Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Old-Fashioned Smoked Ham

Preparation info

  • 1

    13 lb 6 kg ) bone-in ham
    • Difficulty

      Complex

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Bone-in pork leg or fresh ham,

Method

Procedure

Day 1

Fabrication and Cure Application

  1. To make the brine, place the water, salt, corn syrup, sugar, and Prague Powder in a large stainless-steel pan. Bring the liquid to a simmer to dissolve salt and sugar. Cool the brine to room temperature and then refrigerate it until cold.
  2. Meas