I purchased a Fresh 24 lb ham for Easter. I have put it in a Brine of
1 gallon apple Cider,
2 Gallons Water,
2 cups Kosher Salt
1lb Brown Sugar
6 oz Maple Sugar
6 cloves crushed
some ground cinnamon
Garlic cloves crushed
Lat night and plan on leaving it until Saturday morning.
My plan is to smoke it at 120-140 Degrees for about 16 hours than finish it in the oven at 250 Easter morning until it is 160 degrees. Right now it is just sitting in the brine. Would it help with the pickling flavor if I injected the ham today and let it sit till Sat morning or am I better off just brining and go with it as it.
This is my first time smoking something this big, I understand it won't be fully cured but just want to get some of the flavor imparted in it so it tastes different than my pulled pork everyone is used too. Any suggestions anyone could give would be appreciated.