As if the pasture raised, heritage breed hog, cured ham from the Moore's processor wasn't delicious enough. We had to raise the bar this year as we give the gift of meat so that we can partake in it's enjoyment, and cure it ourselves. One day in the cure for each delicious pound.
Out of the cure and drying to get a skin, we got the smoker set up in the snow, attempting to smoke it in the garage, just out of the snow.
Essentially, you cook the whole raw ham in a hot smoker, internal temp of 155. Ben kept it out there for 12 hours at which point it was time to just stick it in the oven to cook it through, which took until midnight. Glazing while he went, the ham was a little too smoky, painted it with cider vinegar that helped.
It is beautiful and delicious, we as it's current caretakers got a few sneak peaks.
The rest will get consumed Christmas Eve.
No comments:
Post a Comment