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Dr. Pepper Ham

post #1 of 10
Thread Starter 

So I finally got my things together and have started my Dr. Pepper Cured Ham. Unfortunately, I'm not using an actual leg join but rather a deboned pork shoulder. I used slightly over 1tbsp of DQ #1 and 1 2 Liter of Dr. Pepper. Once I bring home a Cambro container from work, I should have it sufficiently covered. 

 

 

post #2 of 10
Thread Starter 

Moved it to its new home today, a sour cream bucket. I also had a moment of SMRT and used a 2 liter filled partly with water to weigh it down. It is currently camped out on the front porch (one advantage of living in Ohio in the winter). 

 

 

I also started a side project with a 2 and half pound boneless shoulder roast I had in the freezer. A friend of mine turned me on to Pickapeppa Sauce (Jamaican Worcestershire sauce, essentially) a while back so I'm using a bottle of that as the flavoring for it. 

 

post #3 of 10

That sauce looks really interesting. Is it hot? How would you describe it's flavor vs. regular worcesteshire sauce?

post #4 of 10
Thread Starter 

It's slightly hot, I would put it somewhere in the mild/medium range of heat. Unless one has absolutely no tolerance for "hot" it wouldn't be bad really. In terms of flavor, I would say sweet, hot, tangy, but still very "brown" like A1 or Worcestershire sauce is. Its made from tomatoes, onions, sugar, cane vinegar, mangoes, raisins, tamarinds, peppers and spices which is then aged in oak barrels like whiskey or wine.

 

http://www.pickapeppa.com/about_pickapeppa.htm

post #5 of 10

Looks good so far,

post #6 of 10
Thread Starter 

Pickapeppa Ham out of the brine and into the oven.

 

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post #7 of 10
Thread Starter 

And done. It didn't take on hardly any of the flavor of the Pickapeppa but otherwise it is tender, juicy and delicious. Considering this is my first time, I will call it a success.

 

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post #8 of 10
Thanks for the link Brandon.
post #9 of 10

That looks very nice can we get a shot of it sliced open or is it gone already. :drool

post #10 of 10
Thread Starter 

It went very quick. However, here are the before, after and sliced pictures of the Dr. Pepper Ham we had for Christmas dinner today. Next time I might try to cook down the Dr. Pepper to get a more concentrated flavor and/or add some brown sugar to the mix. All that aside, everyone was very happy.

 

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