Ham, Cheese, And Pickles

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   1. In mixing bowl, combine all ingredients

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   2. With plastic spatula, mix to thoroughly combine.

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   1. In a mixed solution of the 2 cups kosher salt to 1 1/2 gallons of water, soak the sliced cucumbers overnight in the refrigerator

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   2. After 24 hours, drain and thoroughly rinse the cucumbers, and set in a colander to drain

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   3. In large rondeau, combine all of the remaining ingredients and bring to boil

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   4. When the brine has come to a boil, add the cucumbers and return to a simmer

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   5. Remove the pickles from the heat and allow to cool completely before refrigerating

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   1. In large sauce pot, combine all ingredients except ham and bring to boil and cook for 20 seconds

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   2. Remove from heat and let steep for 1 hour

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    3. Strain and cool to room temperature

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    4. In appropriate container, pour mixture over ham and weight down so ham stays submerged

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    5. Flip ham daily in the cure for 21 days

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    6. Remove from brine soak in cold water for 1 hour

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    7. Over Applewood chips, smoke the ham at 300u00b0F until the ham reaches an internal temperature of 155u00b0F

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    8. Allow the ham to cool on a rack and refrigerate

No additional tips available.