SWEET APPLE CIDER PINEAPPLE CURED HAM

By Beefman-2

SWEET CURED SMOKED HAM FOR EASTER OR CHRISTMAS

Ingredients

• 15 - 20 LB BOSTON PORK SHOULDER
• CURE
• 1 GALLON APPLE CIDER
• 3.8 OZ PRAGUE POWDER ( BY WEIGHT NOT BY VOLUME )
• 1/3 CUP ORANGE BLOSSOM HONEY / GRANDMAS MOLASSES MIXTURE
• 8 OZ CRUSHED PINEAPPLE ( RAN THROUGH A FOOD PROCESSOR INTO A PASTE )
• 1 TBSP ALLSPICE
• 1 TBSP GROUND CLOVES
• 5 TBSP GROUND MUSTARD
• 1 1/2 - 2 CUPS OF BROWN SUGAR
• GLAZE
• 8 OUNCE CRUSHED PINEAPPLE WITH JUICE ( RAN THROUGH A FOOD PROCESSOR )
• 1 CUP APPLE CIDER
• 1 CUP BROWN SUGAR PACKED
• 1 TSP GROUND NUTMEG
• 1 TSP GROUND ALL SPICE
• 1/2 TBSP GROUND MUSTARD

Preparation

Step 1

IN A LARGE NON REACTIVE CONTAINER PLACE ALL INGREDIENTS OF CURE AND MIX THOROUGHLY,

PREPARE PORK REMOVING EXCESSIVE FAT AND RINSE.


MIX CURE AGAIN AND REMOVE EXCESSIVE FOAM FROM TOP

PUT PORK INTO A LARGE 12 QT CONTAINER THEN ADD IN LIQUID CURE, PLACE IN FRIDGE FOR 7 DAYS ( 1 DAY IS A 24 HOUR PERIOD OF TIME )

REMOVE FROM FRIDGE AND REMOVE PORK ( NOW HAM ) FROM CURE AND DISCARD CURE,, RINSE MEAT SET ON DRYING RACK TO DRIP AND AIR DRY FOR 1 HOUR OR LONGER,

START SMOKER ( IF YOU HAVE ONE ) AT A TEMP OF 225 F AND LET COME UP TO TEMP.

PLACE HAM IN SMOKER WITH APPLE OR MAPLE WOOD FOR NO MORE THEN 4 HOURS, CONTINUE TO COOK TILL AN INTERNAL TEMP OF 145 -150 F, REMOVE LET STAND FOR 10 MINUTES PRIOR TO CUTTING

PREPARE GLAZE, MIX THOROUGHLY AND PLACE IN SMALL CROCK POT TO HEAT, RIGHT AFTER THE SMOKING PROCESS HAS STOPPED START GLAZING THE HAM EVERY 10 TO 15 MINUTES.

IF YOU DO NOT HAVE A SMOKER YOU CAN COOK IN A STANDARD OVEN,, YOU WILL NOT HAVE A SMOKED FLAVOUR IN THE MEAT