Sunday, January 27, 2013

Ham by Dale

Hickory smoked, honey, mustard & brown sugar glazed ham. Fresh leg of pork, brine cured in a bucket for 9 days. Then hot smoked on my barbeque for 10 hours. Finished off glazing in the oven for two hours. First time I’ve done this. . . but it looks like ham and tastes very good – tender and juicy. Much better than store bought ham and that’s why I did it. Click on the link to see all photos