Honey/Mustard Glazed Smoked Fresh Ham Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Brine For Fresh Ham (18 lb Fresh Smithfield Ham)
2 Gal Hot Water
2 c Kosher Salt
2 c Granulated Sugar
1 coarsely Chopped Yellow Onion
1/2 c Mustard Seed
1/2 c Fennel Seed
6 Bay Leaves
4 Ribs of Celery Coarsely Chopped
2 Tbsp. crushed Red Pepper Flakes
20 Cloves or Garlic cut in half
Stir occasionally until cool enough to put in Refrigerator overnight.
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Directions: |
Directions:Place 15 - 18 lb Fresh Ham (not Cured or Smoked) in plastic container or large Brine Bag. Mix up the brine and add to the Bag or cover the Ham in a plastic container and place in refrigerator. Turn bag over 2 or 3 times daily to insure all of ham receives Brine. Brine ham for about 3 to 4 days depending upon the size of the ham.
When ready to smoke/bake remove from Brine and pat dry with paper towel.
Rosemary Paste :Smear on Ham after you score the fat side of ham ready to bake or smoke.
8 cloves of Garlic
16 sprigs of Rosemary leaves stripped.
1/2 tsp. Red Pepper Flakes
Kosher Salt to taste
Extra Virgin Olive oil added to other ingredients and Pulse in Blender until a paste is formed. Liberally apply paste to scored side of Ham (top side) and cook at 325 to 350 degrees on Roasting rack. Use Apricot Honey glaze about every 3 hours until internal temperature is 150 degrees and let rest before slicing.
Recommended wood for smoking is Apple or any fruit wood .Can mix with Pecan and Hickory. |
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