HOME-CURED HOLIDAY HAM
There are many reasons for making your own holiday ham: bragging rights that you actually did this, but also that you can flavor your ham any way you want and you can control the salt content.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time P4DT2h20m
Yield 16
Number Of Ingredients 10
Steps:
- Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham.
- Bring 2 quarts of water to a boil and pour over the brine ingredients; whisk to dissolve. Pour in 1 gallon fresh cold water to cool down the mixture.
- Score the skin side of the pork roast with a sharp knife. Cut into the fat beneath the skin but not into the meat. Score about 1 inch apart, then score in the opposite direction to get the classic diamond-shaped pattern.
- Lower scored roast into the cooled brine, skin side up. Use a plate to weigh down the roast so that it cures fully submerged in the liquid. Refrigerate for 1 day for every 2 pounds of pork (for a 7 pound roast, cure for at least 2 1/2 days). Turn the roast over halfway through the brining process.
- Remove roast from brining liquid. Discard the brining liquid and transfer the roast back to the brining container. Cover the roast with fresh cold water to rinse off some of the salt. Depending on how salty you want your ham, you can soak it for just a few minutes or overnight. Remove roast from the water and blot dry with paper towels.
- Preheat oven to 325 degrees F. Add a cup of water to a roasting pan with 2 whole star anise. Place roast on a rack in the roasting pan.
- Roast until ham reaches an internal temperature of 130 to 135 degrees F, about 2 hours. Ham will not be fully cooked at this point. If water has nearly evaporated, add a splash more. Increase oven temperature to 425 degrees F. Continue to roast until skin is browned and crispy and ham reaches an internal temperature of 145 to 150 degrees F.
- To make the optional glaze, mix the mustard, maple syrup, cayenne pepper, and salt together in a bowl. Brush glaze on the ham at this point, not before. Return roast to oven for about 5 minutes to crisp it even further.
Nutrition Facts : Calories 483.5 calories, Carbohydrate 22 g, Cholesterol 127.1 mg, Fat 25.6 g, Protein 38.8 g, SaturatedFat 8.9 g, Sodium 13995.6 mg, Sugar 20.5 g
BRINED FRESH HAM
Provided by Anne Burrell
Categories main-dish
Time P3DT3h
Yield 8 to 10 servings
Number Of Ingredients 24
Steps:
- To brine the pork:
- Combine all of the ingredients in a large container. Submerse the ham in the brine and let it hang out for 3 days in the refrigerator. (It's a plan-ahead but soooooooooooooo worth it!)
- To cook the pork:
- Preheat the oven to 450 degrees F.
- Remove the ham from the brine, pat dry and make slices in the skin to create a diagonal cross-hatch pattern.
- To make the paste:
- In a food processor, combine the rosemary, garlic, crushed red pepper, salt, to taste, and about 1/2 cup of olive oil. Massage this mixture generously all over the outside of the ham.
- Put the potatoes in a roasting pan large enough to accommodate this whole shootin' match. Toss the potatoes generously with some olive oil and salt. Nestle the ham on top of the potatoes and toss the whole thing in the preheated oven. Check the pork in about 30 minutes, the skin should be getting brown and crispy. At this point, remove the ham from the oven and turn over, baste with any leftover rosemary/olive oil paste and rearrange the potatoes so they don't burn. Nestle the pork back onto the potatoes and return to the oven. Roast for another 30 minutes.
- Remove the ham from the oven after the first hour. Check the potatoes to see if they are getting a little crispy, rearrange them and add the chicken stock to the bottom of the pan to keep things really moist and juicy. Reduce the heat in the oven to 350 degrees F and roast for another hour.
- To make the glaze:
- While the ham is cooking, combine the Dijon mustard, whole-grain mustard and honey in a small bowl. Remove the ham from the oven and brush it, generously, with the honey mustard mixture. Return the ham to the oven and roast it for about 30 minutes. Flip it over and brush again with the honey mustard mixture (really slather it on the pork). Roast until it reaches an internal temperature of 150 degrees F on an instant-read thermometer.
- Remove the ham from the oven, to a cutting board, tent it with aluminum foil and let it rest for at least 20 to 30 minutes before slicing.
- Carve that baby and arrange the slices on a serving platter. Transfer the potatoes to a serving bowl and serve with the ham
- Go to town on that bad boy!!!!
