Holiday Ale Cured Ham – Chef's Table by Home Brew Chef

Ingredients

• 2 quarts water
• 2 1/2 cup sugar, dark brown
• 2 cups salt, kosher
• 1 1/2 cup honey (local variety | wildflower | orange blossom)
• 1/2 cup molasses (black strap variety)
• 2 tablespoons salt, curing or pink, (available at )
• 30 each cloves, whole
• 9 each bay leaves (preferably fresh)
• 2 each star anise pods
• 4 pounds ice
• 72 ounces Jubelale, (from Deschutes Brewery or other Winter Warmer)
• 18 - 23 pounds pork leg, (hind leg or ham leg, with the shank end attached)
• 3 each celery, stalks, (washed and chopped)
• 6 each cloves, whole
• 3 each bay leaves (preferably fresh)
• 2 each onion, yellow, large, (peeled and quartered)
• 2 each leeks, (white and light green part, cut in half, washed and chopped)
• 1 each cinnamon stick, whole
• 1 each tangerine, (or other citrus, cut into quarters)
• 1 teaspoon peppercorns, black (whole)
• 5 each carrots, large (peeled and chopped)
• 24 ounces Jubelale, (from Deschutes Brewery or other Winter Warmer)
• 12 ounces Jubelale, (from Deschutes Brewery or other Winter Warmer)
• 1 recipe Beer Mustard Glazed Ham, (optional, recipe here)