Making Ham
In response to a request from the pacific northwest:
Take a pig back leg (see previous post) and cut it in half at the widest point sawing through bone. This creates what I refer to as a shank portion (bottom down to the knee) , and a butt portion (up to the either the ball joint of the hip or half the pelvis depending on your pig cleaning technique).
Create a brine:
I find the easiest thing to do is buy Morton's Tender Quick. Directions call for 1 cup of it with 4 cups of water. I find that I like the effect from 1 cup of morton tender quick and half a cup of brown sugar with about 6 to 8 cups of water.
submerge your ham in the brine for at least 24 hours, but longer is better up to a point (a week).
Take ham out and let it dry, then apply smoke for 1.5 to 3 hours then either wrap it or take it to the oven and heat it to a fully cooked state (155 degrees F)
EAT!!!
or cool it to room temp, wrap it up and freeze/refridgerate
then you can pull it out, warm it to 140 F and serve with a delicious glaze
Take a pig back leg (see previous post) and cut it in half at the widest point sawing through bone. This creates what I refer to as a shank portion (bottom down to the knee) , and a butt portion (up to the either the ball joint of the hip or half the pelvis depending on your pig cleaning technique).
Create a brine:
I find the easiest thing to do is buy Morton's Tender Quick. Directions call for 1 cup of it with 4 cups of water. I find that I like the effect from 1 cup of morton tender quick and half a cup of brown sugar with about 6 to 8 cups of water.
submerge your ham in the brine for at least 24 hours, but longer is better up to a point (a week).
Take ham out and let it dry, then apply smoke for 1.5 to 3 hours then either wrap it or take it to the oven and heat it to a fully cooked state (155 degrees F)
EAT!!!
or cool it to room temp, wrap it up and freeze/refridgerate
then you can pull it out, warm it to 140 F and serve with a delicious glaze
posted by steven-hoffman | 2:09 AM
2 Comments:
Much appreciated!
here is a long-ago post that Brian put up with more detail on brining solution for making a wicked ham.
You guys might have your own recipes but here is what I made last week. It turned out really well. It had the pink color of store-bought ham and it tasted even better. Michelle really like it and she is usually suspicious of the wild game that I cook.
1 cup Kosher salt
1 cup Brown Sugar
½ cup Tender Quick
bay leaves
pickling spice
cloves
1 ½ gallons water
fresh ham (bone-in)
Dissolve salt, sugar, and Tender Quick in ½ gallon warm water. Add remaining water and ice if you want to use the brine right away. Add the seasonings.
Use a sharpening steel to create some holes around the bone and through the center of the meat. Place the ham in brine solution for 4 ½ days (Monday night to Saturday morning). Soak ham in fresh water for 2 hours before cooking. Cook to an internal temperature of 155. Use Hickory wood for flavor.
-I summarize the comments made after the initial posting:
Use a big ass syringe to inject brine don't stab your nice sharpening steel into the pork
If you don't have enough room to refridgerate a bucket full o' brine wrap season outside of ham with dry ingredients wrap in in plastic then use your injector to fill the insides up with brine.
wrap some more to close up hole in the plastic caused by injection
leave wrapped up in fridge for a week then smoke
-Yummy
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