| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Toohot | 4 | Servings | ||
INGREDIENTS
| 1 | 10-12lb fresh ham, shank or | |
| Shoulder | ||
| 2 1/2 | qt | Ice cold water 38-40 deg. |
| 4 | oz | Salt (not iodized) |
| 2 | oz | Prague powder #1 or Modern |
| Cure | ||
| 4 | oz | Pure honey |
INSTRUCTIONS
Mix all the above together well to blend the honey. Spray pump the ham using an injector and 16 oz. of the above brine. Put the pumped ham into a suitable container, not aluminium, and let soak in the brine for 5-7 days. Soak a stockenett in some liquid smoke (to make it easier to peel of the stocknett bag)then place the ham in the stock. bag. Wedge the bag in a S.S. hanging hook and place in the smoker @130 deg. F. for one hour without smoke. After the first hour increase the temp on the smoker to 160 deg. and smoke the ham for about 8-12 hours or until the internal temp of the ham is 145-150 deg. F. Place in the fridge. When ready to serve, heat in an oven set to 325 deg. and heat the ham for about 2 hrs. Glaze the ham the last 1/2 hr. with the following. Glaze: 1 cup brown sugar 1 cup pure honey 1/2 cup maple syrup That's it. Mmmm good. Be sure that the ham is in the fridge for the 5-7 days while in the brine. Posted to MM-Recipes Digest by "Phillip Waters" <muddy@ibm.net> on Oct 31, 1999
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