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Score and inject the fresh ham: Stir the brine ingredients in a measuring cup until the salt and sugar dissolve. Score the skin on the leg of pork in a 1 inch diamond pattern. Inject the brine into the pork, poking through the scores in the skin every couple of inches. Push the needle all the way in, then depress the plunger while slowly.
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Directions. Preheat the oven to 350 degrees. Place the ham on a rack in a heavy roasting pan, cut-side down.; In a pot over medium heat, add chutney, sugar, syrup and juice. Stir until sugar is dissolved and then bring to a simmer.
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Pour the bourbon into a saucepan. Add the butter and honey and let it dissolve while you continue to stir.Do not let the sauce boil. Brush the ham with bourbon. Preheat your smoker to about 220°F, put the ham directly on the grates. smoke for around 3 hours or until the internal temperature of the ham reaches 150°F.
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Slowly inject ham all over, reserving a small amount of the marinade. Decorate with pecan halfs and whole cloves, if you like, and drizzle with reserved Marinade. Smoke at 200°F degrees for five hours over 3 ozs. Apple chunks. Tent with foil and let rest for 30 minutes. Spoon pan sauce over slices when serving.
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After injecting the 8 lb. ham, I did score it and appIy the marinade and onto the smoker at 225. After 3 hours it was a solid 130 degrees internal temperature and I brushed it down with the remaining injection marinade and put it in the oven at 200 degrees for 20 minutes and pulled and covered it for 20 minutes. Absolutely phenomenal.
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Merry MERRY Christmas my Friends !!! For our Sunday Cook i'll Prepare Y'all a Tony Chachere's Praline Honey Ham Marinade Injected Kentucky Legend Ham !!! OMG.
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In a small sauce pan heat pineapple juice, brown sugar, mustard and clove until the brown sugar is dissolved. 2. let cool a few minutes but not to long or it will be to thick to inject. 3. Using a turkey injector inject at least half of the marinade. pour the rest over the ham and bake at 350 for around an hour depending on ham size.
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Easily inject marinades and brines into your meat for added flavour with our deluxe injector. Sturdy design for ease of use. 1300 001 796 . Wishlist;. This injector is also available in a DIY Ham Kit with a basting brush, digital thermometer and Maple Ham Cure. Additional information. Weight: 0.25 kg: Dimensions: 5 × 25 × 12 cm:
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Draw up the marinade liquid into the injector and slowly inject the contents into multiple spots in the ham. Wipe away any backflow. If using alcohol, inject about 5 to 6 areas in the ham.
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In a glass measuring cup, add butter and maple syrup. Microwave for 30 seconds or until butter has melted. Stir in the bourbon. Inject the ham in about 1 inch increments. Allow ham to rest overnight uncovered if possible. Preheat the oven to 325 degrees F. Put the ham, flat-side down, on a rack in a roasting pan.
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Reduce heat and let simmer for 15 minutes. Score the outside of the ham. Place the ham in the turkey bag. Pour your homemade ham marinade in the turkey bag. Gently move liquid in the bag to ensure the ham is coated with the marinade. Seal the bag and place it in the refrigerator for 24 to 48 hours.
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Steps: Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Cover and bake at 325° for 2 hours., Meanwhile, in a large saucepan, combine the cider, honey, vinegar and mustard; bring to a boil.
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In a small saucepan, melt 2 tablespoons of butter over medium heat. Add 2 cloves of minced garlic, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and a pinch of salt and pepper. Cook for 2-3 minutes, until the garlic is fragrant. Remove from heat and let cool slightly. Use a meat injector to inject the mixture into the ham, evenly.
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Try to limit injection sites if you can. Insert the needled deeply and slowly withdraw it as you inject. This will leave marinade more evenly throughout the meat without unnecessarily leaving too many injection holes. A great trick is injecting from the side of a cut of meat. This will allow you to fully insert the needle into larger cuts and.
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Add the remaining water to the pot to cool down the hot solution. Add any optional herbs or spices at this point. 4. Injecting the Ham. Using the ham brine injector, draw up the brine solution. Insert it deep into various points of the ham, ensuring an even distribution.
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Bake the ham. Cover the ham with aluminum foil and bake at 325 degrees for 20 minutes per pound or until internal temperature reaches 140 degrees. After about 1½ hours, remove foil and you can baste the ham once or twice, if you desire. After ham has reached 140 degrees internal temperature, remove from oven and let rest 10 minutes before cutting.
