Honey of a Ham (From Scratch)

Making a ham from scratch is easier than can be. Just mix your brine ingredients together, add the pork picnic shoulder and let it marinate for a week. Cook it as you would cook any store-bought ham. The ham showed here was cooked in a Big Easy Infra Red Fryer until it reached and internal temp of 165 degrees.

INGREDIENTS

8 cups water

4 cups honey

1 cup sea salt

20 whole clove pieces

2 tablespoons pickling spice

1 tablespoons instacure (formerly prague powder #1)

4 cloves garlic, crushed

1 pork shoulder roast about 8 to 10 pounds

DIRECTIONS

Bring all the ingredients except for garlic and pork to a boil and simmer until salt is dissolved.

Allow cooling completely and pour into a clean plastic bucket.

Place the pork roast into the bucket and place a pot lid over the roast to hold it down into the brine.

Place in the refrigerator and let sit for 5 to 7 days. (The longer it sits the saltier it gets.)

Remove the brined roast from the bucket and pat it dry.

Bake in a 350 degree Fahrenheit oven until temp reaches 165 degrees.