Was gifted a 5 1/2lb chunk of Boar Leg
So I made a ham. Brined 28 days in Cider brine. Rinsed and dried under refrigeration for 2 days. 60 hours TT of staggered Apple cold smoke in 10 hour sessions with a day between each session to mature.
To finish I decided to get creative with my Instant Pot.
Placed Cold smoked Ham-pretty side down
in Instant Pot and filled within 1" of top with cold water. Added a small handful of whole cloves.
Set slow cook setting on medium and let it get to 160F poaching liquid temp. Measuring with my temperature probe set up from my smoker.
Once it hit 160F I hit off button and immediately hit keep warm.
It is holding 161F with the lid askew as a vented cover.
Now I will watch cumulative keep warm timer for 150 minutes which is roughly 30 minutes per lb
Then I will slide the temp probe into the ham and take it to 152F internal.
Refresh in ice bath for 10 minutes and back outside into smoker cabinet no heat or smoke to mellow overnight.
Will be part of a Charcuterie Platter for a wedding celebration in Rocky in early Nov as a surprise for the Groom/Gifter of said meat