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Brine and inject for Easter ham?

Unknown
Unknown
edited November -0001 in EggHead Forum
I recently found Egret's maple-bourbon ham recipe on the forum. Thanks for all who posted that recipe. It looks great. However, I did have one question. Most of the time when I cook pork, I brine it using salt, sugar, bay leaves, black pepper, etc.

I was wondering if anyone could advise on whether or not I should brine the ham and inject it with the maple syrup. The reciepe didn't say anything about brining, but I thought it might be something that was taken for granted among those who would be reading this forum.

Thanks in advance from both me and the 12 people I have to feed on Sunday.

Forrest
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Comments

  • Angie2B
    Angie2B Posts: 543
    Personally, I think it might make it too salty if you use salt in your brine. Ham is usually pretty heavily salted on its own. I have heard that alot of people get good results with the maple syrup injection though. Wish I could help more. :)
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  • Angie2B
    Angie2B Posts: 543
    Well, I didn't ask if you were using a fresh ham or one of those ready to eat ones. The above comments were for the ready to eat kind.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    There is a post below with this same exact question, other than brining. It has some great suggestions.

    If you are using a ready to eat spiral cut ham, which I suggest, then I wouldn't brine.

    Fresh ham, I don't have any experience to guide you.

    GG
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  • Unknown
    Unknown
    Thanks so much. I think I am going to skip the brining and just inject the syrup. Thanks for all of yall's help. I appreciate it. Happy Easter.
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  • WessB
    WessB Posts: 6,937
    The salt in a brine is used to create the equalibrium..not included as a flavoring agent...I have brined several turkeys and not one of them was in the least bit salty...way more technical than I can explain..but just my understanding of the process..
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  • WessB
    WessB Posts: 6,937
    You don't want to brine a "pre" cooked ham...and as Grandpa said..I also have no experience with a fresh ham...
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