Cottage Ham

Directions

1. 1
   Choose a very lean pork butt and trim all remaining fat. Remove the bone and tie in a net.
2. 2
   Mix Sweeter 'n Sweet 3/4 lb to 1 gallon water. Make up 5 gallons. With a needle, inject this mixture into the pork until it is doubled in size. Soak in remaining cure for 5 days. Be sure it is weighted down if it floats.
3. 3
   Smoke at 135 degrees for 1 hour, then increase temperature to 180-185 degrees for 3-4 hours or until internal temperature of ham reaches 145 degrees.
4. 4
   See recipe for Cottage Ham and Cabbage for further cooking instructions.