The Christmas Ham (Pig) went on at 4:00 this ( Jan. 1 ) morning............came off at 4:30 in the afternoon. Say what you want about big uncut boars but this one was as good as a pig can be. Not a bit of off taste, not tough either and just enough fat.
He spent about 48 hours in a brine ( 1/2 cup sugar, 1 cup of salt & 1 tablespoon of Pink Cure Salt per gallon of water. ) and then last night he got dried off and rubbed down with a maple sugar rub. Kept the fire averaging 225-250 with half wood ( oak & hickory )and the rest natural charcoal ( Home made! ).
About the only things I'd of changed is that I'd of had more maple sugar to add as he cooked and I'd of started him a couple of hours earlier so that he'd come off the bone even easier.
All in all a great way to spend the day.......and honor the pig for his life.