Pork Loin Ham - second round

Discussion in 'Pork' started by timbrunson, Dec 27, 2013.

  1. Hi everyone, just wanted to show the finished pictures of my second try at pork loin ham. It really turned out nice and tasty. I'm trying to figure out how to get more flavor into the ham though. I used pops brine and then rubbed it with spicy mustard and head country rub. Not salty at all but I'd like to get it a bit "sweeter' like the honey baked ham I've eaten in the past. Any thoughts or advice??  Thanks for looking. Tim B.



     
  2. woodsmoker

    woodsmoker Newbie

    Injecting and letting sit over night might help. 
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Like Woodsmoker said.

    http://www.smokingmeatforums.com/t/152322/ham-loin-loin-ham-foamheart

    Injection makes a difference but the true color doesn't show until after cooking. And they freeze so well. I use more sugar than salt in my cure, AND I add a little maple extract as per a suggestion from Pops. Your nose sometimes fools your mouth.

    Great presentation as well on a platter for a party.

    But those are some nice looking loins you have there yourself, bet you made a lot of people happy!
     
    Last edited: Dec 27, 2013
  4. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Dag nab it man! That looks GREAT!

    B
     
  5. woodsmoker

    woodsmoker Newbie

    I'm going  to be smoking a dinner of Pork Chops with a dry rub and expect them to be really good. I'll up-date beginning

    of next week on the process.  
     

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