Americana Outdoors E-Magazine - December 2021

SMOKED BOAR HAM RECIPE

INGREDIENTS: • One boar ham, bone-in skinned • Brine

4 liters of water 1 cup kosher salt 1 cup sugar 2 tbsp Cure #1 3 cinnamon sticks 2 tsp anise seeds

10-12 cloves 8 bay leaves 2 tbsp dried dill 2 tbsp mustard seeds 2 tbsp peppercorns • 1 cup honey/maple syrup

DIRECTIONS: 1. Bring ingredients for the brine to a boil to fully dissolve salt and sugar 2. Cool brine overnight in fridge 3. Submerge ham in brine in a non-reactive container (plastic or ceramic), making sure the ham is entirely covered 4. Brine ham for 14 days in the fridge 5. Rinse off excess brine 6. Bring a large pot of water to boil and pour over ham. Leave submerged for 20-30 minutes 7. Pat dry 8. Smoke ham in smoker set between 200-250°F with maple bisquettes until an internal temperature of 150°F is reached (about 4-5 hours). While ham is smoking brush lightlywith honey ormaple syrup every hour or two 9. Finish in oven at 375°F until an internal temperature of 160°F,brushingwithhoney ormaple syrupevery halfhour 10. Allow to cool for 15-30 minutes before slicing

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