MINIATURE HOME-CURED 'HAM'
My version of Southern biscuits and ham exposes me as a Yankee impostor, since it's not made with real country ham. It is, instead, a much smaller brine-cured pork tenderloin, easy to cure and cook (though it does take some advance planning). Serve with tender, hot biscuits, sweet butter and mustard.
Provided by David Tanis
Categories breakfast, brunch, dinner, lunch, main course
Time 1h
Yield 4 pounds cured pork tenderloin, about 24 servings
Number Of Ingredients 14
Steps:
- Put salt and sugar in a large nonreactive bowl (stainless steel or glass). Add boiling water and stir well to dissolve salt and sugar. Add peppercorns, mustard seeds, allspice berries, cloves, thyme and bay leaves. Allow to cool completely.
- Add curing salt and 1 cup white wine to cooled brine. Submerge pork tenderloins in brine. Place plate directly on top of pork to keep it submerged if necessary. Cover container and refrigerate for 5 days.
- Remove pork from brine and pat dry. Discard brine. Spread onions and thyme sprigs on bottom of a large shallow baking dish. Add brined tenderloins in one layer, then add 1/2 cup wine. Heat oven to 350 degrees; as it heats, bring meat to room temperature. Cover dish and bake for 45 minutes or until pork registers 135 degrees with an instant-read thermometer. Remove from oven (meat will continue to cook and reach 140 degrees as it rests). Let cool before cutting into thin slices. Serve with buttermilk biscuits. May be refrigerated, well wrapped, for up to 1 week.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 3 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 516 milligrams, Sugar 9 grams, TransFat 0 grams
HOME-CURED DUCK PROSCIUTTO
An interesting spin on prosciutto that can be easily made at home, kept in fridge, and used in sandwiches, salads, pastas, etc. I'm interested to hear suggestions for recipes using it.
Provided by S Bywater
Categories Duck Breasts
Time P7D
Yield 1 cured duck breast, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Gently wash duck breast of excess blood and then dry with a towel, try to get rid of as much surface water as possible and set aside.
- In a bowl prepare the curing mix by mixing the salt and the brown sugar evenly. Alternatively you can mix all contents into a jar seal it and shake until evenly mixed.
- In an air-tight plastic container pour about 1inch thick of of the curing mix, and gently lay the duck breast (skin side up) ontop of it. ,Make sure the breast doesn't touch the sides of the container.
- Pour the remaining mix ontop of the breast, completely covering it and filling the container (make more if there is not enough to fill the container).
- Place the sealed container in the fridge and leave for 1 to 2 days.
- The salt is now curing the meat and drawing the moisture out of the duck breast. Thus preserving the meat and enabling it for human consumtion without cooking, just like italian proscuitto. The sugar imparts a slight sweet flavour onto the meet to offset the saltiness.
- After 1 to 2 days remove the container from the fridge and remove the duck breast from the cure mix.
- Quickly wash off the excess mix with water, but don't keep it under the water for too long.
- Pat the cured breast dry and wrap tightly with a clean muslin, cheese, or thick cloth. Suspend the duck from a string in a dry, warm area for 5 to 7 days to thoroughly dry the duck out.
- Alternatively at this stage the breast can be thinnly sliced and pan fried as a duck version of pork bacon.
- After 5 to 7 days the duck is ready to be thinnly sliced like normal proscuitto and used in salads, pastas, or served as part of a meat & cheese platter. Enjoy and watch your friends' reactions when you tell them you cured the proscuitto yourself!
- To store, keep duck refridgerated and wrapped in clingfilm.
- Flavour Variations: To impart other suttle flavours into the meat feel free to add dried herbs and spices to the curing mix before curing. Dried orange peel, dried cranberries, and pink peppercorns work nicely with duck breast. The overall curing mix should always work on a 3 parts salt to 1 part everything else.
More about "home cured ham food"
HOW TO WET CURE (BRINE) HAM AT HOME: IT'S EASIER THAN …
TIPS FOR CURING HAM AT HOME - PREPPER'S WILL
From prepperswill.com
Estimated Reading Time 8 mins
3 WAYS TO CURE HAM - WIKIHOW
From wikihow.com
Views 104K
WHAT IS A CURED HAM RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE END OF PINK HAM? FRANCE TO CUT USE OF NITRITE IN CURED ...
