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Chef John's Mini Christmas Hams
August 27, 2016

Brined for 2 1/2 days. Dried thoroughly. Cooked as directed. Came out excellent. Added liquid smoke second day as it is not mentioned in printed recipe. I bought a whole pork loin and got 6 nice chops for recipe. Ground the rest (including fat) and made breakfast sausage patties. Added cherry juice to glaze and a cherry on hamlet. Really enjoyed making this and result was an A-1 keeper!

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