Brown Sugar-Glazed Ham

[GoGriz]

Harvested a wild pig a week or two ago. I have a long list of recipes that I want to use with it, but I thought I would start with a cured ham (this will be my first time curing a ham). I am using the American-Style Brown-Sugar-Glazed Holiday Ham recipe from the book Charcuterie.

The ham is into the brine and ready for a week long nap in the fridge:



The ham weighed in at 6-1/2 lbs. I am leaving the bone in for this, so I will be injecting the cure around the bone to make sure it cures throughout. Fingers crossed it turns out as good as I hope it does!

 

[kwyeewyk]

Fingers crossed it turns out as good as I hope it does!

It will, haven't tried any of the recipes from that book yet but they sure look good. I've done a few dry cured ones too, similar recipes, used Cold Smoking and Dry Curing Fish, Meat and Game by A. D. Livingston. Homemade ham and bacon is awesome.

 

[GoGriz]

Cured for a little less than 7 days, rinsed and left in the fridge overnight to dry and form a pellicle and into the smoker this am. The glaze when on after 2 hours and now it’s waiting to finish and cool. If all goes well I’ll slice it tomorrow and make a sandwich on the wife’s sourdough bread for a final report.

 

[GoGriz]

Let the ham rest overnight and sliced this evening. Overall the flavor is great and it’s going to make some fine grub. I listened to a chef friend and left it in the cure longer than the recipe called for and it’s a little on the salty side because of that, but I think it will be fine based on how I use it and what I pair it with. The 1st dish I’m planning is a ham and cheese omelet for the wife and I and then a ham sandwich (photos for those to follow later in the week).

 

[TwistedSage]

Let the ham rest overnight and sliced this evening. Overall the flavor is great and it’s going to make some fine grub. I listened to a chef friend and left it in the cure longer than the recipe called for and it’s a little on the salty side because of that, but I think it will be fine based on how I use it and what I pair it with. The 1st dish I’m planning is a ham and cheese omelet for the wife and I and then a ham sandwich (photos for those to follow later in the week).

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I have some pork belly I left the cure on too long and it's a bit salty to eat by itself. But afew hunks of it in some pinto beans makes for some of the best beans I've had. Perfect salt and smoke in the beans just from the pork.

 

[GoGriz]

I have some pork belly I left the cure on too long and it's a bit salty to eat by itself. But afew hunks of it in some pinto beans makes for some of the best beans I've had. Perfect salt and smoke in the beans just from the pork.

Thanks for the advice! I saved the bone as well for a pot of beans, I’ll try that And report back.