A New Styled Ham Recipe - Cooking Index
|1||Fresh ham - (not cured)|
|2 cups||474ml||Kosher salt|
|3 cups||480g / 16oz||Dark brown sugar - packed|
|2||Garlic - cloves separated|
|1/2 cup||31g / 1.1oz||Black peppercorns|
|1 cup||237ml||Apricot preserves|
|1/2 cup||118ml||Red wine|
|1 teaspoon||5ml||Worcestershire sauce|
|1 tablespoon||15ml||Prepared mustard|
Submerge ham in brine
Mix up the injection slurry and run it through the food processor till pureed.
After the hind leg of the pig soaks for about 24 hours -- Shoot it up with injection until it can not hold anymore. Then stab it 11 to 14 times -- poking a whole shucked out clove of garlic in each wound.
Put it in a 250F pit on low and slow smoke. It should take somewhere about 9 to 12 hours for a good sized hind leg to get up to somewhere about 170F internal temp.
Unrated, please add a rating
Submit your rating:Click a star to rate this recipe.