I started with a pork shoulder and removed the section of meat above the flat part of the bone. Stuffed it in some netting and rubbed it down with cure #1, salt and sugar and placed it in the frig.
When I started the ham I wasn't sure what I was going to do with it, so I didn't add anything in the line of spices to it, that is till I started grinding peppers and I got the idea. After 10 day curing I pulled it out and rubbed it down with a little garlic and onion powder and a lot of the fresh ground pepper.. as much as would stay on the sucker. and stuck it back in the frig again for a 2 day rest.
I thought about smoking it but wanted a more traditional taste (plus I really haven't had the time to smoke lately) so it was done in the oven over a pan of water at 200° for a few hours till it got to 154 and then pulled it to cool.
Back in the frig till the next day when I could slice it.
This came out real flavorful, and moist. The heat of the pepper is almost perfect for me.
Thanks for checkin out my ham.