- Jan 6, 2011
- 26,255
- 4,708
Oven Baked, Cured Shoulder Ham
I had a Pork Butt that I de-boned and split about a week and a half ago. Decided to do a wet cure on the one half. I used Pop's Brine recipe and let it cure for 8 days..
Rinsed it well and let it soak in cold fresh water for about 30 min. changing the water a couple of times.
Patted dry and seasoned with Onion, Garlic & Honey Powder along with some ground pepper.
In the oven at 275º till the IT was 190º Glazed the Ham about 45 min. before I took it up.
Let it rest about 20 min. then sliced..
Glaze:
Just a Good Ham Glaze
½ Cup Brown Sugar
½ Cup Molasses (Or Honey)
A good squirt of Spicy Brown Mustard
1/8 Cup Bourbon (Or More)
¾ tsp. Ground Ginger
¾ tsp. Ground Cinnamon
¼ tsp. Ground Cloves
¼ tsp. Ground Black Pepper
Mix all ingredients till brown sugar has dissolved Spread over the top of ham about an hour from being ready. (You can put it on at any time) If you have enough do it at the beginning and again toward the end.
1/2 Shoulder (Pork Butt) after 8 days in Pop's brine recipe
Rinsed and soaking
Ready to be seasoned Onion, Garlic & Honey Powder with Groung Black Pepper
Seasoned and ready for the oven
Glazed and ready to go back in
Pulled it at 190º to slice (I was shooting for 185º Oh well
A chunk ready to be sliced up
Had to have a little corn bread also had some speckled butter beans
Pretty dang good supper ------ Thanks
I had a Pork Butt that I de-boned and split about a week and a half ago. Decided to do a wet cure on the one half. I used Pop's Brine recipe and let it cure for 8 days..
Rinsed it well and let it soak in cold fresh water for about 30 min. changing the water a couple of times.
Patted dry and seasoned with Onion, Garlic & Honey Powder along with some ground pepper.
In the oven at 275º till the IT was 190º Glazed the Ham about 45 min. before I took it up.
Let it rest about 20 min. then sliced..
Glaze:
Just a Good Ham Glaze
½ Cup Brown Sugar
½ Cup Molasses (Or Honey)
A good squirt of Spicy Brown Mustard
1/8 Cup Bourbon (Or More)
¾ tsp. Ground Ginger
¾ tsp. Ground Cinnamon
¼ tsp. Ground Cloves
¼ tsp. Ground Black Pepper
Mix all ingredients till brown sugar has dissolved Spread over the top of ham about an hour from being ready. (You can put it on at any time) If you have enough do it at the beginning and again toward the end.
1/2 Shoulder (Pork Butt) after 8 days in Pop's brine recipe
Rinsed and soaking
Ready to be seasoned Onion, Garlic & Honey Powder with Groung Black Pepper
Seasoned and ready for the oven
Glazed and ready to go back in
Pulled it at 190º to slice (I was shooting for 185º Oh well
A chunk ready to be sliced up
Had to have a little corn bread also had some speckled butter beans
Pretty dang good supper ------ Thanks
