wittdog
Master Chef
First welcome yins to the forum….here is what I use….
I use the same brine that I use for the Canadian Bacon recipe found here http://www.bbq-4-u.com/viewtopic.php?t=4540. Make sure you inject the ham and then brine it for a week….When you take it out of the brine scrub the outside of the ham to remove any residual salt.. We use a dedicated scrub brush for this. Here is how my xmass ham came out http://www.bbq-4-u.com/viewtopic.php?t=6970. Hope this helps…My mom who doesn’t use salt at all doesn’t think that this ham is salty…..
I use the same brine that I use for the Canadian Bacon recipe found here http://www.bbq-4-u.com/viewtopic.php?t=4540. Make sure you inject the ham and then brine it for a week….When you take it out of the brine scrub the outside of the ham to remove any residual salt.. We use a dedicated scrub brush for this. Here is how my xmass ham came out http://www.bbq-4-u.com/viewtopic.php?t=6970. Hope this helps…My mom who doesn’t use salt at all doesn’t think that this ham is salty…..