Bad City Ham?

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Rulhman is a down vote for sure. I’ve only seen some of his recipes, and they mostly make no curing sense. Just a writer trying to make money on a book.
 
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Does the color of the fat around the artery indicate this ham is bad?

I just completed my first wet/city cured ham followed by hot smoking. The ham was then frozen.

I followed this recipe, adjusted to the weight of the ham, and wet cured in a cooler.
  • 1 (5-pound) ham, uncured and uncooked
  • 2 litres of water
  • 3/4 cup kosher salt
  • 1 cup turbinado sugar
  • 1/4 cup molasses
  • 1/4 teaspoon ground cloves
  • 1 tablespoon Insta Cure No. 1 pink salt
I am new here but I would like to add, Youtube is a source of information also. I searched wet curing a Holiday ham and wet curing a green ham. Overall I found it somewhat confusing but I had gained some knowledge then I came here for more personal guidance but I eneded up with a good ham.
Our walmart started selling picnic roast, around 11lb's with the skin on it and no added cure are salts . Thats a cheap way to practise before a holiday cook with friends and family coming over.

One thing I learned here is it better to weigh your ingredients than measure it by volume.
 
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