A month ago I put a 20+ lb. Pork Leg in a food grade 5-gallon pail, added some Salt, Brown Sugar, Prague Cure #1, and water. Set a reminder in my phone calendar to take it out and smoke it this week.
Step one, one full day in the smoker using cold smoke generated by an Amaz-n Pellet Smoker (Tray Type). Put the ham in the refrigerator overnight and the next morning I cooked it in the smoker, adding some chips every two or three hours (actually when I remembered
)
8 hours later I opened the smoker and this is what I found. Our Easter Dinner Ham.
Cut a slice off to test, of course, then cut a few more to take to my Son as he won't be at Easter Dinner.
He took one bite and I thought he'd eat the entire 3# pack I took him.
Unlike those Meat Case hams this one was moist throughout, had just the right amount of salt. and wasn't injected with all kinds of who knows what.
Smoke (Apple Wood) was natural, not some magic formula the company uses to speed the process.
A month of "soak" in the brine and basically two days of smoking. Well worth the effort.
Next stop "English Bacon" using "Wiltshire Cure".