Followed recipe except for the pink curing salt. I did not have any in house. Still came out Perfect! 2 1/2 days brining followed with a half hour of clean water soak. Grilled it on the Big Green Egg. Amazing! Next time I will make the sauce.
I have enjoyed preparing Easter dinner for the past 16 years. I seek out a good ham not smoked as local as possible with some pretty good results. This year I purchased 1/2 pig to support a friend's new farm endeavor and therefore had a leg of pork. I did not want it smoked so fresh ham it was. I followed this recipe no changes and it was the most delicious ham I have ever served up at our family Easter dinner. The flavor is complimentary to the meat but not overpowering. I did pick up a meat injector for about 4 and injected the brine evenly through the leg of pork before brining. I would recommend doing this. After brining I did the coldwater soak for about 6 hours and the salt level was just about perfect to my taste. I don't like overpowering salt flavor. I served the maple honey glaze on the side it went well with everything from the ham to the potatoes to shrimp! Try this recipe homemade is amazing!
I made this with 2 pork loins, and have been making bacon and Canadian Bacon for some time. BUT the salt and cure levels are RIDICULOUSLY HIGH. Normal curing uses the EQ method. A seven pound piece of meat should use, in a brine ... just over 1/2 ounce of cure. The salt should be ... 5 ounces of salt. This is CRAZY high. Pink salt or curing salt is toxic to humans but is not present in finished, cured meats in a high enough dose to cause illness or death.
I used two boneless pork butts one 8lb one 9lb and cooked them differently. I followed the brine recipe except I didn't have pink salt so I subbed sea salt. I was able to brine both butts in same large ss stock pot. I brined for 3 days then rinsed in fresh water for about 15 min. I tied the butts. I smoked the 9lb butt in my Masterbuilt electric smoker at 275F with Hickory chips until it reached 150F about 2.5hrs. I baked the other 8lb butt in the oven as per recipe but without star anise instead used ground cloves and cinnamon. The verdict: Both were super juicy but everyone thought the smoked butt was FANTASTIC. The baked butt ended up tasting salty but still OK. Next time I will rinse in fresh water for longer. As for the sauce I used Hazelnut syrup instead of Maple and it was also Fantastic. Thanks for the recipe.
added another half cup of brown sugar 1/4 cup of pickling spice. Brined 7 days.. Apricot Rum glaze ( 1/2 cup apricot jam 1 tbs yellow mustard 1/4 cup brown sugar. 1.5 shots of rum) smoked 5 hours at 160 with hickory last 3 hours 250 degrees glazed an hour before it finished. it is just crazy good
I rate 1st try with this recipe a 5 star...Recipe inspired me to fulfill another try at making a holiday ham...last year was 1st attempt and well it came out like apork roast.....this year much much much b etter...I bought a fresh ham from the market cured for 2 1/2 days...the steps to follow were self explanatory in which is another plus for me because I am the type who over thinks on things when doing for the 1st time...We are very happy with the results...Thank you Chef John
I made it for the first time Followed recipe exectly it came out Perfect! 1 1/2 days of brining followed with 10 minute water soak. Grilled it in Neff Oven Using Thermo Roasting setting at 160c for 3 hours.
Very good recipe. I’ve made it several times and would recommend a couple of things. I wouldn’t make a shoulder (picnic ham) again, way too fatty for me. The butt is a much better cut of meat and makes a nice presentation.
Second I would leave the meat in the cure an extra day for a 8lb. ham longer for a larger one, so that the entire center is cured. I also soaked 1 day in water to reduce the saltiness.
Did everything except the curing salt and it was just as delicious!!
