Sometimes I think that if I were a pig I’d just sit around and lick myself all the time. But the reality that I’m all too aware of is that pigs tend to wallow in their poo. No matter. At the end of their life, the noble swine gives up the tasty victuals with unbelievable grace.
This week, I’ve been taking advantage of this delicious animal. You see, I bought a local pig, had it butchered and yesterday was Ham Day. But it takes more than a week to get to ham-deliciousness. First you have to cure it. So I did. Soaking and injected with a tasty brine for about 8 days is how it worked out for our schedule.
Then we fired up the smoker. I couldn’t find applewood, so I went for hickory. All day long those two nine-pound hams soaked up the beauty. Once we hit about 140 degrees Fahrenheit, it was time for a few coats of glaze. There are many glazes out there, some come in a packet attached to the store-bought ham so readily available.
I couldn’t help it. I made up my own glaze recipe, and I can’t imagine a better one. Well, guess what, Bobby Flay? I’m willing to share.
Wilson’s Ham Glaze
4 oz. agave nectar
3 oz. stone ground mustard
2 oz. mango smoothie mix ( or just whiz up a halfa mango or so)
1/4 tsp cayenne (I forgot to tell Andrew Three Floyds this part–I hope he reads it here)
Here’s the play-by-play:
Sublime. Goodness Gracious, but Pig is good. We paired it with a bottle of Goose Island’s 07 Pere Jacques and couldn’t have been happier. Well, if pigs had more than one belly, I could be happier, but that’s not exactly happening…