Wet brined cured for fourteen days in the same cure I use for bacon.
6 tablespoons Morton's kosher salt
6 tablespoons ground black pepper
1.5 cups dark brown sugar
2 cups dark Maple syrup (optional)
3 cups distilled water
2 1/2 teaspoons Prague Powder #1 (pink salt)
Water added to cover ham in bag while curing.
While I’m waiting on the ham to reach temperature, 165 at 250°, I’m glazing it after smoking for three hours.
1/2 cup brown sugar
1/2 cup maple syrup (real)
2 tbl Dijon mustard
3 tbl apple cider vinegar
1/4 tsp cinnamon
1/4 tsp allspice. (Didn’t have any cloves or I would have used that)
First time doing a wild ham so let’s see how this comes out.
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6 tablespoons Morton's kosher salt
6 tablespoons ground black pepper
1.5 cups dark brown sugar
2 cups dark Maple syrup (optional)
3 cups distilled water
2 1/2 teaspoons Prague Powder #1 (pink salt)
Water added to cover ham in bag while curing.
While I’m waiting on the ham to reach temperature, 165 at 250°, I’m glazing it after smoking for three hours.
1/2 cup brown sugar
1/2 cup maple syrup (real)
2 tbl Dijon mustard
3 tbl apple cider vinegar
1/4 tsp cinnamon
1/4 tsp allspice. (Didn’t have any cloves or I would have used that)
First time doing a wild ham so let’s see how this comes out.
Sent from my iPhone using Tapatalk
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