Bought a 20lb ham and had it cut in half.
Shank end is in a brown sugar and salt brine to cure for a few days. Them a hot smoke and glaze to become a maple glazed ham similar to the famous honey baked (i hope) for next weekend worth my family for Easter.
Here goes nothing....
The other half is being made into pulled pork on the smoker right now.
Shank end is in a brown sugar and salt brine to cure for a few days. Them a hot smoke and glaze to become a maple glazed ham similar to the famous honey baked (i hope) for next weekend worth my family for Easter.
Here goes nothing....
The other half is being made into pulled pork on the smoker right now.