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Date Posted: 15:37:06 01/17/03 Fri
Author: reg
Author Host/IP: Montreal-ppp47769.qc.sympatico.ca / 209.226.140.18
Subject: Re: Hey Reg, How did your hams turned up?
In reply to: Ron 's message, "Re: Hey Reg, How did your hams turned up?" on 14:52:59 01/17/03 Fri

the cure with the juniper berries was the recipe for Canadian Bacon i believe. the cure i used on this batch was 6 qts purified water, 3 cups salt, 3 cups brown sugar, 3 Tablespoons pickling spice, 4 large clove garlic, 8 Tablespoons Prague Powder. dissolve and cool all. put the ham in and let it go 10 days in the cure at 38 degrees.

after the 10 days i put it in my 12qt pot and covered with cold water and brought that up slowly to 165 degrees and left it in until it reached 140 internal. can't remember how long that took to be honest with you, i think around 3 1/2 to 4 hrs ? removed and put it in the fridge. next day cold smoked heavy with cherry from 8am to 3pm removed and cooked in the oven to 155 internal, i know that was three hrs. started applying the glaze at 145 and triple coated, about 8 or 9 min between coats. its a real low cal glaze, 1/4t cinnamon, 1/4t ground cloves, pinch of paprica, ginger, and allspice added to 1/4 cup warm honey, 1/4 cup mustard and 1/4 cup room temp orange juice. it sounds complicated Ron but its really not. i don't think you could buy a ham of this quality, but thats just my opinion.

reg

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