Contributing editor Mike Holmes is a hog-hunter’s hog hunter. He slays them with whatever is handy–including specialty “silenced” rifles, handguns, bows, and hand grenades for all I know. He hunts them in the daytime, hunts them in the nighttime, hunts them at harvest time.
I weaseled this recipe out of him recently, and although I have not tried it at this writing, I’ve cooked enough game to know already that it will be delicious.
For the curing brine:
(will do a 12 – to 15-pound ham with skin and bone removed.)
- 1-1/2 cup Kosher salt
- 2 packed cups dark brown sugar
- 8 tsp pink curing salt
- 1 gallon water
Submerge the ham in the solution, leave for 6-8 days.
Remove and wash in cold water, refrigerate, uncovered, for 12 – 24 hours.
Hot smoke the ham at 200 degrees F for 2 hours, brush with half of the glaze mixture, then resume cooking to an inside temp of 155.
Remove from heat, let cool, and brush on remaining glaze.
- 1-1/2 packed cups dark brown sugar
- 3/4 cup Dijon mustard
- 1 Tbs minced garlic