The ham was ready. Now for smoking.
I took the idea from various recipes to put it on to the BBQ and cover it over, providing a crude smoker. I was able to use some Apple Wood Chips from Colorado thanks to my good friend Dominic.
I was continually prodding it with my probe thermometer, waiting for the magic 76C to appear. This took about two and a bit hours with my small piece of meat. The window cleaner looked at me very strangely, playing with the BBQ in late December.
This piece was actually too strong, too briny. I tasted a piece and stamped the floor like a Tex Avery cartoon. I soaked it a little but it went too far. However I prepared a second joint the same way and that was very tasty indeed.
The photos make it look more pink than it did in real life - I didn't add saltpetre (nitrite) to the mix, which encourages that rosiness.
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