Sweet Apple Cider Pineapple Cured Ham Recipe 465

APPLE CIDER-GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Cover and bake at 325° for 2 hours., Meanwhile, in a large saucepan, combine the cider, honey, vinegar and mustard; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring frequently. Stir in the butter, chili powder and apple pie spice. Set aside 1 cup for serving. , Cook the remaining sauce until thickened; spoon over ham. Bake, uncovered, until a thermometer reads 140°, 30-35 minutes longer. Warm reserved sauce; serve with ham

SWEET APPLE CIDER PINEAPPLE CURED HAM RECIPE - (4.6/5)

Steps:

• IN A LARGE NON REACTIVE CONTAINER PLACE ALL INGREDIENTS OF CURE AND MIX THOROUGHLY, PREPARE PORK REMOVING EXCESSIVE FAT AND RINSE. MIX CURE AGAIN AND REMOVE EXCESSIVE FOAM FROM TOP PUT PORK INTO A LARGE 12 QT CONTAINER THEN ADD IN LIQUID CURE, PLACE IN FRIDGE FOR 7 DAYS ( 1 DAY IS A 24 HOUR PERIOD OF TIME ) REMOVE FROM FRIDGE AND REMOVE PORK ( NOW HAM ) FROM CURE AND DISCARD CURE,, RINSE MEAT SET ON DRYING RACK TO DRIP AND AIR DRY FOR 1 HOUR OR LONGER, START SMOKER ( IF YOU HAVE ONE ) AT A TEMP OF 225 F AND LET COME UP TO TEMP. PLACE HAM IN SMOKER WITH APPLE OR MAPLE WOOD FOR NO MORE THEN 4 HOURS, CONTINUE TO COOK TILL AN INTERNAL TEMP OF 145 -150 F, REMOVE LET STAND FOR 10 MINUTES PRIOR TO CUTTING PREPARE GLAZE, MIX THOROUGHLY AND PLACE IN SMALL CROCK POT TO HEAT, RIGHT AFTER THE SMOKING PROCESS HAS STOPPED START GLAZING THE HAM EVERY 10 TO 15 MINUTES. IF YOU DO NOT HAVE A SMOKER YOU CAN COOK IN A STANDARD OVEN,, YOU WILL NOT HAVE A SMOKED FLAVOUR IN THE MEAT

APPLE CIDER PINEAPPLE CURED SMOKED HAM W/ PINEAPPLE GLAZE RECIPE - (4.4/5)

Steps:

• PREPARE CURE , POUR ALL INGREDIENTS INTO A LARGE FOOD GRADE PLASTIC CONTAINER EXCEPT PINEAPPLE AND MIX THOROUGHLY,,,LET STAND AND REMOVE FOAM, DISCARD. RUN THE CHUNKS OF PINEAPPLE AND JUICE THROUGH A FOOD PROCESSOR FOR 30 SECONDS, REMOVE FOAM FROM THE TOP OF THE CURE, ADD IN PINEAPPLE AND MIX LET STAND AND PREPARE MEAT REMOVE EXCESSIVE FAT FROM SHOULDER AND RINSE LET DRIP DRY, THEN PLACE INTO A 2 /12 GALLON TUPPERWARE TYPE CONTAINER. REMOVE ANY FOAM THAT MAY HAVE BUILT UP ON CURE.. A THIN LAYER IS OK.. THEN POUR OVER MEAT, PLACE LID ON CONTAINER AND INTO FRIDGE. TURN ONCE A DAY FOR 6 TO 7 DAYS, REMOVE AND RINSE THE MEAT,, LET STAND AND COME UP TO ROOM TEMPERATURE AS YOU PREPARE YOUR SMOKER SMOKE AT 225 F WITH APPLE OR MAPLE WOOD FOR 4 HOURS, CONTINUE TO SMOKE TILL AN I.T OF 140-145 F NOW START PREPARING THE GLAZE IN A SMALL 2 QT SLOW COOKER. PLACE ALL INGREDIENTS OF GLAZE IN CROCK POT TURN ON HIGH AND MIX,, CONTINUE ON HIGH TILL IT STARTS TO BUBBLE THEN TURN ON LOW,,, LET IT STAY ON LOW TILL IT IS NEEDED. AT 130 F I,T, START APPLYING THE GLAZE. LET IT CARAMELIZE FOR 30 MINUTES THEN REPEAT TILL GLAZE HAS BEEN USED,,THEN REMOVE HAM WHEN IT HAS BEEN HIT

APPLE CIDER CURED HAM RECIPE - (4/5)

Steps:

• IN A LARGE CONTAINER, ADD IN ALL INGREDIENTS, MIX THROUGHLY PLACE IN FRIDGE, PREPARE PORK SHOULDER OR HAM SHANK, PLACE PORK SHOULDER OR HAM SHANK INTO CURE AND BACK IN FRIDGE. TURNING ONCE A DAY FOR 5 -7 DAYS SMOKE AT 225 TILL AN IT OF 145 F MIX GLAZE AND SIMMER OVER LOW HEAT AS THE HAM COOKS, APPLY 3 COATS AT 135 F WAITING 20 MINUTES BETWEEN COATS,,, YOU CAN DO MORE