I have always loved ham but being recently diagnosed with celiac diesease, I have to stay away from most preserved meats. I could not find any gluten-free ham around this area so decided to make my own from scratch. I had to research it well and after a few attempts I finally had it to my liking.
I use a 10 to 12 pound pork shoulder or pork shank roast for this.
You will need:
the pork roast
10 cups water
2 cups maple syrup
1 cup sea salt
2 bay leaves
20 whole cloves (pieces)
1 tablespoon mustard seeds
1 tablespoons instacure (formerly prague powder #1)
2 to 3 cloves garlic, crushed
Bring all the ingredients except for garlic and pork to a boil and simmer until salt is dissolved. I then let this mixture cool completely and add the remainder of the ingredients in a bucket large enough to hold the pork roast and brine. Place this in the refrigerator for 5-7 days. The longer you leave it in the brine, the saltier it gets.
Remove the roast from the brine, rinse it and pat it dry with a clean towel. Insert the meat thermometer and place it in a prepared smoker.
Smoke at 250 degrees Fahrenheit for 6 hours. The ham must reach an internal temp of 160 degrees Fahrenheit and will continue to cook after that temperature is reached.
And there you have it. Easy peasy and oh so deeeeeeelish!!!
