Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | 10-12lb fresh ham, shank or |
| \N \N | Shoulder |
| 2½ quart | Ice cold water 38-40 deg. |
| 4 ounces | Salt (not iodized) |
| 2 ounces | Prague powder #1 or Modern |
| \N \N | Cure |
| 4 ounces | Pure honey |
Mix all the above together well to blend the honey. Spray pump the ham using an injector and 16 oz. of the above brine. Put the pumped ham into a suitable container, not aluminium, and let soak in the brine for 5-7 days.
Soak a stockenett in some liquid smoke (to make it easier to peel of the stocknett bag)then place the ham in the stock. bag. Wedge the bag in a S.S.
hanging hook and place in the smoker @130 deg. F. for one hour without smoke. After the first hour increase the temp on the smoker to 160 deg.
and smoke the ham for about 8-12 hours or until the internal temp of the ham is 145-150 deg. F. Place in the fridge. When ready to serve, heat in an oven set to 325 deg. and heat the ham for about 2 hrs. Glaze the ham the last ½ hr. with the following. Glaze: 1 cup brown sugar 1 cup pure honey ½ cup maple syrup That's it. Mmmm good. Be sure that the ham is in the fridge for the 5-7 days while in the brine.
Posted to MM-Recipes Digest by "Phillip Waters" <muddy@...> on Oct 31, 1999