Thank You Phrasty

for the ham recipe.

and this is what I did.

I started with

I got a case because they were on sale



I used two this time and save the others for later.

flat ham, not to worry



I used your basic curing brine:
6 quarts well water
2.25 cups kosher salt
3 cups brown sugar
2.25 oz pink salt #1

plus
1/4 cup ground cloves
1/4 cup ground cinnamon
1/8 cup ground cayenne pepper



Then it sat in the garage for 2 weeks, the temperature stayed in the mid 30s. there was no room in the refrigerator.

two weeks gone and almost ready to smoke

these are flat, I would like them to stayed rolled up more like a ham shape.





roll up and let sit for several hours for the glue to work its magic.


next time I will tie them up with string so the glue can work better.

14 hours in the UDS with apple and cherry to an internal temp of 160*


and the slice shot




I did not glaze this time to check the basic flavor. I have been requested to make more.

tish said:

Ok, so I guess I'm just not getting the Moo Gloo. What is it doing for you in this cook, Harry? 'Splain it to me, 'cause I really want to understand. :grin:

Click to expand...

The de boned leg is more or less flat and the glue is to keep it in more like a ham shape to have a larger slice so you can have a 8" piece instead of a 2" piece.