APPLE CIDER CURED SMOKED HAM

By Beefman-2

APPLE CIDER CURED SMOKED 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 PINEAPPLE JUICE
• 1/3 CUP HONEY
• 1/3 LARGE ORANGE JUICED AND ZEST
• 2 TBSP DIJON MUSTARD
• 1/2 TSP GROUND CLOVES

Preparation

Step 1

PLACE CURE INGREDIENTS INTO A LARGE BOWL OR BUCKET MIX WELL, LET STAND 5 MINUTES AND REMOVE FOAM.

PREPARE BOSTON SHOULDER TRIM OFF EXCESSIVE FAT AND RINSE.

REMOVE FOAM FROM CURE AGAIN... THEN MIX THOROUGHLY AGAIN..

PLACE SHOULDER INTO 2 1/2 GALLON TYPE TUPPERWARE CONTAINER AND POUR CURE OVER THE MEAT.. PLACE LID ON TIGHTLY THEN INTO FRIDGE.. TURN MEAT ONCE EVERY DAY. LET CURE FOR 6 TO 7 DAYS

REMOVE FROM FRIDGE, LETTING IT COME UP TO ROOM TEMPERATURE AS YOU PREPARE YOUR SMOKER / GRILL. TEMP OF SMOKER / GRILL 225 F

AFTER 1 HOUR PLACE INTO SMOKER OR GRILL, SMOKE WITH APPLE OR MAPLE WOOD FOR 4 HOURS CONTINUE TO COOK AT 225 F TILL AN I.T. OF 150 - 155.

THIS IS A LONG SLOW PROCESS.. YOU WILL NEED TO USE A REMOTE THERMOMETER TO MONITOR TEMP., KEEP DOOR, LID CLOSED TILL IT NEEDS TO BE OPENED.

PREPARE YOUR GLAZE AND PLACE INTO SMALL CROCK POT ( 2 QT SIZE ) TURN ON HIGH TILL IT STARTS TO BUBBLE THEN REDUCE HEAT TO LOW,,WHEN THE MEAT REACHES 130 F START APPLYING THE GLAZE.. CLOSE THE DOOR FOR 30 TO 40 MINUTES TO ALLOW THE GLAZE TO CARAMELIZE, REPEAT TILL THERE IS NO MORE GLAZE.