APPLE CIDER PINEAPPLE CURED HAM

By Beefman-2

DELICIOUS APPLE CIDER AND PINEAPPLE CURED HAM

Ingredients

• CURE:
• 10 TO 20 LB OF BOSTON SHOULDER
• 1 GAL APPLE CIDER
• 3.6 OZ INSTA CURE # 1 OR PRAGUE POWDER
• 2 CUP BROWN SUGAR
• 1/3 CUP ORANGE BLOSSOM MOLASSES SWEETENER
• 2 TBSP GROUND ALL SPICE
• 1 TBSP GROUND CLOVES
• 1 TBSP ONION POWDER
• 1 TBSP GARLIC POWDER
• 1/4 CUP GROUND MUSTARD
• 8 OUNCE CAN DOLE CRUSHED OR SLICE PINEAPPLE WITH JUICE ( RAN THROUGH A FOOD PROCESSOR )
• GLAZE
• 8 OUNCE CAN DOLE CRUSHED OR SLICED 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 TBSP GROUND MUSTARD

Preparation

Step 1

IN A LARGE CONTAINER, ADD IN ALL CURE INGREDIENTS, MIX THOROUGHLY PLACE IN FRIDGE, PREPARE PORK SHOULDER OR HAM SHANK, PLACE PORK SHOULDER OR HAM SHANK INTO A LARGE 12 - 16 QUART NON REACTIVE CONTAINER ( THINK TUPPERWARE OR ANY OTHER PLASTIC FOOD GRADE CONTAINER) THEN POUR CURE OVER THE MEAT AND BACK IN FRIDGE.

CURING TIME RULE OF THUMB IS 1 DAY PER INCH OF THICKNESS, MIN 7 DAYS, THICKNESS IS MEASURED BY LAYING THE MEAT ON A CUTTING BOARD AND MEASURING FROM THE CUTTING BOARDS TO THE THICKEST POINT AT THE TOP... NOT THE MIDDLE OF THE MEAT, IF IT IS 10 INCHES,,, 10 DAYS OF CURING TIME, DAY IS 24 HOURS.

IF THE MEAT IS COMPLETELY COVERED AND FLOATING THEN KEEP IN FRIDGE TILL CURING IS COMPLETE, IF NOT TOTALLY COVERED, TURN ONCE A DAY FOR THE DURATION TO ENSURE EVEN CURING.

COOK IN A SMOKER AT 225 F TILL AN INTERNAL TEMP OF 145 F, SMOKE WITH APPLE OR MAPLE WOOD FOR 3 HOURS, PREPARE THE GLAZE DURING THIS TIME.
YOU MAY ALSO COOK IN YOUR REGULAR OVEN AT A LOWER TEMP AS INDICATED ABOVE.


ONCE THE SMOKING PROCESS HAS BEEN COMPLETED START GLAZING THE HAM AND ENJOY.

GLAZE, PREPARE THE GLAZE IN A SMALL POT AND LET IT SIMMER SO ALL THE FLAVOURS CAN MELD TOGETHER,,MIN 20 TO 30 MINUTES ON LOW HEAT.. THEN APPLY TO MEAT. SEVERAL LIGHT COATS WORKS BEST, COAT THE MEAT TOTALLY.