while technically not a ham this shoulder will do nicely in the wet cure. I figure five days in the reach-in. it’ll slide into the smoker on saturday for four or five hours and we got ham…
9.96 pounds avoirdupois, bone in, skin on.
Brine of salt, brown sugar, prague powder, japanese curry powder, fresh bay leaves, fresh thyme, fresh sage, star anise and love.
five days later the ham is out of the cure and will air dry overnight in the reach – in. I didn’t weigh it but it feels like it picked up at least a pound the cure while in the brine.