Honey cured ham

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

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