11/06/2021
Excited for the holidays to improve on our ham recipe from last year. Thinking we'll stick with the same brine of brown sugar, salt, black pepper, mustard, clove, cinnamon, bay leaf, coriander, and vanilla, but leave it to cure even longer to work through the meat, preserving it, and amplifying flavor and moisture. The glaze too I think we'll keep at brown sugar, apricot jam, maple syrup, whiskey, vanilla, salt, black pepper, mustard, but this year we'll be smoking the ham start to finish over hardwood charcoal and oak from the ranch. My hope is, by this time next year, we'll have our new pig breeding and pasture program in full swing, our ideas of a ranch-share program built out, AND this ham recipe dialed in and be able to offer these to anyone interested to enjoy for the holidays... And for those REALLY interested, maybe a few days of hands-on experience going from pasture to plate.