Smoked Fresh Ham
From EdwMurray 11 years ago
- 52 Hours to make
- Serves 20+
Ask your butcher for a fresh ham-most weigh between 20 and 24 pounds. Remember this is not a pink ham. It is a fresh leg
Ingredients
- Brine shopping list
- I brine large cuts of meat in a rolling cooler, after sterilizing the cooler with bleach and water and throughly rinsing clean. Fill with cold water. shopping list
- 3 cups kosher salt shopping list
- 1 cup Gold rum shopping list
- 1 cup SNAP-A ginger snap spirit shopping list
- 6 star anise shopping list
- small hand full of crushed juniper berries shopping list
- 2 tablespoons of ground pepper shopping list
- small handful of whole cloves shopping list
- 1 bulb of garlic, cut in half shopping list
- juice and pulp of one large grapefruit shopping list
- Score the skin of the pork to make diamond patterns, ensure the brining liquid is cold-drop the meat in for 48 hours! shopping list
How to make it
- Soak apple wood or hickory wood chunks for two hours in water
- Start the fire in the big green egg, use the plate setter.
- Get the temperature up to 500, add the apple wood chips and the plate setter.
- Bring the temperature of the egg down to 275 add the pork and close the egg.
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