So am busy doing a brine mix for 6 boneless hams, and some Pea & ham soup with own smoked hocks & bones from previous hams.
Will do a photo log of my ham process for a future post.
I start by simmering my brine base( 20/30 min) and then cool it off after which it is added to my water and a small amount of cure that I use to pump my hams with.
So what are you up to????
Cheers.
....................do you all hibernate into your man caves for Winter???? What's your Winter Warmers?.....lol.. 
