At Center Point Pit Barbecue, owner Robert Duke smokes his pork until in turns "black as night." But as Guy learned on DDD, the holiday ham is unlike any other. After a four-day brine and a six-hour smoke, the ham is sprinkled with sugar and torched, resulting in a delicious "ham brittle," Guy says.
Special Dishes: Holiday Ham (Sugar-Glazed Smoked Ham)
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