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Cured Pork Loin Ham for Holiday Dinner

TentHunter

Moderator
Props go to my friend Mike down in Georgia (HighOnSmoke) for giving me this idea, which he saw on Harry Soo's website.

I picked up the rear half of a bone-in pork loin from the butcher. The ribs I trimmed off & cooked separately, leaving the boneless loin & the bone trimmings, which did not get thrown away.

I did not get any pics of it in the brine, but I used my own brine recipe (more details are posted in the Ham 101 thread).


I also put the bone trimmings in the brine as well to cure along with the loin. They can be used to make stock, go in a pot of beans, etc. Here's the loin & bones one the MAK rolling some Cherry smoke. We ran it in smoke mode for 1.5 hours then bumped the grill to 225° until the ham reached an I.T. of 145°.
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When the loin reached an I.T. of 145° I brushed on a pineapple/brown sugar glaze & decorated with pineapple & cherries.
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Bumped the grill to 350° & the Wife mixed up a Corn Bake to add.
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My Wife & daughter made some ham stock from some of the bone trimmings, & picked the meat off which I turned into gravy.
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This loin ham was definitely worth doing!
 
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