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Beefman-2

APPLE CIDER PINEAPPLE CURED HAM

By

TANGY SWEET CURED APPLE CIDER PINEAPPLE CURED HAM

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Rate this recipe 4.8/5 (9 Votes)

Ingredients

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

Details

Preparation

Step 1

IN A LARGE CONTAINER, ADD IN ALL INGREDIENTS, MIX THROUGHLY PLACE IN FRIDGE, PREPARE PORK SHOULDER OR HAM SHANK, PLACE PORK SHOULDER OR HAM SHANK INTO CURE AND BACK IN FRIDGE.

TURNING ONCE A DAY FOR 7 DAYS

SMOKE AT 225 TILL AN IT OF 145 F 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,,, USE ALL THE GLAZE
( YOU ALSO MAY USE A SMALL CROCK POT ON HIGH FOR THE GLAZE TO KEEP IT NEAR THE SMOKER READY FOR USE., )

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