Low(er) Salt Honey Cured 'Ham'

squirtthecat · January 22, 2012, 03:40:18 PM

Sounds like a plan!

I'm going to let this one rest for 24 hours, then slice into it tomorrow night.

squirtthecat · January 23, 2012, 06:22:13 PM

HAM I AM!

This turned out great.. Just the right level of salt vs sweet. I need to work on my trimming skills, though.

rigstar · January 23, 2012, 08:40:41 PM

that looks excellent!!!
you say just the right amount of salty vs. sweet,
could you taste the honey alot, alittle?

SouthernSmoked · January 23, 2012, 08:59:56 PM

Pat, you done well!

Looks pretty darn tasty!!

squirtthecat · January 24, 2012, 04:44:47 AM

Just a hint of the honey. Definitely a keeper.

Next time I'll do it in my Reveo container and let it sit for a week under a partial vacuum..

rigstar · January 24, 2012, 06:30:50 AM

thank-you for the recipe and input on taste!!!

lmcgrew02 · January 24, 2012, 08:21:48 AM

Great lookin stuff Squirt! definetley gonna be trying this!

jiggerjams · January 24, 2012, 10:05:02 AM

No shame in those knife skills. Great job all around!!

mikecorn.1 · January 24, 2012, 12:24:49 PM

Nice looking finish.

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Tenpoint5 · January 24, 2012, 07:08:02 PM

Looks Great Squirt.

OU812 · January 27, 2012, 10:38:48 AM

Ya hit that one outta the park Squirt.

smokeNcanuck · January 27, 2012, 04:09:48 PM

Defiantly a keeper, GREAT job squirt!!

viper125 · January 27, 2012, 04:18:35 PM

Looks great! But does it taste more like a ham or a cured pork? Just wondering which way the taste went.

squirtthecat · January 27, 2012, 05:49:16 PM

In between...

A hammy smoked loin, perhaps.

Northern_Smoke · January 29, 2012, 05:47:23 AM

Sounds delicious. I will have to mark this and give it a try when I am back home. I bet it makes a pretty mean ham sandwhich.