Brined fresh ham - Take II

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Nick - the brine was plain old salt,sugar,rub. It was 17#
John - A country ham is actually cured and then smoked and then dried. A fresh ham is just that a plain raw pig leg. :!:
 
Just wondering why did you Brine the Ham. Do you Brine your Pork Butts/Shoulders. I BBQ a fresh ham last summer and cooked it like a Butt/Sholder. it took forever to cook but came out Great. I actually prefered the taste of the Ham to a Shoulder I thought that the meat was sweeter. I am curently Smoking my Easter Ham Cured/Brined with Nitrates real low tem 120 deg 12hrs 145deg w Smoke for 8 and then 165 till the internal temp is done.
 
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Did you get the more traditonal ham flavor by brineing it? Some of the flavor of the Traditional ham comes from the use of nitrates to cure it. I once took a piece of pork loin that I was curing to make canadian baccon (I buy a whole loin and cut it into 3rds and Cure it in a 5 gallon bucket ) and put it on the BBQ pit with Bacon on top and Smoked it like Q 250 deg, the others I smoked in my Electric at real low tems 120 deg 145 deg 165 deg to make Canadian Bacon. The results were great I made pulled pork with a taste of traditional ham. I'm going to try the same thing tomarrow with the Shank of the Ham I am doing for Easter.
DISCLAIMER:I only use the electric smoker for Cured meats. I would never do BBQ on it. For BBQ I only use Charcoal/Wood.
 
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