When my family and relatives get together every year to celebrate Easter, we are thrilled for the blessing to be able to get together to reconnect and catch up with loved ones. The Sunday festivities always revolve around a ham as the main dish, and weather permitting, the little ones will hunt for Easter eggs hidden around the house or outside in the yard.
I’ve never cured a ham and have been looking for an excuse to use the pink salt I ordered from Amazon that was languishing in my pantry. My chance came when the kind folks at Snake River Farms sent me a couple of their Kurobuta pork loins.
Earlier in the week, I had made one into a terrific spiral stuffed loin and then I had a brainwave to cure the second one as the “ham’ for Easter. After curing the loin in a brine for 2 days in the fridge, I rolled it into into a log and trussed it with some Butchers twine. The log shape makes it easier to slice and plate the pork. I smoked the cured “ham” in my trusty Weber Smokey Mountain and glazed it with some fruity pineapple glaze.
Read on if you want to see how a pork loin can, through some Butcher twine and some creativity, masquerade as an Easter Ham!