Ingredients

Homemade Tenderloin Ham Cure

• 2lb pork tenderloin

• 1 tsp pink curing salt

• ¼ cup kosher salt

• ½ cup brown sugar

• 1 orange sliced

• 1 apple sliced

• 1 onion quartered

• 1 head of garlic

Orange Bourbon Glaze

• ½ cup orange marmalade

• Juice and zest from 1 orange

• 1 tbsp Dijon mustard

• ¼ cup honey

• ¼ cup Jameson Orange Whiskey

• 1 tbsp garlic

• ½ tsp cinnamon

• ½ tsp allspice

Directions

1. Dissolve spices into 1 quart of boiling water. Remove from heat and add fruits and vegetables. Allow to cool while sleeping. Place ice in liquid solution to ensure it's ice cold. Submerge meat and allow to cure in the refrigerator for at least 7 days.

2. After brine/cure, remove from solution and rinse thoroughly. Place in refrigerator to form a pellicle for a couple hrs.

3. Smoke in a smoker at 225-250° until it gets to 140° internal. Glaze every 20 minutes until done. Rest for 10-12 minutes and then carve.

4. Orange Bourbon Glaze: In a saucepan or cast iron skillet, let Whiskey cook off for 30 seconds over medium heat. Then add all other ingredients in and stir to incorporate. Simmer until reduced by ⅓ and it begins to thicken. Place on smoker to get Smokey alongside ham to glaze every 20 mins or as needed.