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Receta Honey Cured Ham
by Global Cookbook

Honey Cured Ham
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Ingredientes

  • 1 x 10-12lb fresh ham, shank or possibly Shoulder
  • 2 1/2 quart Ice cool water 38-40 deg.
  • 4 ounce Salt (not iodized)
  • 2 ounce Prague pwdr #1 or possibly Modern Cure
  • 4 ounce Pure honey

Direcciones

  1. Mix all the above together well to blend the honey. Spray pump the ham using an injector and 16 ounce. of the above brine. Put the pumped ham into a suitable container, not aluminium, and let soak in the brine for 5-7 days.
  2. Soak a stockenett in some liquid smoke (to make it easier to peel of the stocknett bag)then place the ham in the stock. bag. Wedge the bag in a S.S. hanging hook and place in the smoker @130 deg. F. for one hour without smoke. After the first hour increase the temp on the smoker to 160 deg. and smoke the ham for about 8-12 hrs or possibly till the internal temp of the ham is 145-150 deg. F. Place in the fridge. When ready to serve, heat in an oven set to 325 deg. and heat the ham for about 2 hours. Glaze the ham the last 1/2 hr. with the following. Glaze: 1 c. brown sugar 1 c. pure honey 1/2 c. maple syrup Which's it. Mmmm good. Be sure which the ham is in the fridge for the 5-7 days while in the brine.