Maxwell G.
New member
I'm attempting a whole ham and could use any advice or recommendations. I read the Hamonster post from a year ago but still have some questions. I would like to brine the whole leg using Ruhlman's recipe but without injecting (I'm not opposed to injecting but I don't have the equipment and wanted to try it old school). I'll be brining for 11 days according to Ruhlman's formula. My concern is not getting the brine all the way to the bone. Has anyone had experience using brine only on a whole ham? Does the 1/2 day per lb of meat brining formula still hold for such a big cut? Will I need to soak out the leg after brining? As far as temperature, I've read several posts on other blogs that recommend brining at no less than 40 degree F. Any advice, experience or recommendations as far as brining temperature? My inclination is to keep the temp. closer to 35 but from what I read the curing process is inhibited at temperatures lower than 40. Any advice appreciated. Thanks in advance. Max