If you love glazed ham, then it's time that we start talking about making homemade ham using this recipe.
Pork leg skin on, bone removed (potentially shoulder would work)
3 percent salt
1.5 percent sugar
.25 perent prague powder #1 seasonings of choiceany pepper powder works here)
For example my pork leg which was 3800g:
9.5g prague powder #1
1 tablespoon (6g) coriander seeds
1 teaspoon (2g) grains of paradise
1 teaspoon (2g) pink peppercorns
2 teaspoons (4g) fennel seeds
½ cup (112g) Dijon mustard
½ cup (120g) packed dark brown sugar
¼ cup (85g) grams of honey
1 teaspoon (2g) garlic powder
1 teaspoon (2g) homemade serrano powder
Cut pork leg skin on and debone if necessary. Cut until uniform. Remove scraps of meat that are hanging so that meat can be laid flat. Scraps can be used for stews, etc.
Sprinkle salt mixture all over pork. Some of the salt mixture will not stick and this is totally fine.
Using a butcher’s twine, tie in four or five equal intervals, and then put in a Ziploc bag in the fridge for 5-8 days. (1 day for ¾ inch of thickness in terms of curing days.) During this process, a lot of liquid will seep out and you want this to happen as this will create the brine for the ham.
Once the curing process is done, it will be a bit firm to the touch. Cut off the twine and rinse off the cure.
Pat dry, tie with another set of butcher’s twine in equal intervals as necessary. Place over a wire rack for airflow, put back in fridge for 24 hours to dry the exterior to form a pellicle (basically helps for the smoke to stick into your ham!). Set up smoker with your choice of wood (oak and applewood mix) at 50 degrees F or 120 C for 2 hours until it reaches around 135 F or 60 C internal.
Mix together until fully incorporated.
Before glazing, make sure skin is off. Easier to peel while it is hot.
Lightly score the fat cap by gently caressing the tip of the knife across the hot fat cap. Do not go through all the way through the meat.
Brush generously with glaze and place in 300 degree heat. Continue cooking for 15 minutes.
Glaze it one more time and then roast it for one more set of 15 minutes, equaling to three total coats of glaze making it an internal temp of 150 degrees F. Rest for 20 minutes.
Serve as needed.