- Joined Dec 5, 2016
The Girlfriend and I purchased a 1/2 pig from a friend. The Ham came Cured and Smoked. The last one we bought from the same friend came out extremely dry and tasteless. It was cooked in an oven @ 275 till an IT of 165 with 1/2 in of water in pan rubbed with Brown sugar and covered tightly with Foil. What I'm looking for is a solution to fix this issue. I don't want a repeat of the last Ham. Does anybody have a brine recipe with a combination of a rub of some sort to a previously processed Ham. Thank you in advance.