APPLE CIDER PINEAPPLE CURED SMOKED HAM W/ PINEAPPLE GLAZE

By Beefman-2

PINEAPPLE TANGY HAM

Ingredients

• 10 TO 20 LB BOSTON SHOULDER OR HAM SHANK SKIN REMOVED
• APPLE CIDER CURE
• 1 GAL APPLE CIDER
• 3 OZ/WHT INSTA CURE # 1
• 1/2 CUP HONEY MOLASSES MIX
• 1 CUP BROWN SUGAR
• 10 OUNCE CRUSHED PINEAPPLE
• 2 TBSP GROUND ALL SPICE
• 3 TBSP BLACK PEPPER
• 1 TBSP GROUND CLOVES
• 1 TBSP ONION POWDER
• 1 TBSP GARLIC POWDER
• TANGY HONEY GLAZE
• 1 1/4 CUP BROWN SUGAR PACKED
• 1/3 CUP CRUSHED PINEAPPLE JUICE ( RAN THROUGH A FOOD PROCESSOR TO BREAK UP CHUNKS )
• 1 CUP HONEY
• 2 TBSP DIJON MUSTARD
• 1 TSP GROUND CLOVES

Preparation

Step 1

PREPARE CURE , POUR ALL INGREDIENTS INTO A LARGE FOOD GRADE PLASTIC CONTAINER EXCEPT PINEAPPLE AND MIX THOROUGHLY,,,LET STAND AND REMOVE FOAM, DISCARD.

RUN THE CHUNKS OF PINEAPPLE AND JUICE THROUGH A FOOD PROCESSOR FOR 30 SECONDS,

REMOVE FOAM FROM THE TOP OF THE CURE, ADD IN PINEAPPLE AND MIX LET STAND AND PREPARE MEAT

REMOVE EXCESSIVE FAT FROM SHOULDER AND RINSE LET DRIP DRY, THEN PLACE INTO A 2 /12 GALLON TUPPERWARE TYPE CONTAINER.

REMOVE ANY FOAM THAT MAY HAVE BUILT UP ON CURE.. A THIN LAYER IS OK.. THEN POUR OVER MEAT, PLACE LID ON CONTAINER AND INTO FRIDGE. TURN ONCE A DAY FOR 6 TO 7 DAYS,

REMOVE AND RINSE THE MEAT,, LET STAND AND COME UP TO ROOM TEMPERATURE
AS YOU PREPARE YOUR SMOKER

SMOKE AT 225 F WITH APPLE OR MAPLE WOOD FOR 4 HOURS, CONTINUE TO SMOKE TILL AN I.T OF 140-145 F

NOW START PREPARING THE GLAZE IN A SMALL 2 QT SLOW COOKER. PLACE ALL INGREDIENTS OF GLAZE IN CROCK POT TURN ON HIGH AND MIX,, CONTINUE ON HIGH TILL IT STARTS TO BUBBLE THEN TURN ON LOW,,, LET IT STAY ON LOW TILL IT IS NEEDED.

AT 130 F I,T, START APPLYING THE GLAZE. LET IT CARAMELIZE FOR 30 MINUTES THEN REPEAT TILL GLAZE HAS BEEN USED,,THEN REMOVE HAM WHEN IT HAS BEEN HIT