A New Styled Ham

Recipe Ingredients

1		Fresh ham - (not cured)
		Brine
2 cups	474ml	Kosher salt
3 cups	480g / 16oz	Dark brown sugar - packed
2		Garlic - cloves separated
10		Bay leaves
1/2 cup	31g / 1.1oz	Black peppercorns
4		Whole cloves
		Injection
1 cup	237ml	Apricot preserves
1/2 cup	118ml	Red wine
1 teaspoon	5ml	Worcestershire sauce
1 tablespoon	15ml	Prepared mustard

Recipe Instructions

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.

Source:
Cantina D'italia

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