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

Name: 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; Curing Brine (measurements depend on project weight)***; 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

dizzypigbbq.com

Follow Dizzy Pig co-founder Mike Kerslake as he transforms a whole pork leg roast into flavorful home cured ham. Make your own homemade ham today.

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Cooking tools:

Smoker
Grill
Meat injector
Instant-read thermometer
Brining vessel
Stockpot
Refrigerator
Kitchen scale
Fine-mesh sieve
Stove
Measuring cup
Measuring spoon
Mixing bowl
Pastry brush
Kitchen timer
Chef's knife
Cutting board
Saucepan

Ingredients

One fresh pork ham (leg), skinned and trimmed of most fat (but leave a layer for flavor), will probably weigh 15-20 lbs
Curing Brine (measurements depend on project weight)***
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