A great recipe for smoked ham with a peach brandy glaze. This home cured ham was cooked on my Big Green Egg over apple and peach wood.
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Recipe:
FOR BRINE
Brown sugar 2 Cup (32 tbs)
Kosher salt 1 1⁄2 Cup (24 tbs)
Pickling spice 1⁄2 Cup (8 tbs) (a mix of coriander, mustard seeds, bay leaves , cloves, red chili)
Pink salt 8 Teaspoon
Water 1 Gallon
Ice water 1 Gallon
OTHER INGREDIENTS
Ham 14 Pound
FOR GLAZE
Brandy 2 Cup (32 tbs)
Red chili pepper 1
Pickling spice 1⁄4 Cup (4 tbs)
Spicy mustard 1 Tablespoon
Apple cider vinegar 1 1⁄2 Tablespoon
Peach preserves 2 Cup (32 tbs)
Peach nectar 2 Can (20 oz)
Kosher salt 2 Pinch
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