Stefan B
TVWBB All-Star
So, i'm picking up a fresh, not pre-cooked bone in ~7lb ham to cook this weekend (Canadian Thanksgiving). Planing on cooking it on the WSM. With that in mind i'm looking for a great recipe...guess brine and glaze of some sort? Never done a whole ham so open to any suggestions.
Cheers !
Should note that we are looking for a pink interior like a store bought ham. This would need curing agent then, yes? Also would need skin / rind removed?
Maybe go with this or a version of it. Sure Kevin will have some good insight...
Cheers !
Should note that we are looking for a pink interior like a store bought ham. This would need curing agent then, yes? Also would need skin / rind removed?
Maybe go with this or a version of it. Sure Kevin will have some good insight...