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Home Cured Ham...

ryantt
ryantt Posts: 2,546
in EggHead Forum
I was asked by a coworker who hates ham...if I’d make her one.  So Norah Grace and I started the process of getting a nice green ham to cure.  Over the last 10days we wet cured it in a mix of sugar, honey, salt, pink salt, coriander, orange zest and Pickering spices. The ham was then pulled out of the cure, then rinsed and left to soak in fresh water for a few hours.  We fired up the grill and got things settled in at 250ish to baptize it in the smoke.  We used the SMOKIN’ FLAVOR MAKER for this cook...we filled it’s wood basket with a mix of apple and hickory wood which provided a few hours worth of smoke.  

The ham was seasoned with a mix of our 2 favorite store bought rubs DizzyPig WonderBird and PineappleHead.  It took about 5hrs to get it up to a temp of 160, before we pulled it off.  

We made a glaze for her to add over the top when she heats it up tomorrow.  The glaze is 1cup of orange marmalade, 1/4cup of ponzu, 1/4 cup of raw honey and last but not least 2tbs of mustard (we used Dijon).  

A few photos of our efforts 

XL BGE, KJ classic, Joe Jr, UDS x2 


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