It’s time to smoke my Easter ham…instead of a big ol hunk of ham I opted for the 2 small shoulders…time constraints and fridge space…..I inject with a brine of water cure, salt, maple syrup and brown sugar….as all ways I had some help…I’ll be smoking this on Friday…
The ham has been in the smoker for 12 hrs I’m on my second pan of wood chips……2 more pans of wood and an internal temp of 152-155** and the hams will be ready for Easter
Will do fellas...my house is smelling real good right now...Ham smoking in the garage...Fresh and Smoked Polish Sausage boiling away for Sunday...I'm thinking about doing some Scotch Eggs for Easter Brunch....
Ham’s done..I will post sliced pics tomorrow or on Sunday..the ham’s need to cool and the flavors to set.