Saturday, February 26, 2011
It's Ham !
It's ham! After curing for the past 34 days our ham is ready. It's salty, smoky, tender and quite delicious. This is quality ham. The pig was raised by neighbors who grew their own feed. It was then butchered locally. Our local grocery has their own brand of sliced ham for $7.69 on sale, more if you want Boar's Head. We paid about $1.23 per pound to do it ourselves, and it was easy. Coat and inject it with the cures, refrigerate for five days, recoat the surface and then refrigerate for 2 days/lb. After refrigeration, scrub the ham to clean it, place it in the smoker for several hours. After it was smoked we soaked it for 6 hours. Then we boiled it in a large cooker for 7 hours. Allow it to drain and it's ready to slice.