Christmas ham brined in celery juice powder for cure.
8oz honey (home harvested)
8oz brown sugar
Celery juice powder
8lb fresh pork leg (home slaughter)
My pork was still frozen so I didn’t inject the brine right away. Brined min 1 day for every 2lb of meat plus an extra day because it was frozen when I started. I then forgot to revisit injecting the brine afterwards, so that was a mistake because the cure didn’t fully penetrate.
Cut crosshatch in fat cap. Slathered a coat of glaze.
Cooked in oven in bag at 325 until internal temp reached 130. Folded down bag and began glaze every 5 mins.
Glaze was 1 part pan drippings, 1 part honey, 1 healthy tablespoon of Koops Arizona heat mustard