American style glazed ham

[Bonejour]

One of the hams from the pig I took with Neil and his GSGS buddies in January. Both hams spent one week in the brine, then aged over the weekend in the fridge before maple smoking till they reached internal temp of 155 deg.
Tasty!



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[NBK]

That looks delicious Don! What is your brine recipe?

 

[Lungpopper]

Looks good Don.

 

[Bonejour]

That looks delicious Don! What is your brine recipe?

1.5 C kosher salt, 1 gal water, 1.5 oz pink salt, 2 C dark brown sugar. The glaze was 1.5 C BR sugar, 3/4 C Dijon mustard and 1 T minced garlic.


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[Bowman]

 

[Hallx7]

Sounds delicious. I'm going to have to try that glaze.

 

[SurfNHuntSD]

Yea that looks super good, with the caprese salad. Nice job

 

[Baldkrash]

That's why I buy a pig tag!

 

[NBK]

I was one of the lucky ones. Bonejour made a special delivery and dropped off a generous bag of his homemade smoked swine. It was every bit as delicious as the picture depicts. Yummmmy!

Thanks a bunch Don!