My Second Kick at the can - Ham Edition

As mentioned in the Bacon Edition earlier, things were a little easier this year.
The ham was brined for 3-4 weeks in our cold, cold basement, and then the ham was smoked for about 10 hours without catching fire! Everything went nicely and according to plan.

I found myself wondering how I should store the ham until Easter - about three weeks later. Iwas trying to figure out how I could vacuum wrap or somehow seal it before freezing it until I realized that I had CURED A HAM. No refrigeration necessary. So up in the basement it went again until it was time to eat it.

I boiled it in several changes of boiling water to reduce the saltiness. Then I removed the rind, stuck some cloves in the fat, smothered it in honey and baked it up.


Ham to be proud of. Easter dinner will never be the same again.