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Showing results for tags 'ham'.
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I will be smoking a leg of pork on my KK for Christmas after first brining it in a wet mixture, sugar, salt, vinegar and water. I would like some advice please. A. How do I get the brine to fully penetrate the leg? B. Should I smoke with the skin off or on? C. Should I wrap the pork in muslin at the beginning or half way through?
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Tried out a orange marmalade glazed ham. Actually the glaze had some soy sauce, orange marmalade and parmagranate plum juice. This was a fairly fast cook ...maybe 2 hours? If you try this I'd put a pan to catch all the glaze for when you baste it. After the first hour I started the glaze every 15 minutes. The Octoforks held it together great but there was one floppy area I used a stainless steel skewer. Thanks for looking! Oh the rest of the ham from the back end of the spiral and bone went in some simmering pinto beans!
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