A New Styled Ham Recipe - Cooking Index
A New Styled Ham Recipe - Cooking Index
| 1 | Fresh ham - (not cured) | |
| Brine | ||
| 2 cups | Kosher salt | |
| 3 cups | Dark brown sugar - packed | |
| 2 x | 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.
Source:
Cantina D'italia
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