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Old 12-20-2011, 04:28 PM   #1
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Ham Brining - Need Quick Answer

Good Afternoon All!

I have a 3lb fresh ham brining (in cola, salt, garlic, pepper, and bay) for Christmas. The recipe said to brine it for 4 days, but everything else I'm seeing seems to indicate that's too long.

How long should I brine it?

If 4 days is too long, should I remove it from the brine then put it back in a few hours before I cook it?

Please let me know as soon as possible! It's already been in the brine a day.

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Old 12-20-2011, 10:37 PM   #2
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Never brined a ham, but 4 days does sound like a long time. Where did you get the recipe? Is it a trusted source?

BTW, welcome to DC!
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Old 12-20-2011, 11:13 PM   #3
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Quote:
Originally Posted by CheapWine42 View Post
Good Afternoon All!

I have a 3lb fresh ham brining (in cola, salt, garlic, pepper, and bay) for Christmas. The recipe said to brine it for 4 days, but everything else I'm seeing seems to indicate that's too long.

How long should I brine it?

If 4 days is too long, should I remove it from the brine then put it back in a few hours before I cook it?

Please let me know as soon as possible! It's already been in the brine a day.

Are you trying to "Corn" the ham? I found this:Corned Ham Recipe - Saveur.com
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Old 12-21-2011, 12:03 AM   #4
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Are you trying to cure the ham or just brine?
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