@hillcrestfarmlv: This is our very first time brining our own leg ham ready for our son in law to smoke in time for our Christmas Dinner! The recipe for brine, Per Kg of meat is: 30g salt 15g sugar 2.5g pink salt cure Plus spices We chose a mix of garlic powder, onion powder, bay leaves, black peppercorns, yellow mustard seeds, cloves and star anise. We disolved the salts and sugar in 5 litres of cold water and injected 2 litres all over the ham front and back until it could take no more liquid then into the brining bucket with the rest of the liquid, adding the spices and topping up with water and in to the fridge for around 8 days. It will then be Smoked overnight and glazed to serve cold on Christmas Day. The pork was grown on Hillcrest Farm, Wessex Saddleback which has the most amazing flavour 👌 This leg was 7.7kg so plenty for our big family! #homesteading #farmtotable #christmas #ham #fyp

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