Prairie Fox Survival

I go hog wild over wild hog cooking!
  

Cooking Wild Hog Ham

Some of the benefits of wild pig are you don't have growth hormones, steroids or water injections you are paying for.
Wild pig prepared right is also very healthy and cost efficient.


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The juice makes a delicious gravy and you can also dilute it and put it in your jars when canning ham.

 

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An uncooked or fresh ham is not what you purchase in the store, most hams have already been cured and therefore are considered cooked.

Cut through the thick skin and fat making 1 inch diamonds being careful not to cut through the skin. (Our ham already had most of the skin and fat removed so we skipped this step.)

You will need to soak your fresh ham in a brine for 8-24 hours.
4 cups kosher salt or 2 cups table salt
3 cups packed dark brown sugar or light brown
2 heads of garlic cloves separated, lightly crushed and peeled
10 bay leaves
1/2 cup whole black peppercorns, crushed

In large (about 16-quart) bucket or stockpot, dissolve salt and brown sugar in 1 gallon hot tap water. Add garlic, bay leaves, black pepper, and 1 gallon cold water. Submerge ham in brine and refrigerate 8 to 24 hours.

Remove the ham from the brine rinse in cold water and pat dry. Place ham cut side down or skin side up on rack in roasting pan. Let stand for one hour at room temperature.
Caution: If using a disposable aluminum pan place on a sturdy baking sheet for extra support.

Heat oven to 500 degrees remove center rack and move rack to lowest position.

You can now add your favorite rub or seasonings to your ham if desired.

Roast ham at 500 deg. for 20 minutes, reduce temp to 325 to 350 degrees. Bake for 30 to 35 minutes per pound or until internal temp reaches 155-160 deg.

The last 30 minutes we brushed a pineapple honey glaze on the ham.

Combine 1/4 cup of pineapple juice with 1/4 cup of honey and 1/4 cup brown sugar. Coat the ham with the pineapple-honey mixture in the final 30 minutes of cooking. You can put pineapple slices on if desired. Secure them with toothpicks.


 
With larger hogs many people field dress where they are shot. With smaller pigs it is often easier to quarter them out and keep the back strap.

Adding a glaze to the ham too early can burn the ham.