Came out excellent. Prior to cooking, I soaked the ham for 3 days in salty ice water/vinegar. I used a smoky BBQ rub that I got at a spice store. Used Boars Head thick cut smoked bacon for the top. I cooked mine in the oven at 250* for about 7 hours. Did not use a smoker or grill. This recipe will make a believer out of any nay-sayers. Forgive me if this is no secret, but its a new find for me. All I've ever done with hogs is crock pot pulled pork and sausage. This hog I used was shot in the spring of '13, was a 150lb boar, still somehow tasted great.
I respectfully disagree with this statement. I'm all about long, slow smokes on my BGE, but I do love my crock pot.
But I'm probably wrong. Hey hog cookers, please chime in!
The dude in the video did so many things wrong I had to go take a xanax to calm my OCD down
What about a 3 day soak for pork, Allen? Seems awfully long. Am I imagining things??
“Everyone behaves badly--given the chance.”
― Ernest Hemingway
I've been in 15 kitchens in my life as a chef and 2 culinary schools. Never seen a crockpot in any of them. But to each his own. I do like the one with cute little floral prints.
Well, that's all well and good, but did you stay at a Holiday Inn Express last night? Lol!
Three day soak sounds a bit long for me, but that's just me. I'll usually leave quartered hog in ice water for a 36 hours or so, and then on ice for another 1-2 days. Have never done much soaking at prep stage prior to cooking.