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Recipe: A New Styled Ham
Similar Categories: New, Styled, Ham
A New Styled Ham
1 fresh ham -- (not cured)
----brine----
2 cups kosher salt
3 cups dark brown sugar -- packed
2 pods garlic -- cloves separated
10 bay leaves
1/2 cup black peppercorns
4 whole cloves
----injection----
1 cup apricot preserves
1/2 cup red wine
1 teaspoon Worcestershire sauce
1 tablespoon prepared mustard
Submerge ham in brine
Mix up the injection slurry and run it through the food processor till pureed.
After the hind leg of that pig soaks for about 24 hours -- Shoot it up with injection until it kaint hold no more. Then stab it 11 to 14 tines -- pokin a whole shucked out clove of garlic in each wound.
Stuff it in a 250F pit for a low and slow smoke. Should take somewhere's about 9 to 12 hours for a good sized hind leg to git up to somewhere about 170F internal temp.
1 fresh ham -- (not cured)
----brine----
2 cups kosher salt
3 cups dark brown sugar -- packed
2 pods garlic -- cloves separated
10 bay leaves
1/2 cup black peppercorns
4 whole cloves
----injection----
1 cup apricot preserves
1/2 cup red wine
1 teaspoon Worcestershire sauce
1 tablespoon prepared mustard
Submerge ham in brine
Mix up the injection slurry and run it through the food processor till pureed.
After the hind leg of that pig soaks for about 24 hours -- Shoot it up with injection until it kaint hold no more. Then stab it 11 to 14 tines -- pokin a whole shucked out clove of garlic in each wound.
Stuff it in a 250F pit for a low and slow smoke. Should take somewhere's about 9 to 12 hours for a good sized hind leg to git up to somewhere about 170F internal temp.
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