I've been planning this smoke / cure for months now... This is following Pops lead so really the credit goes to him... The ham on the other hand... Well... It goes to my belly! Hope you enjoy my meat slide-show... Happy Smokin, Smokin - K
I added a little Mapelene (maple concentrate flavoring) to Pops simple brine
Ham Hock separated
Injected around the bones like Pops describes and then dunked in the brine for close to a month.
In the beer fridge for 25 days...
After a 25 day soaking brine
Drying out for a day prior to smoke
Ham all bagged up and ready for some apple smoke (AMNPS)
Coming along nicely
Out of the ham bag and into the fridge until Christmas. (1 day rest prior to glaze)
The glazing is my cranberry pepper jelly... http://www.smokingmeatforums.com/t/113012/cranberry-pepper-jelly
Re-Glazed every 30 minutes or until the ham was heated to 150*
I missed the part about removing the bones prior to re-heating. Waited to remove them until the morning.
Christmas Dinner: Ham, Mac and Cheese, Holiday coleslaw and garlic taters..
De-boned and sliced up the next morning.. Been eating ham sandwiches for a week now...
HAPPY NEW YEAR!
Edited by Smokin - K - 1/10/12 at 7:16am