SALT CURED HAM: OLD-FASHIONED PRESERVING
Steps:
- Mix salt, red pepper, black pepper and brown sugar in a bowl and set aside, this is your curing mix.
- With a ham that's between 36 and 40 degrees Fahrenheit, rinse in cold water and pat dry.
- Put a layer of curing mix ¼" - ½" deep on a tray to act as a bed for the ham.
- Place the ham on top of the layer of curing mix.
- At the H-bone (hip) and the hock joints, cut slits down to the bone then pack with as much of the salt mixture as possible.
- Rub and cover the rest of the ham with the curing mix.
- Leave the tray in a cool place (such as a refrigerator or a cooler packed with ice) for 18 days at 36-40 degrees.
- Cure for 18 days (or more - see recipe notes).
- Once the ham is cured, rinse well with cool water then smoke it, cook it or freeze it for later (see recipe notes for cooking tips).
Nutrition Facts : ServingSize 1 oz., Calories 69.7 kcal, Sodium 364 mg, Fat 5.3 g, SaturatedFat 1.9 g, Protein 5.2 g, Cholesterol 15.9 mg
HOW TO CURE A HAM
Provided by Adapted by Lisa Fain from Michael Ruhlman's Charcuterie
Number Of Ingredients 8
Steps:
- Place your ham in the plastic container that you'll be using to cure it. On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have dissolved. Stir in the pink salt then pour over the ham, adding more water as needed to cover the ham by 1 inch. If any parts of the ham bob above the surface of the brine, place a ceramic plate on top to weigh it down.
- Place the container in the fridge, and keep it there for 3 days, or roughly 1 day for every 2 pounds. Halfway through the brining process, turn the ham over so all parts of it will be submerged.
- After the brining is done, rinse the ham and let it soak refrigerated in clean water for 24 hours.
- To cook the ham, bake it in a foil-lined roasting pan at 325° F for 30 minutes per pound or until the internal temperature is 150° F. (I recommend not doing it on a rack as I did because it leaves strange impressions on the meat.)
- When done, slice and serve.
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
SUGAR CURE FOR PORK, BACON, HAM
Grandma and Grandpa always butchered their own beef and pork in late Nov. to the middle of Feb. It was a family affair, everyone pitching in to make sausages, head cheese, and wrapping all the meat!
Provided by Taylor in Belgium
Categories Winter
Time P11D
Yield 1 bacon
Number Of Ingredients 6
Steps:
- Double this mix as much as you have meat.
- Weigh down meat so that it remains covered.
- Be sure to boil plent of water day before so it is good and cold.
- Put your meat in wood barrels or vinegar stone crocks.
- Leave small boned meat chunks submerged for 2 days.
- Bacon submerged for 4 days.
- Cut hams and shoulders 14 days.
- Whole hams 21 days.
- Storage area must be extremely cold, but not freezing to prevent fermentation.
- After submersion, run thick thread through corner of meats and hang in smokehouse.
Nutrition Facts : Calories 1784.4, Fat 0.9, SaturatedFat 0.3, Sodium 448059.7, Carbohydrate 460.4, Fiber 7.6, Sugar 437, Protein 3.1
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HOW TO CURE MEAT (WITH PICTURES) - WIKIHOW
3 WAYS TO CURE HAM - WIKIHOW
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Views 105K
- Mix the Curing Ingredients Download Article Mix 2 pounds (0.9 kg) of non-iodized salt and 1 pound (0.4 kg) of white or brown sugar in a bowl.
- Add the Curing Mix to the Ham Download Article Open the hock-end portion of the ham. Add at least 3 tablespoons (44 ml) of curing mix inside the ham to cover the middle joint.
- Complete the Curing Process and Age the Ham Download Article After 3 days of curing, remove the wrapping paper from the ham. Remove any mold and excess curing mix from the ham by using a cloth and some vinegar.
HOW TO MAKE A CURED SMOKED HAM FROM SCRATCH
From amazingribs.com
- Prep. If your ham has skin, remove it and all the fat cap. You can use the skin to make cracklins. Skin and fat just do not add flavor. I debunk this myth in my article on fat caps. Besides, fat on a ham only slows the penetration of the cure and will get gelatinous after curing like this image.
- Get a 5 gallon food grade bucket and clean the heck out of it first with soapy water. Rinse thoroughly with ounce of bleach per gallon of water. Dry thoroughly. Then and add the distilled water, kosher salt, and Prague Powder #1. Stir til they dissolve. Chill it.
- Scrub the exterior of the ham thoroughly to remove as much bacteria as possible (don't use soap). Put the meat in the bucket and submerge it. If a piece of bone sticks out, get the hacksaw and cut it off or add more cure to cover it. If necessary, weight the meat down under a clean plastic container filled with water. Put the bucket in the refrigerator and let the meat cure for at least 7 days. If it is larger or smaller, use our curing calculator on this page to determine how long it needs to be in the cure. It must remain cold. After curing the water should remain transparent, but slightly pink, like this image.
THE BEGINNER'S GUIDE TO CURED MEATS - WEBSTAURANTSTORE
From webstaurantstore.com
- To dry cure meat with salt, cover it entirely in salt for a full day. In order to make sure the meat is completely covered, fill a container with salt, place the meat on top, and pour more salt over until it’s buried. You can also add some flavorings (like celery seed and black pepper) at this point, if you want.
- If you’re worried about wasting so much salt, there is another (more modern) method you can try. First, weigh the meat. Apply 3% of that weight’s worth of salt onto the meat, covering evenly and thoroughly, then use a vacuum sealer to seal everything up and let it sit in the refrigerator for about 5 days. This technique is called “equilibrium curing.”
HOW TO CURE HAM WORTH BOASTING ABOUT IN 8 EASY STEPS
From morningchores.com
- Call on Dr. Seuss. Do you remember the childhood favorite book “Green Eggs and Ham” by the infamous Dr. Seuss? Well, in this instance you are going to need a green ham instead of green eggs.
- Just a Trim. Once you have your green ham, you’ll need to rinse it off and pat it dry. From there, you’ll need to take off any excess fat from the ham.
- Your Hock and Weight, Please. Now that your ham has had the excess fat trimmed from it, you are ready to put the whole ham on a scale. You need to know how much the ham weighs when it is green so you’ll know how many days to allow it to cure.
HOW TO CURE HAM WITHOUT SODIUM NITRITE - WILSON HOMESTEAD
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- Combine all the ingredients in a large container/pot/tub/5 gallon bucket, whatever you have. Stir it up.
- Place the meat in the container. Be sure the meat is entirely submerged before replacing the lid. If necessary, place a plate or other weight on top of the meat to keep it covered with the brine.
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