Quote:
Originally Posted by Northendzone
Going to smoke up a ham this weekend. I dropped it in some brine I made with apple juice and some spices; however, I then read today that you don’t need to brine a pre-cooked ham.
Oh well, since when did salt make meat taste worse. Will likely hit the ham with a honey brown sugar glaze as it rests.
Think I will add in some smoked honey glazed carrots and some kind of baked potato
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I have a mustard and reisling mix that I put on my ham. Delicious.