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Fresh Ham for Easter Dinner 
Thanks to this thread on The Virtual Weber Bulletin Board, I feel pretty confident about smoking a fresh ham for dinner tomorrow night.
Since the ham is not cured, I am going brine for as long as I can before I have to place it in the smoker. Following the sage advice I was given, I have made a very aromatic brine that seems like it will go well with the flavor of the ham.
I will update you tomorrow and let you know how it goes and, if I like it, I will post the brine recipe that I used.
blue skies,
bryan
Saturday, March 26, 2005 | link
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