Celery juice powder brined ham
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Christmas ham brined in celery juice powder for cure.
16oz salt
8oz honey (home harvested)
8oz brown sugar
1oz
Celery juice powder
8lb fresh pork leg (home slaughter)
My pork was still frozen so I didn’t inject the brine right away. Brined min 1 day for every 2lb of meat plus an extra day because it was frozen when I started. I then forgot to revisit injecting the brine afterwards, so that was a mistake because the cure didn’t fully penetrate.
Cut crosshatch in fat cap. Slathered a coat of glaze.
Cooked in oven in bag at 325 until internal temp reached 130. Folded down bag and began glaze every 5 mins.Glaze was 1 part pan drippings, 1 part honey, 1 healthy tablespoon of Koops Arizona heat mustard
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Christmas ham brined in celery juice powder for cure.
16oz salt
8oz honey (home harvested)
8oz brown sugar
1oz
Celery juice powder
8lb fresh pork leg (home slaughter)My pork was still frozen so I didn’t inject the brine right away. Brined min 1 day for every 2lb of meat plus an extra day because it was frozen when I started. I then forgot to revisit injecting the brine afterwards, so that was a mistake because the cure didn’t fully penetrate.
Cut crosshatch in fat cap. Slathered a coat of glaze.
Cooked in oven in bag at 325 until internal temp reached 130. Folded down bag and began glaze every 5 mins.Glaze was 1 part pan drippings, 1 part honey, 1 healthy tablespoon of Koops Arizona heat mustard
Ridley Acres Looks really good, how was the final results?
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Best ham ever. Had the typical hammy profile except for the center were the cure didn’t penetrate due to my forgetting to go back after it thawed and inject some brine. The center had steaks of dark and white meat that tasted like regular pork. I should have started to apply the glaze sooner. I will do the same process and recipe again but next time I’ll inject the brine and start glazing around 115° or so.
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That looks great! Nice job. Did a brined turkey again for Christmas everyone scarfed it down. I’m sure your crew did the same.
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Christmas ham brined in celery juice powder for cure.
16oz salt
8oz honey (home harvested)
8oz brown sugar
1oz
Celery juice powder
8lb fresh pork leg (home slaughter)My pork was still frozen so I didn’t inject the brine right away. Brined min 1 day for every 2lb of meat plus an extra day because it was frozen when I started. I then forgot to revisit injecting the brine afterwards, so that was a mistake because the cure didn’t fully penetrate.
Cut crosshatch in fat cap. Slathered a coat of glaze.
Cooked in oven in bag at 325 until internal temp reached 130. Folded down bag and began glaze every 5 mins.Glaze was 1 part pan drippings, 1 part honey, 1 healthy tablespoon of Koops Arizona heat mustard
Ridley Acres very nice looking. thanks for sharing.
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Ridley Acres Even with that “mistake” that looks like a mighty fine ham, good job!
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Best ham ever. Had the typical hammy profile except for the center were the cure didn’t penetrate due to my forgetting to go back after it thawed and inject some brine. The center had steaks of dark and white meat that tasted like regular pork. I should have started to apply the glaze sooner. I will do the same process and recipe again but next time I’ll inject the brine and start glazing around 115° or so.
Ridley Acres good looking ham.
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Best ham ever. Had the typical hammy profile except for the center were the cure didn’t penetrate due to my forgetting to go back after it thawed and inject some brine. The center had steaks of dark and white meat that tasted like regular pork. I should have started to apply the glaze sooner. I will do the same process and recipe again but next time I’ll inject the brine and start glazing around 115° or so.
Ridley Acres said in Celery juice powder brined ham:
Best ham ever. Had the typical hammy profile except for the center were the cure didn’t penetrate due to my forgetting to go back after it thawed and inject some brine. The center had steaks of dark and white meat that tasted like regular pork. I should have started to apply the glaze sooner. I will do the same process and recipe again but next time I’ll inject the brine and start glazing around 115° or so.
Been there, done that. Still a nice looking ham. I am still a bit hesitant to use celery powder because I have read that there can be an inconsistency in the strength from batch to batch, but I have seen several products made with it.
Well done!
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Nicely done Sir!
I’ve got a pork but that I’m looking to turn it into a picnic ham soon. -
Christmas ham brined in celery juice powder for cure.
16oz salt
8oz honey (home harvested)
8oz brown sugar
1oz
Celery juice powder
8lb fresh pork leg (home slaughter)My pork was still frozen so I didn’t inject the brine right away. Brined min 1 day for every 2lb of meat plus an extra day because it was frozen when I started. I then forgot to revisit injecting the brine afterwards, so that was a mistake because the cure didn’t fully penetrate.
Cut crosshatch in fat cap. Slathered a coat of glaze.
Cooked in oven in bag at 325 until internal temp reached 130. Folded down bag and began glaze every 5 mins.Glaze was 1 part pan drippings, 1 part honey, 1 healthy tablespoon of Koops Arizona heat mustard
-
Christmas ham brined in celery juice powder for cure.
16oz salt
8oz honey (home harvested)
8oz brown sugar
1oz
Celery juice powder
8lb fresh pork leg (home slaughter)My pork was still frozen so I didn’t inject the brine right away. Brined min 1 day for every 2lb of meat plus an extra day because it was frozen when I started. I then forgot to revisit injecting the brine afterwards, so that was a mistake because the cure didn’t fully penetrate.
Cut crosshatch in fat cap. Slathered a coat of glaze.
Cooked in oven in bag at 325 until internal temp reached 130. Folded down bag and began glaze every 5 mins.Glaze was 1 part pan drippings, 1 part honey, 1 healthy tablespoon of Koops Arizona heat mustard
Ridley Acres Very nice looking ham, from the looks of it, tasted good too.
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