With the Easter holiday around the corner, we decided to do a Honey Ham this year, so a trip to the butcher was in order.
They had this gorgeous looking fresh whole ham, a little bigger than I wanted, but what the heck!
This is a bone-in ham, so the thigh bone gets left in for the extra flavor, but removing the Hip Bone makes slicing easier.
Honey Ham Brine ingredients
Important! - If you boil your water/brine NEVER add curing salt (including Morton Tender Quick) until it cools. Boiling or hot water kills Sodium Nitrite/Nitrate and it won't cure properly!
I like mixing the brine with cold filtered water in a stock pot - no boiling needed!
The whole ham was thoroughly injected then placed in a large brining bag with the brine and into the fridge for 5 days
We'll be back later this weekend...