Looking for a good wet cure ham recipe

[wittdog]

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…..

 

[wittdog]

wittdog and Peter,

Thank you, thank you, thank you.

That ham looks great and the recipe (in my paranoia) sounds reasonable. The one I did before called for 5 gal of water with 3/4 bag of Instacure and 5# of salt and 4# of brown sugar; simmering on the stove I could not dissolve all that salt in the water. See why it was salty? I must have put the better part of a half gallon of honey in it and you couldn't even tell for all the salt in the ham.

I'll try this one before I need one to see how it comes out.

Thanks again

5# if Salt That other recipe didn't come from the Morton Salt company did it?