

1-1/2 cups of dark brown sugar
3/4 cups dijon mustard
1 tablespoon of mince Garlic

Recipe:

Combine all the brine ingredients in a container large enough to hold the ham. Stir to dissolve all the salt and sugar.
Submerge ham in the brine. Weight it down if necessary to keep it fully submerged for 6-8 days (half a day per lb)
Remove ham and rinse thoroughly under cool water. pat dry and place on rack and refrigerate for 12-24 hours to dry.
Smoke the ham at 200 for 2 hours (I used apple and it was awesome)
Meanwhile, mix the brown sugar, Dijon, and garlic in a bowl until smooth. Brush the ham and reserve the remainder.
Continue to smoke the ham at 200 until it reaches internal temp of 155 (4-5 more hours for me)
remove the ham and brush with remaining glaze.
Refrigerate or eat warm right off the pit. We reheated ours and it was unreal. best ham I've ever had and all 20 people that had it agreed. It was destroyed in minutes.

Enjoy
centexsmoker is offline   Reply With Quote


Thanks from: --->