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Ингредиенты
- 1 x 10-12lb fresh ham, shank or possibly Shoulder
- 2 1/2 quart Ice cool water 38-40 deg.
- 4 ounce Salt (not iodized)
- 2 ounce Prague pwdr #1 or possibly Modern Cure
- 4 ounce Pure honey
Инструкции
- Mix all the above together well to blend the honey. Spray pump the ham using an injector and 16 ounce. 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 hrs or possibly till 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 hours. Glaze the ham the last 1/2 hr. with the following. Glaze: 1 c. brown sugar 1 c. pure honey 1/2 c. maple syrup Which's it. Mmmm good. Be sure which the ham is in the fridge for the 5-7 days while in the brine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1896g | |
| Recipe makes 4 servings | |
| Calories 1745 | |
| Calories from Fat 693 | 40% |
| Total Fat 76.84g | 96% |
| Saturated Fat 20.83g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 886mg | 295% |
| Sodium 26106mg | 1088% |
| Potassium 3410mg | 97% |
| Total Carbs 31.97g | 9% |
| Dietary Fiber 0.1g | 0% |
| Sugars 23.28g | 16% |
| Protein 217.63g | 348% |
