Pork <br> Petite Raw Ham

Pork
Petite Raw Ham

3 LB. (AVG)
Regular price $20.00 Sale

 

Looking for the perfect sized Ham without any salt added, well here it is! Our 3 lb. Petite Raw Ham is roast ready and can easily feed a family of four. The Petite Ham is cut from all-natural Berkshire pigs. Cook, slice and enjoy!

Recipe

Fossil Farms Petite Ham

Download printable .pdf file.

Ingredients
1 ea. Fossil Farms Berkshire Pork Petite Ham

Brine
2 liters of water
3⁄4 cup Kosher salt
1 cup brown sugar
4 tsp. pink salt

Dry Spice Mix
1 cup brown sugar
1 tbsp. Kosher salt
1 tsp. thyme
2 tsp. black pepper, medium grind
1⁄2 tsp. dry mustard
2-3 cup apple juice, added to a spray bottle
3 tbsp. sweet paprika
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. oregano
2-3 tbsp. yellow mustard

Preparation
To start the brine, use a large container. Combine water, salts and sugar; stir until the salts and sugar dissolve into the water. Place ham into the brine; use a plate with weights to ensure meat is fully submerged, and cover with lid or plastic wrap. Set in refrigerator for 2-3 days.

Remove ham out of the brine and pat dry. Rub the ham with yellow mustard. Use enough so that the spices adhere to the meat. Add the rest of the dry mix ingredients in a large bowl, mix, then rub on the ham.

Adjust your smoker to 225F. If you are using an oven, pre-heat to 225F. Smoke, or cook, pork for approximately 1.5 hours, basting the meat with apple juice every 15 minutes. Wrap ham loosely in aluminum foil to prevent the outside of the ham from burning. Place the foil wrapped ham back into the smoker, or your oven if desired, until the internal temperature reaches 140F. Remove from the smoker/oven and let rest at room temperature for at least 30 minutes; then slice.

 

Looking for the perfect sized Ham without any salt added, well here it is! Our 3 lb. Petite Raw Ham is roast ready and can easily feed a family of four. The Petite Ham is cut from all-natural Berkshire pigs. Cook, slice and enjoy!

Recipe

Fossil Farms Petite Ham

Download printable .pdf file.

Ingredients
1 ea. Fossil Farms Berkshire Pork Petite Ham

Brine
2 liters of water
3⁄4 cup Kosher salt
1 cup brown sugar
4 tsp. pink salt

Dry Spice Mix
1 cup brown sugar
1 tbsp. Kosher salt
1 tsp. thyme
2 tsp. black pepper, medium grind
1⁄2 tsp. dry mustard
2-3 cup apple juice, added to a spray bottle
3 tbsp. sweet paprika
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. oregano
2-3 tbsp. yellow mustard

Preparation
To start the brine, use a large container. Combine water, salts and sugar; stir until the salts and sugar dissolve into the water. Place ham into the brine; use a plate with weights to ensure meat is fully submerged, and cover with lid or plastic wrap. Set in refrigerator for 2-3 days.

Remove ham out of the brine and pat dry. Rub the ham with yellow mustard. Use enough so that the spices adhere to the meat. Add the rest of the dry mix ingredients in a large bowl, mix, then rub on the ham.

Adjust your smoker to 225F. If you are using an oven, pre-heat to 225F. Smoke, or cook, pork for approximately 1.5 hours, basting the meat with apple juice every 15 minutes. Wrap ham loosely in aluminum foil to prevent the outside of the ham from burning. Place the foil wrapped ham back into the smoker, or your oven if desired, until the internal temperature reaches 140F. Remove from the smoker/oven and let rest at room temperature for at least 30 minutes; then slice.