{"id":6833,"date":"2019-01-09T14:01:55","date_gmt":"2019-01-09T21:01:55","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=6833"},"modified":"2019-01-09T14:01:55","modified_gmt":"2019-01-09T21:01:55","slug":"jackies-christmas-ham","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/jackies-christmas-ham.html","title":{"rendered":"Jackie&#8217;s Christmas Ham"},"content":{"rendered":"<p><em>Fresh Ham \u2013 not cured, brined or &#8216;ready to cook&#8217; (We used a 13 pound cut from Tony&#8217;s Meat Market).\u00a0 It is actually a leg of pork.\u00a0 It does take several days, but well worth the effort.\u00a0\u00a0<\/em><\/p>\n<p><strong>Ingredients:\u00a0<\/strong><\/p>\n<p><strong>The Brine:<\/strong><\/p>\n<ul>\n<li>4 liters of water<\/li>\n<li>1 1\/2 c of kosher salt<\/li>\n<li>2 c\u00a0 brown sugar\u00a0 packed<\/li>\n<li>1 tsp pink salt (insta cure #1) (1 teaspoon per 5 pounds of meat) (NEVER DOUBLE)<\/li>\n<\/ul>\n<p><strong>Directions for Brining:<\/strong><\/p>\n<ol>\n<li>Stir all ingredients together until dissolved. This brine can be multiplied as needed, and if you are doing a whole ham, you will probably need to double it.\u00a0DO NOT DOUBLE THE PINK SALT THOUGH.<\/li>\n<li>The ham should be completely submerged in brine.<\/li>\n<li>Flip daily (or every other day at a minimum). Brine 1 day for every 2 pounds of ham.<\/li>\n<\/ol>\n<p><strong>The Smoke:<\/strong><\/p>\n<ol>\n<li>The smoker should be set to 225\u00b0 and a fruit wood should be used for smoking. Figure a half hour of smoking time per pound of ham.<\/li>\n<li>The ham should be trimmed of all skin and the fat cap prior to going into the smoker.<\/li>\n<li>Take the ham out of the brine and fully dry it before putting it in the smoker.<\/li>\n<li>Smoke the meat to 130 degrees.<\/li>\n<li>Apply the glaze and wrap in aluminum foil.\u00a0\u00a0If using a full ham (24+ pounds) you will need to double the glaze.<\/li>\n<li>At 145-150 degrees pull the ham and rest for an hour in the foil wrap.<\/li>\n<li>Serve hot for best results.<\/li>\n<\/ol>\n<p><strong>The Glaze:<\/strong><\/p>\n<ul>\n<li>\u00bd c brown sugar<\/li>\n<li>2 Tab bourbon<\/li>\n<\/ul>\n<p><strong>Serves:\u00a0\u00a0<\/strong>A lot!\u00a0 Rule of thumb, 1\/2 pound bonein meat per person would be generous.\u00a0 Also, how much other meat is being served?<\/p>\n<p><strong>Source:\u00a0\u00a0<\/strong>Jackie Faulk Wolfgang<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fresh Ham \u2013 not cured, brined or &#8216;ready to cook&#8217; (We used a 13 pound cut from Tony&#8217;s Meat Market).\u00a0 It is actually a leg of pork.\u00a0 It does take several days, but well worth the effort.\u00a0\u00a0 Ingredients:\u00a0 The Brine: 4 liters of water 1 1\/2 c of kosher salt 2 c\u00a0 brown sugar\u00a0 packed &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/jackies-christmas-ham.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Jackie&#8217;s Christmas Ham&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[27,39],"tags":[],"class_list":["post-6833","post","type-post","status-publish","format-standard","hentry","category-entree-pork","category-food-for-fifty"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6833","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=6833"}],"version-history":[{"count":3,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6833\/revisions"}],"predecessor-version":[{"id":6845,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6833\/revisions\/6845"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=6833"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=6833"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=6833"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}