Old Fashioned Salt Cured Ham Food
OLD-FASHIONED BAKED HAM
I can still see the table meticulously set for a country meal at our 150-year-old family farm, and I vividly recall the aroma of ham baking! Whenever I make a ham, I think of my mom-who was, in my opinion, the best cook ever! -Rosemary Pryor, Pasadena, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Drain pineapple, reserving 2 tablespoons juice; set aside. Place ham in a baking dish. Bake at 350° for 30 minutes., In a small bowl, combine the brown sugar, mustard, cloves, vinegar and reserved pineapple juice. Score top of ham. Place pineapple slices and cherries over ham; spoon glaze over top. , Bake 40-45 minutes longer or until a thermometer reads 140°, basting occasionally.
Nutrition Facts : Calories 296 calories, Fat 8g fat (3g saturated fat), Cholesterol 115mg cholesterol, Sodium 2360mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 42g protein.
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- Choose The Meat You Are Curing. There are many types of meat, and these will determine your old-fashioned salt-curing process. You can dry-cure ham, beef, or any other good piece of meat.
- Stab The Piece Of Meat With A Sharp Object. If you are working with a big chunk of steak, stubbing it with a prong or a sharp object is necessary.
- Cure Using Pre-Mixed Curing Salt Or Mix Your Curing Salt. Dry curing meat the old-fashioned way using salt removes moisture, reduces cell breakdown, and intensifies the meat flavor.
- Add Spices To The Curing Salt. Knowing how much people appreciate tasty food, you won’t skip this step. Spices add flavor to the cured meat and lengthen the shelf life.
- Rub The Curing Mixture With Spices Over Your Meat. Place a parchment at the bottom of the curing tray and pour a generous amount of the salt and spice mix.
- Refrigerate For Seven Days. Store the meat in the fridge for about 7-10 days to allow the moisture to evaporate. Leave a piece of the beef uncovered to allow airflow.
- Wrap With Cheesecloth. Although your meat is free from moisture, it is not entirely safe. Wrapping it with cheesecloth ensures no moisture entry and keeps the steak dry, extending its shelf life.
- Store In A Cold Place Away From Sunlight. Your salt-cured meat is ready for storage. Hang the wrapped meat in a cold and dark place to ensure no bacteria breeding.
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