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Make the brine: Combine the salt, sugar, pickling spice, curing salt, and 3 quarts of hot water in a large nonreactive pot and stir in additional flavorings, if using. Boil until the salts and sugar are completely dissolved. Cool, then strain. Inject 2 cups of the brine deep into the pork shoulder at 1 1/2 intervals along the bone; continue until all the brine is used.
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With the ham wrapped in plastic (to contain the mess), fill the injector with the warm sauce and inject as much as you can at 1 inch intervals. Some of it will leak out but much of it stays in there and flavors the inside of the ham. When the injecting is finished, remove the plastic.
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Place injected ham in a lightly greased, deep roasting pan. Spread half of glaze over top and sides of ham as evenly as possible, reserving rest for later use. Bake uncovered for 1-1/2 to 2 hours.
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5,698. 39. West Fargo, ND / Northern MN. Nov 21, 2010. #5. Yea you can inject it the only possible issue I see is you may lose some of the injection out of the spiral cuts but oh well. Do like was mentioned above and inject it while it is still in the package. Just poke your injector needle through the packaging.
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You can also inject ham with dark rum or bourbon for an added kick. How to use an injection marinade in ham: You'll need a meat injector. See below for our best recommendations. Make cross-hatch marks in your ham using a knife. Draw up the marinade liquid into the injector and slowly inject the contents into multiple spots in the ham. Wipe.
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Place the injected ham into a large container or resealable bag. Pour the remaining brine over the ham. Seal and refrigerate for 12-24 hours. 6. Remove, Rinse, and Cook. Use the Injector: Now that your DIY ham brine injector is ready, you can draw up your brine solution into the syringe. Then, carefully insert the needle deep into the ham.
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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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Make sure the injector is squeaky clean before loading up some marinade in the chamber. Inject at a 45º angle, going about 2-3 inches deep (depending on how thick the cut is). Push the injector as you pull the needle out. Repeat, leaving 1-2 inches of space between the injections.
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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. Continue to cook until it begins to thicken, about 5 minutes. Remove from heat and allow to cool slightly.
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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.
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Rinse down afterwards and leave to dry. Once completely dry, apply a thin layer of cooking oil to the inside of the chamber before assembling the rest of the injector (including the rubber rings). This layer of oil will help lubricate the inside of the chamber for the plunger to glide down.
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Place the ham in a large pan and, using an injector, suck up the brine and inject it in the meat 1" to 1.5" away from each jab going in 2 to 4 inches while pressing the brine into the ham on all sides. Transfer the injected ham to a sizeable 5-gallon container or sanitized bucket and cover it entirely at room temperature or chilled brine.
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You can inject the ham with soda pop (Dr. Pepper, cola, and root beer are favorites), fruit juice, or a thin sauce of your own making. For example, melt 4 tablespoons of butter, 4 tablespoons maple syrup, 2 teaspoons of Dijon mustard, 3/4 cup apple cider, and 1/3 cup of bourbon (optional). Keep warm.
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Put the meat in the bucket and submerge it. If a piece of bone sticks out, get the hacksaw and cut it off or add more cure to cover it. If necessary, weight the meat down under a clean plastic container filled with water. Put the bucket in the refrigerator and let the meat cure for as long as the calculator tells you.
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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.
