Starting the curing process today so these will be done by easter. Hope they turn out as good as the one I did for christmas!
I know.. not a true ham but these are readily available where I am
Never seen a fresh ham around here before.
de-skinned, will be making rinds from them.
Injected both with 16oz of brine and then dunked them in the brine bucket
The brine I'm using is a modified version of pop's, instead of white sugar I substituted grade A real maple syrup.
Going to let them go for 20 days, smoke and then refrigerate until easter. Will update thread!