I decided to remove the aitch (hip) bone to make it easier to inject my brine along the bone and make it easier to slice.
A picture of the aitch bone removed. Will put this in brine and smoke as well. Good to add to split pea soup or baked beans.
Here is the roast with the aitch bone removed.
I made 2 gallons of brine.
2 cups canning salt
2 cup granulated sugar
1 cup brown sugar
1.5 Cup Maple syrup
1.5 tbsp. maple extract
2 tbsp cure no. 1 pink salt
1/2 C. Pickling spices
2 tbsp. Peppercorns
I mixed the brine first while mixing the brine, I added the spices and a 1 c. of water making sure to count it as part of the water to be used when measuring.
The brine will be infused with the spice flavors, which I hope will go deep into the ham! Spices sure smelled wonderful. I Just brought spices to a boil and took them off the heat to cool and add to brine solution.
I used my Beast injector and injected It all over with 15% brine solution. Was able to get almost 70 oz. injected.
I placed a brine bag in a five gallon bucket a put the injected ham inside along with aitch bone and poured the remaining brine over the top. I sealed the bag added a heavy plate over the bag to ensure the roast stayed fully submerged. I placed the cover on my bucket and put it in the refrigerator. This will be in the brine for 30 days before it gets dried and smoked. See you in 30 days!