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yep, really showed my ignorance there. finally found the thread on curing. Butcher was right and i ruined a perfectly good cut for ham. Delicious pulled pork though!
So, I am used to ribs and briskets... a friend handed over a 20+lb leg of pork and told me to make ham out of it for Thanksgiving. Ok... research, research, found a good Brine recipe and instructions to brine for 16hrs. Thawed leg in garage which is constant 45-50 degrees, then cooked up some...