HAM GLAZE WITH ORANGE MARMALADE AND PINEAPPLE RECIPES

Steps:

• CURE:
• In a large bowl or pot, whisk together PS Complete Ham Cure and water to create a brine.
• Remove 13 ounces of brine and inject it into the ham, being sure to inject around the bone. It is important to inject the amount of brine equal to 10 to 15% of the ham’s weight, into the flesh of the ham.
• Place ham in a large pot with lid and pour the remaining brine around the ham. The ham should be completely submerged in the brine. Cover with plastic wrap, and press down on the ham, then cover with a lid. Refrigerate the ham in the brine for 2-4 days (we recommend one day for every 2 lbs. ).
• After 4 days, remove the ham from the brine, and soak in cold water for 2 hours, changing out cold water after 1 hour. (Note: Another way to lower the sodium content of the ham is to refresh the water more frequently. For a less salty ham, change the water ever 30 minutes for 2 hours). Remove the ham from the water, place it in a glass baking dish, cover it with plastic wrap, and refrigerate overnight.
• SMOKING:
• Remove the ham from the refrigerator, uncover, and blot dry with paper towels.Preheat the smoker to 130° F.
• Place the ham in a stockinette and hang it from 2 hooks latched onto 2 stacked top grates. Add ⅔ pan of moistened sawdust and smoke for 3 hours, with dampers ⅓ open.
• After 3 hours, remove the pan of charred sawdust, then add another pan of moistened sawdust on the burner. Increase the temperature to 160° F and smoke for another 3 hours.
• After 3 hours, remove the sawdust pan and close dampers. Increase the temperature to 185° F, and cook until the internal temperature of the ham reaches 150° F.
• Remove ham from the smoker, then refrigerate overnight, or freeze for future use. Note: A fresh, bone-in ham will take approximately 1 hour 20 minutes per pound to smoke at temperatures listed above.
• BAKING & GLAZING:
• Preheat the oven to 325°F. To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. For a whole ham, allow 15 to 18 minutes to the pound; for a half, 18 to 24 minutes per pound. The ham will be ready when the internal temperature reaches 140°F.
• Remove ham from the refrigerator 1 hour prior to roasting. Remove stockinette, then score the ham’s fat cap, creating a cross-hatch/diamond-cut look.
• If you're one of those types who like their hams plain, then you can slice and eat as is after letting your ham rest in the refrigerator overnight. Or dice it up and toss it in your favorite soups, egg dishes, and more.
• If you want to take it to the next level, we recommend baking and glazing with a sweet glaze, like this Citrus, Pineapple & Tequila Glaze version with pineapple juice, brown sugar, orange marmalade, a hint of tequila, and fresh lime juice.

Steps:

• CURE:
• In a large bowl or pot, whisk together PS Complete Ham Cure and water to create a brine.
• Remove 13 ounces of brine and inject it into the ham, being sure to inject around the bone. It is important to inject the amount of brine equal to 10 to 15% of the ham’s weight, into the flesh of the ham.
• Place ham in a large pot with lid and pour the remaining brine around the ham. The ham should be completely submerged in the brine. Cover with plastic wrap, and press down on the ham, then cover with a lid. Refrigerate the ham in the brine for 2-4 days (we recommend one day for every 2 lbs. ).
• After 4 days, remove the ham from the brine, and soak in cold water for 2 hours, changing out cold water after 1 hour. (Note: Another way to lower the sodium content of the ham is to refresh the water more frequently. For a less salty ham, change the water ever 30 minutes for 2 hours). Remove the ham from the water, place it in a glass baking dish, cover it with plastic wrap, and refrigerate overnight.
• SMOKING:
• Remove the ham from the refrigerator, uncover, and blot dry with paper towels.Preheat the smoker to 130° F.
• Place the ham in a stockinette and hang it from 2 hooks latched onto 2 stacked top grates. Add ⅔ pan of moistened sawdust and smoke for 3 hours, with dampers ⅓ open.
• After 3 hours, remove the pan of charred sawdust, then add another pan of moistened sawdust on the burner. Increase the temperature to 160° F and smoke for another 3 hours.
• After 3 hours, remove the sawdust pan and close dampers. Increase the temperature to 185° F, and cook until the internal temperature of the ham reaches 150° F.
• Remove ham from the smoker, then refrigerate overnight, or freeze for future use. Note: A fresh, bone-in ham will take approximately 1 hour 20 minutes per pound to smoke at temperatures listed above.
• BAKING & GLAZING:
• Preheat the oven to 325°F. To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. For a whole ham, allow 15 to 18 minutes to the pound; for a half, 18 to 24 minutes per pound. The ham will be ready when the internal temperature reaches 140°F.
• Remove ham from the refrigerator 1 hour prior to roasting. Remove stockinette, then score the ham’s fat cap, creating a cross-hatch/diamond-cut look.
• If you're one of those types who like their hams plain, then you can slice and eat as is after letting your ham rest in the refrigerator overnight. Or dice it up and toss it in your favorite soups, egg dishes, and more.
• If you want to take it to the next level, we recommend baking and glazing with a sweet glaze, like this Citrus, Pineapple & Tequila Glaze version with pineapple juice, brown sugar, orange marmalade, a hint of tequila, and fresh lime juice.