WHAT YOU’LL NEED:
Fresh knuckle ham or ham roast
Brine
- 2 quarts of water
- 1/4 cup salt
- 1/4 cup brown sugar
STEPS:
1. Dissolve the salt and sugar in water in a container large enough to hold the brine and meat. Submerge meat completely in brine.
2. Cover and refrigerate for at least 24 hrs. After a time, remove, pat dry, sprinkle Lowery’s on the meat, and throw it on the grill. We keep the grill at 250 till you reach a 160 internal temp on the ham, which should be around 3-4 hours.
- Then, increase the heat to 350 till the internal meat temp is 190. So so so good!
I didn’t season with Lowery’s the first time and it was still phenomenal!
The key to this meal is to use high-quality Berkshire pork as well as using the cap and the knuckle as it will be the best eating cuts from the ham!