Thread: Curing a ham
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Old 03-20-2013, 10:28 PM   #34
Wampus
somebody shut me the fark up.

 
Join Date: 06-05-09
Location: Mooresville, IN
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I've done a lot of hams, but last Christmas, I wet cured a fresh ham with this recipe and it was THE BEST ham I've ever had. The family LOVED it.

The recipe is straight out of the book Charcuterie:

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.
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