Those look imcredible!! I seem th remember in one of the early threads on Pops' brine that he mentioned it was a weak cure designed for a long period in the brine. Looks like you definitely got a complete cure in a shorter time, so I'd say it's a win.
As for the glaze on a honey baked ham, I don't believe there is any actual honey involved. From what I remember it's a mixture of coarse sugar and ginger. It is then bruleed with a blowtorch.
As for the glaze on a honey baked ham, I don't believe there is any actual honey involved. From what I remember it's a mixture of coarse sugar and ginger. It is then bruleed with a blowtorch.
