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Joined: Jan 2012
Posts: 111
3 point
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3 point
Joined: Jan 2012
Posts: 111 |
This was a very good addition to our turkey day meal. Whole hind quarter off a wild hog my brother killed in south MS last Christmas. It was just under eight lbs, and I brined it for 2.5 days using Hank Shaw's method described here: http://honest-food.net/2014/04/16/smoked-ham-honey-recipe/Smoked it over pecan wood to 140 IT, while glazing with local honey every hour. Finished it in the oven at 350, and pulled at 160 IT. This turned out fantastic, and if we can get another, will become tradition. 
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