When I saw Pops post from two years ago: http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham, I just had to try it. I started a little over a month ago with a 20# fresh hog leg that I picked up from the Restaurant Depot
I asked Pops plenty of questions and prepared the brine according to his directions.
With the skin and excess fat removed, I cut off the shank at the joint and that will go in as well.
Filled a zip top bag half full of water and into the fridge for 30 days in a food safe bucket that I got from our local donut shop
Friday night, I took it out of the bucket and did a fry test. We thought it was a little salty, so I soaked it for about five hours, changing the water three times. Saturday morning, into the MES at 240 with a 75/25 mix of apple and hickory in the AMNPS
Six hours later...
Let it rest for about 30 minutes until I couldn't take it any longer
This was easily the best ham that I have ever had. I finished it for Easter with a simple glaze of ginger ale and brown sugar (kind of a family tradition).
Thanks to Pops as this would not have been possible without his wisdom and guidance.
I asked Pops plenty of questions and prepared the brine according to his directions.
With the skin and excess fat removed, I cut off the shank at the joint and that will go in as well.
Filled a zip top bag half full of water and into the fridge for 30 days in a food safe bucket that I got from our local donut shop
Friday night, I took it out of the bucket and did a fry test. We thought it was a little salty, so I soaked it for about five hours, changing the water three times. Saturday morning, into the MES at 240 with a 75/25 mix of apple and hickory in the AMNPS
Six hours later...
Let it rest for about 30 minutes until I couldn't take it any longer
This was easily the best ham that I have ever had. I finished it for Easter with a simple glaze of ginger ale and brown sugar (kind of a family tradition).
Thanks to Pops as this would not have been possible without his wisdom and guidance.
