CajunSmoker
is One Chatty Farker
- Joined
- Feb 6, 2007
- Location
- Rolling...
I cured the fresh ham for a week in a mix of 75% water and 25% pineapple juice with kosher salt, brown sugar, honey, cloves, cinnamon sticks and prague powder #1. Kept it in the beer fridge at 38* in a 2 gallon ziplock bag.
This is after about a 4 hour soak to get as much salt back out as possible.
Put it in the UDS with charcoal and apple chunks and smoked it at 210* for about 6 hours untill the internal temp got to 145*
I basted it with ribbon cane syrup to put a little glaze on it and took it on up to 160*
It looked like this when it was ready to pull.
While all this was going on, I put a couple of chickens in the ECB with yardbird and split a butternut squash and put butter and brown sugar in the cavity to baste it with. Loved the squash