Sweet Apple Cider Pineapple Cured Ham Recipe 465

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

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

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

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

Steps:

• Preheat oven to 300°F. Stack 2-3 sheets of foil ample enough to cover ham on a work surface and arrange pineapple and orange slices on top in a single layer. Set ham on fruit (if using a bone-in ham and it has a fat cap, score very lightly, making cuts about 3/4" apart) and wrap up tightly. Transfer to a wire rack set inside a large rimmed baking sheet and bake until an instant-read thermometer inserted into the thickest part of ham registers 115°F, 3-3 1/2 hours for boneless, 3 1/2-4 hours for bone-in.
• Meanwhile, bring pineapple juice, vinegar, brown sugar, and hot sauce to a boil in a large saucepan. Reduce heat; simmer, swirling occasionally, until thick enough to coat a spoon. Keep warm.
• Remove ham from oven and increase oven temperature to 425°F. Unwrap ham, peeling back the foil so it covers the baking sheet (this will make for easy cleanup). Once oven is at 425°F, baste ham with warm glaze and return to oven. Bake, brushing with more glaze every 3 minutes or so, until glaze is deeply browned and thermometer registers 125°F, 12-15 minutes. Carefully transfer ham to a cutting board and let rest 30-60 minutes before slicing.
• While ham is resting, roast fruit, spooning juices over from time to time, until deeply browned, 20-25 minutes.
• Serve ham with roasted fruit and cherries alongside.

Steps:

• Place ham on a rack in a shallow roasting pan. Bake at 325° for 1-1/4 to 2 hours or until a thermometer reads 140° and ham is heated through. , Meanwhile, in a saucepan, combine 1/4 cup water, brown sugar, soy sauce, ketchup, mustard and pineapple. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cornstarch and remaining water until smooth; stir into pineapple sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the ham.

Steps:

• Preheat the oven to 350 degrees F. Line a shallow baking pan with parchment or waxed paper. Insert the sugarcane sticks into the ham at 3 to 4-inch intervals. Tie the ham, using kitchen twine, horizontally and vertically, like a package, to hold it together. Place it on a wire rack in the baking pan. In a mixing bowl, combine all of the glaze ingredients together except for the mustard and water. Mix well. In a small bowl, dissolve the mustard in the water, then add to the spice mixture. Blend well. Brush the entire ham with the glaze, coating it evenly. Wash, core, and halve the fruit. Place all around the ham. Baste the ham a second time and baste the fruit with the glaze. Bake for 45 minutes. Baste the ham and fruit again. Bake another 45 minutes. Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the string and swizzle sticks. Serve the apples and pears on a platter with the ham. Serve everything warm or at room temperature.