WebFeb 13, 2024 · Kosher salt and freshly ground black pepper. Directions. 1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet or large roasting pan with foil. 2. Put the ham cut-side down on the foil ... WebStep 1. Mix 1 gallon of brine per every 10 lbs of ham. For 1 gallon of brine, pour 1 gallon of water, 1/4 cup white sugar and 1 cup picking salt in a stock pot and heat until the salt and sugar are dissolved. The addition of a prepackaged cure is recommended for a …
How to Smoke a Ham: 13 Steps (with Pictures) - wikiHow
WebFeb 14, 2024 · Instructions. 1. Place salts, sugars, spices, and molasses in large food grade bucket. 2. Bring TWO quarts of the water to a … WebApr 7, 2024 · Determine how much meat you'll need. Your ham should be able to feed all of your guests. In general, the recommended serving size for meat is between ½ to ¾ of a pound per person. If you go for bone-in, which you definitely should, lean toward a larger amount since the bone is included in the weight. shorten business
Smokehouse Ham Recipe - Barbecuebible.com
WebStep 2: Strain 2 cups brine into a measuring cup. Using a meat injector, inject this portion of the brine deep into the ham at 1½-inch intervals along the bone. Continue injecting until all the measured brine is used. Step 3: Place the ham in a jumbo heavy-duty resealable … WebFeb 11, 2024 · 4 Brine (Optional, up to 7 Days) Make brine. Add all of the ingredients besides the ham hocks to a large bowl (4 cups of water, 6 tablespoons of Kosher salt, 6 tablespoons of light brown sugar, 1 teaspoon of pink curing salt, 1 bay leaf, and ½ a teaspoon of black peppercorns).Whisk lightly to combine and continue mixing until the … WebJan 18, 2024 · Place in the refrigerator and let it cure for 3 days. Take the ham out of the brine and rinse well with cool water to remove all trace of salt; lightly pat dry with a cloth towel. Allow the ham to continue to air-dry … sanford therapy protocols