From rappler.com
HOME-CURED HAM RECIPES!? - FOOD52
From food52.com
HOW TO COOK CURED HAM? - MARCH 2022 VINTAGE KITCHEN
From vintage-kitchen.com
HOW TO SMOKE A HAM ON A GAS GRILL - DELISHABLY
From delishably.com
HOME CURED HAM: HOW TO BRINE A HAM | RECIPE | SMOKED FOOD ...
From pinterest.com
HOME CURED HAM #RECIPES #WORKFROMHOME #FAMILYTIME #HOWTO …
From tiktok.com
HOW TO CURE COUNTRY HAMS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOME CURED HAM - PREVENTION IS BETTER THAN CURE
From medicinecontact.com
HOME CURED HOLIDAY HAM - HOW TO MAKE A HAM - YOUTUBE
From youtube.com
HOME CURED HAM RECIPE - PREVENTION IS BETTER THAN CURE
From medicinecontact.com
HOW TO SALT CURE A HAM AT HOME - MELISSA K. NORRIS
From melissaknorris.com
4 FARM RECIPES FOR HOME-CURED HAM FROM 1950 | THE …
From saturdayeveningpost.com
HOME CURED HAM RECIPES
From tfrecipes.com
FOOD WISHES VIDEO RECIPES: HOME-CURED HOLIDAY HAM – …
From foodwishes.blogspot.com
CURING AND SMOKING MEATS FOR HOME FOOD PRESERVATION
From nchfp.uga.edu
DIZZY PIG HOME CURED HAM (HOMEMADE HAM) - DIZZY PIG CRAFT ...
From dizzypigbbq.com
HOME MADE CURED HAM - WESTERN FOOD IN THAILAND - ASEAN …
From aseannow.com
BEST HONEY BAKED HAM DELIVERY SERVICES - THE SPRUCE EATS
From thespruceeats.com
FOOD BLOG: HOME-CURED HOLIDAY HAM FIRST YOU BRINE, THEN ...
From 1happyfood.blogspot.com
CIDER-CURED HAM - RIVER COTTAGE
From rivercottage.net
HOME CURED HAM: HOW TO BRINE A HAM - A FARMISH KIND OF …
From afarmishkindoflife.com
HOME CURED HAM : FOODPORN
From reddit.com
CURED VS. UNCURED HAM: WHICH IS BETTER?
From foodsforbetterhealth.com
WHAT IS UNCURED HAM AND IS IT WORTH IT? - TENDER BELLY
From tenderbelly.com
HOW TO MAKE A CURED SMOKED HAM FROM SCRATCH
From amazingribs.com
HOME-CANNED HAM - THE ORGANIC PREPPER
From theorganicprepper.com
HOME-CURED HAM RECIPE - FOOD NEWS
From foodnewsnews.com
HOME-CURED HAM RECIPE | HAM RECIPES, RECIPES, SMOKED FOOD ...
From pinterest.ca
HOME-CURED HAM RECIPE - MOTHER EARTH NEWS | THE …
From motherearthnews.com
WHAT IS THE DIFFERENCE BETWEEN CURED AND UNCURED HAM ...
From montalvospirits.com
CHRISTMAS HAM: CURED FOR CHRISTMAS - THE FIELD
From thefield.co.uk
CURING AND SMOKING MEATS FOR HOME FOOD PRESERVATION
From nchfp.uga.edu
HOME CANNING CURED MEATS (BACON, BRINED, CORNED, HAM, ETC ...
From healthycanning.com
BACON RECIPES - RECIPES FOR BACON, JERKY, HAMS, AND LARDO
From honest-food.net
HAM - WIKIPEDIA
From en.wikipedia.org
HOMEMADE CURED HAM RECIPE - MOTHER EARTH NEWS | THE ...
From motherearthnews.com
HOME CURED HAM RECIPE || EASY TO FOLLOW HOME CURING - FOOD ...
From foodnewsnews.com
HOME-CURED HAM RECIPE - HOUSE & HOME
From houseandhome.com
BRINE WET CURE FOR FRESH HAM RECIPES
From tfrecipes.com
HOMEMADE DRY CURED HAM - REFORMATION ACRES
From reformationacres.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love