I have a very large uncured fresh ham (approx 20 lbs) that I want to cook for Easter. I cooked the other one for Christmas and did not brine it and it was tough and awful.
I'm thinking that I need to brine it this time, and would like to to do it without Nitrates/Nitrites/Insta Cure. Does anyone have any experience with brining such a large one without using Nitrates? How long should I be brining for given the size, and do I need to worry about Botulism?
Thanks for your help and suggestions!!