Tomorrow is the big day so today the Easter ham was removed from the curing brine and rinsed with cold water. It's beautifully cured with a nice pink tone and is much firmer to the touch than an uncured piece of pork.
After thoroughly rinsing the brine from the ham, it was dried off using a paper towel and then placed in the fridge on a roasting pan to dry. The recipe I'm following recommends letting it dry in the fridge for 12-24 hours. My will rest for the entire 24 hours.
Tomorrow morning it will be going into my little smoker bright and early so it won't be late for Easter dinner.
It looks very nice. I think I would have soaked it to get more of the salt out but I haven't done one so I could be wrong.
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