Honey Cured Ham

Ready in 1h

Try this Honey Cured Ham recipe, or contribute your own.


4 oz Salt; (not iodized)
2 oz Prague powder; #1 or Modern cure
4 oz Pure honey
2 1/2 qt Ice cold water; 38-40 deg
1 10-pound fresh ham shank; (to 12-pounds) or shoulder

Original recipe makes 4



Mix all the above together well to blend the honey. Spray pump the ham using an injector and 16 oz. of the above brine. Put the pumped ham into a suitable container, not aluminium, and let soak in the brine for 5-7 days. Soak a stockenett in some liquid smoke (to make it easier to peel of the stocknett bag)then place the ham in the stock. bag. Wedge the bag in a S.S. hanging hook and place in the smoker @130 deg. F. for one hour without smoke. After the first hour increase the temp on the smoker to 160 deg. and smoke the ham for about 8-12 hours or until the internal temp of the ham is 145-150 deg. F. Place in the fridge. When ready to serve, heat in an oven set to 325 deg. and heat the ham for about 2 hrs. Glaze the ham the last 1/2 hr. with the following. Glaze: 1 cup brown sugar 1 cup pure honey 1/2 cup maple syrup Thats it. Mmmm good. Be sure that the ham is in the fridge for the 5-7 days while in the brine. Posted to MM-Recipes Digest by "Phillip Waters" on Oct 31, 1999

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Calories Per Serving: 2598 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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