I've made bacon, sausages, pepperoni......why not ham? I took a pork loin and brined it per instructions in some BBQ book I've been reading (I'll have to get back with that info, I've got so dang many of them it's bordering insanity).
The main culprits are red chili flakes, salt, pepper, sugar, amber grade maple syrup and prague powder #1 (pink salt). I smoked it on the Traeger. It does a real nice job with its "smoke" setting.
I didn't get any pics of the Chicken Cordon Bleu sammiches that I made using this ham, but suffice it to say, they were tasty!
I only have 2 crummy pics of the ham. I sliced it paper thin. I took the loin and cut into fourths, vac sealed 3 of them, sliced the 4th. I plan on smoking a turkey breast and an eye of round in the future so I can build a super sub sammy! Might even cure some pork belly for that as well as make some homemade sub rolls. I might make a Cuban sammy too using this ham. It was really good and really easy to make!
