Impulse Buy

[FireTechMike]

I impulsively bought a 10lb pork leg (shank section). It was $1 CAD/lb, I couldn’t leave the store without that awesome deal. Now I need help, what the heck should I do with it?

 

[MidwestSmoker]

There are many approaches. Here are two from those I follow:

 

[Shedd]

Pulled ham is really good. Haven’t done one in a long time but my uncle’s smoked them more than butts. Cut the fat in a cross hatch, coat with mustard then your favorite pork rub. Wrap in plastic wrap overnight then smoke low and slow like a butt 225 to 250 until around 195. My uncle’s smoked on a pit, they did a lot of whole hogs but also hams for pulling in one of their restaurants but that was when I was younger. Someone on here just did a smoked ham but not sure if his was pre cooked or not.

 

[RustyJake]

I purchased a leg as well. I found a boneless one that had out. I plan on brining it this week and injecting it to speed up the brining timeliness. I was hoping to add it to the Christmas dinner.
Mine was an impromptu purchase as well, the price was right. Timing was off as I'm away on holidays now. I am back Tuesday and will get it in the brine then.

 

[FireTechMike]

I purchased a leg as well. I found a boneless one that had out. I plan on brining it this week and injecting it to speed up the brining timeliness. I was hoping to add it to the Christmas dinner.
Mine was an impromptu purchase as well, the price was right. Timing was off as I'm away on holidays now. I am back Tuesday and will get it in the brine then.

Yeah, I was looking at “perfect ribs.com” Meathead has a recipe to make ham. I might give it a try. The brine is for 23 days with the chunk of meat that I have. So maybe Easter ham?

 

[RustyJake]

Yeah, I was looking at “perfect ribs.com” Meathead has a recipe to make ham. I might give it a try. The brine is for 23 days with the chunk of meat that I have. So maybe Easter ham?

Try this one, only 10-12 days for brining. This is one off of the web for a basic smoked ham brine
This would work for something 5-8 kg (11-18 lbs)
Water. 1 gal/3.8 kg
Salt. 1.32 lb/600 grams
Cure #1 4.2 oz/120 grams
Sugar. 1.5 oz/42 grams
Mix the above until dissolved. Use 6-7% of the brine and inject your ham with it. Once you have that, seal it in a plastic food safe container in the fridge for the 10-12 days. Make sure it's fully submerged. You can turn it over halfway through if you want.
After it has sat brined, rinse under cold running water. Then put it in a fresh container of cold water and let sit for 30 minutes, repeat for 6 complete rinses. You can test the ham by slicing some and frying it. You are just testing for salt now. If it is fine, you can air dry in the fridge overnight or smoke after it's dried on the surface
The one I am trying right now was a general cure mix from High Caliber, a company in Alberta. With their California ham spice added to the brine. It seems really light in the salt and the volume of spice to water to me. But I figured I would try it. Might not be a good thing seeing it's for Christmas dinner