If it truly is a smoked cured ham they are meant to be boiled.Any other ones can be cooked lo n slo.I do an EZ CUT ham every few months wrapped in a brown paper bag at 225 to 250 for 16 …

2014年4月13日 · Picked up a 8.5lb fresh picnic ham, skin on. Lot of kids at dinner, so leaning more towards a maple glaze, but can't find a lot of info. Most recipes are for hams already …

I am getting together my first Egret ham for tomorrow. I have done these many times over the years. What I have found that works best and with the best results is to carefully skim off that …

Cut off the ham skin, leaving a thick layer of fat. Lightly score the fat in a diamond pattern. Arrange the pineapple rings in a roasting pan. Add the onions, bay leaves, Marsala, Riesling, …

[p]Pulled the ham at 130° and let it rest. I am guessing it continued to heat to about 135°. This turned out fantastic. Moist and very flavorful. [p]We ate about 6 to 8 layers of the spiral cut …

I finally got to try the ham that Cen-tex cooked over the holidays. This 16 pound bad boy brined for 10 days, water soaked for 4 hours, into the fridge for 24 hours and smoked for 8 hours. …

1) Combine all brine ingredients into container large enough to hold the ham. Stir to dissolve the salt and sugar. Submerge ham in the brine and weigh it down to keep it completely …

Hi Folks, I'm doing the fine Dr's Double Smoked Ham this Sunday and wanted to get any tips, tricks, do's or don'ts from some people that have already done this. I plan to get a whole shank …

Remove skin, allowing a ¼ inch fat covering on ham for scoring. Dot the surface with cloves if desired and sprinkle with brown sugar (or preferred glaze) and brown in a 40 degree F oven …

Buy a whole pork leg with ham bone intact. Skin the rind and outer fat off the pork leg. Strain 1 cup of the brine for every 5 pounds that your ham weighs for injecting. Inject the ham, making …