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In Reply to: Home Cured Fresh Ham posted by Bill in Denver on December 04, 2012 at 23:46:06:
I follow this recipe but with a few changes. Try this on for size...
Trim the ham the same way and soak in the brine the same way (I do add more brown sugar though). Every day inject the brine into the ham and put it back into the brine. Make sure that you inject deep into the ham and get right up to the bone. Soak and inject for a total of eight days. After that rinse the ham as best as you can and soak it in ice water for the better part of a day. Change your water often.
Take cherry juice and pineapple juice and mix them 50/50 and inject into the ham all over it and give it as much as it will take. Do this for 2 days. If you can't find cherry juice then you can use Hi-C red. Discard your brine.
Do NOT rinse from this point on. Cross hatch the ham on the what was fat side and put a light rub on it. Do NOT overpower the ham with rub. This is important. Then pack it with as much brown sugar as it will take all over the top. Get your pit ready. When the pit is up to temp put the ham on the rack and then repack the ham with more brown sugar. Let it go until it's maybe/estimated to be about 2-3 hours from being done.
At this time open up 2-3 cans of cherry pie filling. That 2-3 is based on how big your ham is. I like Comstock brand if you can get it. Pour the pie filling all over the ham. Get it inside the hatches, outside the hatches, on top of the hatches. Anywhere it will hold, put it on. Then take pineapple rings and press firmly into the pie filling. You may have to use tooth picks to hold the rings into place until the cherry coating sets up.
Cook it until it's done.
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