Ham help....

[vikingboy6956]

IMAG0210.jpg

• vikingboy6956
• Mar 20, 2015

I cannot decide what to do with this piece of fresh ham I have in the fridge. I have been cruising the forums almost all day and my head is spinning with information overload!

The weight is just over 3.5 lbs.

Do I wet brine it? If so, will it need to be injected or is it small enough to bypass that. Should I throw it in the pops brine I made and started bacon with last night or do I need to make its own batch

Or do I dry cure it? If I go this route do I just rub the proper amount on the outisdse in 1 application or do I still do it in two stages.

Everything I read today was mostly full size ham with very lengthy curing and hanging times. I'm mainly wanting to cure it and smoke it and then maybe hang for a few days to a week depending on what the temps in my garage are like.

Any direction is greatly appreciated!

 

[cgrubb1]

I would put it in a batch of pop's brine. That's how I do my hams from the hogs I raise, and they are great.
Due to the thickness, you should definitely inject it. Pay special attention to inject around the bone so you don't get bone sour

 

[pops6927]

I agree!  You can get an inexpensive injector at Walmart, about $5.00.  if you have a choice, use the broadcast tip.