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BlueSmokes ham recipe

BordelloBordello Posts: 5,926
edited 8:21PM in EggHead Forum
This was the only small ham I could find, that's why I used it.[p]I used a small (1/4) piece of cure 81 ham, didn't have an injector so I soaked it in apple cider overnight. Next day I bought an injector and injected the ham with more apple cider and let sit overnight again. Next day I smoked it with apple chips at about 210° to an internal 150° then coated it with the 50/50 mixture of orange juice and honey, let it cook about 15 minuets more. Absolutely wonderful. The next one will be a whole cure 81 and I will share it with my neighbors.
My Thanks to BlueSmoke for his wonderful recipe.
New Bob


  • BlueSmokeBlueSmoke Posts: 1,678
    New Bob,
    The credit is all yours - Congratulations! I'm just glad to have been of a little help.

  • BlueSmokeBlueSmoke Posts: 1,678
    New Bob,
    A really good addition to that oj/honey mop is a "snort" of Cointreau, bitter orange liqueur. When I lived closer to the border, I used to use "Controy", a Mexican knock-off of Cointreau. Orange bitters (just a couple of drops) is another good addition, and I hear that Cuban grocers carry bitter orange juice. I haven't been able to try the latter, but that ought to be good too.

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