APPLE CIDER HAM

By Beefman-2

ANOTHER HOME CURED APPLE CIDER 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
• 2 CUP BROWN SUGAR
• 1/4 CUP MOLASSES
• 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

ADD INGREDIENTS INTO LARGE STOCK POT MIX, PLACE PORK SHOULDER OR HAM SHANK INTO CURE AND BACK IN FRIDGE. TURNING ONCE A DAY FOR 5 -7 DAYS

SMOKE AT 225 TILL AN IT OF 150 WITH APPLE OR MAPLE WOOD FOR NO MORE THEN 4 HOURS

MIX GLAZE AND SIMMER OVER LOW HEAT AS THE HAM COOKS, APPLY GLAZE STARTING AT 135 F WAITING 20 MINUTES BETWEEN COATS UNTIL ALL THE GLAZE IS USED.