Fresh Ham

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mikelens

Smoke Blower
Original poster
Aug 17, 2016
107
99
Bay Shore, Long Island, NY
I pulled a boned & tied 1/2 fresh ham out of the freezer. Just want to brine it in salt, sugar & spices for a couple days. It's about 9 lbs. I want to slice & serve. Was thinking 250 for 10 hrs or so till IT hits 145. Thoughts? I'm concerned about the safety of my cook.
 
If you eliminate the nitrite, you will have a pork roast....  Not a ham...

May I suggest...

1 pint of chicken stock or vegetable stock..

2 tsp. cure #1...

90 grams of kosher salt....

45 grams of white or brown sugar...

Warm the stock and dissolved the above except the cure..  cool the stock and dissolve the cure....

Inject ALL of the solution in the pork meat at 1 1/2" intervals..   Refrigerate in a zip bag for 5 days....  

Cook as you would a pork roast....

You will have a great flavored ham that is moist....

I use the injector from

 
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I cook my pork to an IT of 165....  USDA says all you need is an IT of 145... 

250 for 10 hours "might " be OK..  The "stall" will determine the time...   That stall is totally unknown....
 
I pulled a boned & tied 1/2 fresh ham out of the freezer. Just want to brine it in salt, sugar & spices for a couple days. It's about 9 lbs. I want to slice & serve. Was thinking 250 for 10 hrs or so till IT hits 145. Thoughts? I'm concerned about the safety of my cook.
The time may be long, I thinking about 5 hours, but the IT is fine...JJ
 
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