This is the second time I've done a hind leg of pork into a cured and smoked ham for Easter! (The first:
After picking up a bottom round beef roast for corned beef and pastrami, I also ordered, well in advance, a fresh ham...
I want to make a Easter ham this year and as usual I wait until the last minute for it.
So I got a bone-in port butt.
Its 7.38 lb.
I will be using pops brine which says 10-14 days for a butt ham.
So I have to figure out how to de - bone and tie this thing up, then get her in the brine by...
It's time to do a ham for Easter! My dad was famous for his Fassett's Hams;
this year I have the means to try and recreate these for my family, what with the smoker and the right equipment.
I ordered a hog leg from my meat manager friend David Morgan at Green Oaks Albertson's in Fort Worth...