Ingredients
8lb bone in pork shoulder picnic skin on
1 ½ gallons water
2 cups salt
2 cups brown sugar
3 T pink curing salt
2 T pickling spices
1. Score the skin in a diamond pattern making sure not to cut through the meat. Remove the skin off the bottom, 8lb bone in pork shoulder picnic skin on
2. To a large plastic container add:salt, brown sugar, pink curing salt and pickling spices, 2 cups salt, 2 cups brown sugar, 3 T pink curing salt, 2 T pickling spices
3. Pour in 1/3 gallon of boiling water, stir until the salt and sugar dissolve
4. Pour in a full gallon of ice water to cool then add in your pork
5. Cover and refrigerate 12 hours per pound making sure to flip the pork hallway though (mine took 5 days)
6. Remove, rince off your pork then return submerged in cold water for another 24r hours (this helps remove the excess salt)
7. Place on a rack in a roasting pan with water on the bottom (about a cup) and bake at 325 for 20min per pound (about 3 hours)
8. Once the internal reaches 135, crank up the heat to 425 and continue cooking until skin is crispy and I ternal has reached 145*make sure to keep refilling water in the bottom of the pan if it evaporates
Brown Sugar Glaze
1. Simmer together then brush glaze over ham. Return to oven for 10 more minutes. Remove from oven then allow to rest 30 minutes, ½ cup unsalted butter, reduce fat or full fat, ¾ cup brown sugar, ½ cup honey, 2 tablespoons Dijon mustard, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves
2. With your pan dripping, heat up over the stove, add more water if needed then add a cornstarch slurry (1 T corstarch mixed with 2 T cold water) and cook until thickened then strain. Slice your ham and serve with your sauce.
Ingredients
8lb bone in pork shoulder picnic skin on
1 ½ gallons water
2 cups salt
2 cups brown sugar
3 T pink curing salt
2 T pickling spices
1. Score the skin in a diamond pattern making sure not to cut through the meat. Remove the skin off the bottom, 8lb bone in pork shoulder picnic skin on
2. To a large plastic container add:salt, brown sugar, pink curing salt and pickling spices, 2 cups salt, 2 cups brown sugar, 3 T pink curing salt, 2 T pickling spices
3. Pour in 1/3 gallon of boiling water, stir until the salt and sugar dissolve
4. Pour in a full gallon of ice water to cool then add in your pork
5. Cover and refrigerate 12 hours per pound making sure to flip the pork hallway though (mine took 5 days)
6. Remove, rince off your pork then return submerged in cold water for another 24r hours (this helps remove the excess salt)
7. Place on a rack in a roasting pan with water on the bottom (about a cup) and bake at 325 for 20min per pound (about 3 hours)
8. Once the internal reaches 135, crank up the heat to 425 and continue cooking until skin is crispy and I ternal has reached 145*make sure to keep refilling water in the bottom of the pan if it evaporates
Brown Sugar Glaze
1. Simmer together then brush glaze over ham. Return to oven for 10 more minutes. Remove from oven then allow to rest 30 minutes, ½ cup unsalted butter, reduce fat or full fat, ¾ cup brown sugar, ½ cup honey, 2 tablespoons Dijon mustard, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves
2. With your pan dripping, heat up over the stove, add more water if needed then add a cornstarch slurry (1 T corstarch mixed with 2 T cold water) and cook until thickened then strain. Slice your ham and serve with your sauce.