Dizzy Pig Home Cured Ham (Homemade Ham) - Dizzy Pig Craft Seasonings

Ingredients

• One fresh pork ham (leg), skinned and trimmed of most fat (but leave a layer for flavor), will probably weigh 15-20 lbs
• Water to cover pork leg completely and snugly in a non-reactive brining vessel (such as a food grade pail or small cooler), plus extra for injecting
• Salt or Morton’s Tender Quick at 3% of project weight
• Sugar (light or dark brown recommended) at 2% of project weight
• .05 oz ‘pink salt’ per pound of project weight (use only in conjunction with straight coarse sea or kosher salt. Omit if using Tender Quick!)
• 3 Tbsp pickling spice
• 3 Tbsp Dizzy Pig seasoning (your choice; Cow Lick, Raging River, Swamp Venom, Jamaican Firewalk, Shaking the Tree and Pineapple Head all seem to be tasty ideas to me!)
• 4-5 cloves garlic
• 1/4 cup mustard
• 1/4 cup honey
• 1/8 cup orange juice
• 1 Tbsp of Dizzy Pig seasoning you used in the curing brine