Turn pork into Honey Glazed Smoked Ham:
-         Buy 2 large pork legs at Markets, ask for bone and skin to be removed.
-         Take home and cut off most of the fat.
-         Slice into smaller chunks, big chunks won't cure all the way through.
-         Prepare and clean large plastic container for Brine (eg. 10 ltr bucket).
Brine:-       
        - Prague #1 Powder or Pink Salt (1 level teaspoon to 2.25kg/5lbs of pork)
         - 1 cup brown sugar
        - 3 cups salt (good quality salt, rock salt or pickling salt)
        - 2 tsp crushed garlic
        - 2 tsp black pepper corns
        - 2 tsp cloves
        - add a little Stout if you can possibly spare it ! 
        - 1/2 fill with water and stir all ingredients into a brine.
        - Drop pork chunks in and cover with brine and ensure they are submerged
        - add a saucepan lid with a weight on it to ensure all pork stays submerged
        - keep in spare fridge for 10 days…
10 days later, white pork becomes pink ham.
-  Tip out brine, water rinse all chunks thoroughly otherwise ham will be too salty. 
-  Prepare large bowl with 1 small jar of honey, and 1 small jar of Molasses  or the cheaper but similar Treacle, and 1 small bottle of cheap maple syrup, 2 tsp crushed garlic, 1kg brown sugar, 2 tsp cracked pepper, ½ tsp oregano.
-  Roll chunks in mixture and place in deep oven trays lined with tinfoil.
-  Heat smoker to around 200 F
-  Place on upper tray in smoker, turn/baste meat over every 1-2 hrs to ensure it doesn’t dry out. 
- Toss a combo smoke marinade of Wood Chunks on the coals: APPLE CHUNKS for moist meat, CHERRY CHUNKS for sweetness and RED BOX CHUNKS for country flavour and reddish colouring.
-  Fill large baked bean tin with water for moisture, and place near coals. 
   The water increases humidity, moist smoke sticks  to meat more readily.
-  Smoke for approx. 8 - 10 hrs.
-  mmmmmmmmmm   Best Honey Glazed Ham in town !  Friends will beg for more.
N.B.   Cold wet meat absorbs more smoke.

Prague Powder #1, the most common fast acting curing salt. It is approximately 94% plain old salt with approximately 6% sodium nitrite, some anticaking agents, and a tiny bit of red dye. The red dye is not for the meat, it turns the salt pink so you don't mistake it for regular salt or sugar in your pantry. It is not the same thing as Himalayan pink salt or Prague Powder #2. Prague Powder #2 and some other curing salts contain nitrates (with an a) which can form nitrosamines which can be carcinogenic under Certain circumstances, it is used for long cures over weeks or months.

​​​Prague #1 Powder  is available in our Online Store.