I've used the Dizzy Pig recipe with very good results and as a matter of fact i just put a 9lb fresh ham into a brine for Xmas eve diner this morning. Injected it with 2 cups of the brine and in a big zip lock with the rest. The only thing i wasn't all that impressed with on that recipe was the glaze. I think using orange juice was kinda pointless so this year i'm going with pineapple juice. It was still a great ham.
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