I need a recipe for a brine for a fresh ham . PLEASE

Unknown

I am about to embark on cooking my first "fresh" ham. I know it's late, with Easter being tomorrow but I'd like to try anyway. [p]Does anybody have a brine recipe for a 10lb butt-end fresh ham? [p]Also, I'm used to the usual 3-4 hours to warm a pre-cooked ham. How long should I cook this 10 lb monster, and at what temp?

Wise One

Ham Boy, most of my brine recipes are for poultry and fish but here is one that Nature Boy submitted for chops. It should work well.[p]Brined Chops
Submitted by NatureBoy
Here is a recipe for you to try with pork chops. You know the kind of pork chops with very little fat that often comes out like cardboard if even slightly overcooked. A brine works great for these, and I have been using a brine posted on another forum from Spice Cooks. I wanted to try something new with the brine, and the results were fab. Next time you have those super lean loin chops, give it a try. I think an overnight brine with the same mix would be good on a whole loin.
Ingredients:
1 cup water
1 cup apple juice
¼ cup salt
¼ cup soy sauce
1 chopped stalk lemongrass
6 cloves chopped fresh garlic
¼ cup brown sugar
¼ cup pure maple syrup
2 TBS pepper [p]Directions:
Boil the mixture to infuse the flavors, and chill with ice-in-a-ziplock.
Brine the chops in a ziplock for 4 hours
Rinse, pat dry, and coat with pepper/corriander/sage/onion powder (don't use any salt), and a layer of yellow mustard.
Grilled the chops like steaks, maybe 600 for 4 minutes a side, then dwelled to an internal temp of 145-150. They were juicy and the flavor was awesome all the way through.

Unknown

Ham Boy,[p]Here's one I used last year and it was great. In fact,
I'm doing the same thing with a 22 pounder for tomorrow.[p]http://www.razzledazzlerecipes.com/ham-recipes/coca.htm[p]Here is the main link:
http://www.razzledazzlerecipes.com/ham-recipes/
Some are for cooked hams, some for fresh - you'll have
to check it out.[p]Good luck,[p]K_sqrd

badbruce

Morning Ham Boy,
With tomorrow being Easter it's too late for this recipe, it takes about a week. I also use this recipe for Canadian Bacon, 6 day soak.
bruce

[ul][li]http://biggreenegg.com/recipes/newRecipes/pork0140.htm[/ul]