Blackstrap Molasses Country Ham
Tamworth-Duroc ham from a forest fed hog. Cured for three weeks in a mix of salt, brown sugar, blackstrap molasses, dark rum, fresh ginger, cayenne, toasted coriander, and juniper berries.
Cold smoked over cherry, apple, and maple wood for eight hours, then set aside to cure for an additional three weeks
Heated in a 300 degree oven for an hour
Best ham ever