EASTER HAM ( HOME CURED )

By Beefman-2

SWEET HOME CURED HAM

Ingredients

• 10 TO 20 LB BOSTON SHOULDER, OR RAW HAM SHANK
• TANGY APPLE CIDER PINEAPPLE CURE
• 1 GAL APPLE CIDER
• 3.8 OZ PRAGUE POWDER OR INSTA CURE # 1
• 2 CUP BROWN SUGAR
• 1 CUP HONEY MOLASSES SWEETNER
• 1 TBSP GROUND ALL SPICE
• 1 TBSP GROUND CLOVES
• 8 OUNCE CRUSHED PINEAPPLE WITH JUICE ( RUN THROUGH A BLENDER OR FOOD PROCESSOR FOR 30 SECONDS )
• PINEAPPLE GLAZE
• 1 CUP HONEY MOLASSES SWEETENER
• 1- 8 OZ CAN PINEAPPLE ( RAN THROUGH A FOOD PROCESSOR )
• 1 TO 1 1/2 CUP BROWN SUGAR
• PLACE GLAZE IN A SMALL CROCK POT AND TURN ON LOW.. START BASTING WHEN THE MEAT HITS AN INTERNAL TEMP OF 140 F BASTE EVERY 20 MINUTES OR SO... PULL BETWEEN 145 AND 150 F

Preparation

Step 1

REMOVE EXCESSIVE FAT FROM MEAT AND PREPARE CURE

CURE PREP

MIX INGREDIENTS TOGETHER EXCEPT CRUSHED PINEAPPLE. THROUGHLY MIX LET STAND 5 MINUTES, REMOVING FOAM AT TOP. MIX AGAIN, LET STAND 5 MINS AND REMOVE FOAM.

ADD IN PROCESSED PINEAPPLE INTO CURE MIX THOROUGHLY,

PLACE MEAT INTO TUPPERWARE TYPE CONTAINER AND POUR CURE OVER MEAT, COVER AND PLACE IN FRIDGE, TURNING ONCE A DAY FOR 7 DAYS, OR 1 DAY PER INCH OF THICKNESS WHICH EVER IS LONGER. 1 DAY = 24 HOURS. REMOVE FROM CURE, RINSE AND LET DRIP DRY,

PINEAPPLE GLAZE
PLACE IN SMALL CROCK POT TURN ON LOW AS HAM COOKS, MIX THOROUGHLY AND APPLY OVER HAM EVENLY LETTING IT CARAMELIZE BEFORE APPLYING NEXT COAT.

COOK IN A SMOKER AT 225 F FOR 4 HOURS WITH APPLE WOOD, THEN START APPLYING GLAZE, APPLY GLAZE EVERY 20 MINUTES TILL GLAZE IS GONE,, CHECK INTERNAL TEMP BE SURE IT IS AT A MINIMUM OF 145F AND NOT HIGHER THEN 165F REMOVE AND LET STAND 10 MINUTES BEFORE SLICING,

IF YOU DONT HAVE A SMOKER USE YOUR OVEN AT 225F OR ITS LOWEST SETTING, LET THE OUT SIDE COOK AND FIRM UP FOR 2 TO 3 HOURS BEFORE APPLYING GLAZE