I'm very fortunate to have a friend with a small farm--chickens, cattle, and this year, for the first time, pigs. Cure the ham for 75 to 90 days, at approximately 2 1/2 to 3 days per pound of meat. I was a boy about 12y/o when my dad did this. Place your pork in a bowl or pot that is large enough to hold the meat completely submerged in the brine, but one small enough to fit in your fridge. (including the bone]. Posted to MM-Recipes Digest by "Phillip Waters" on Oct 31, 1999. So I am thinking in mixing 93.75 grams of salt and 6.25 grams of nitrite. If you are dealing with leftover ham that is too salty, you can still make use of it by using less. I've had mine for about 2-3 weeks now. 1. Then you start your fire for smoking, don't know what the temp would be and I think you smoked it for 6 or 8 days. Packing the ham with cure: Next, you will cut a piece of butchers paper large enough to lay your ham on it. Jennifer Mondora (Australia) on January 29, 2012: Hi Guys, I have bought my leg of pork but it is much smaller. How to Cure and Smoke a Venison Ham Roast. On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have dissolved. If I wet cure a ham can I slice a piece off and eat it without further cooking? John D Lee is a chef and restauranteur living and working in Chiang Mai, Thailand. Then pour four quarts of cold water into the bucket. Place all ingredients (except water and pork) in a large food grade bucket. I pulled it off of the smoker and it was the best, juiciest Honey can also be used, you know the flavor of honey. that way i can see for sure the strength of the brine. (Overhaul means to rub the surfaces of the meat to redistribute the cure.) More Cast Iron Chef. Donna, I'm so glad to hear of your success- enjoy the hams! Place the ham in a large container, cover with a clean tea towel and leave in a cool place, like the fridge. Thank you in advance for your help and consideration! Ive read that for every 2 kg of meat, 1 tsp of prague powder is needed. Put the leg in a curing net to keep the shape. Some white mold on the surface is normal, and may be scraped away easily along with any residual curing mixture. 1. Can't comment on lamb, but I cure ham hocks and beef regularly in exactly the manner you describe. your help would be greatly appreciated. Cure Your Own Ham Steaks. It's a moist pre cooked ham you buy and then just apply a glaze that comes with it. I just did the Wet Cure and then a dry cure from a defrosted pork, and then hung it up my chimney (old english house!) to inject them with #1 pink salt. );..in my case i put 10tsp praque powder#1 @ 7 lbs pork..have undergone rinsing the cured ham 3 times,soaked to warm water,boiled,and cooked in pineapple juice,etc..until now i haven't eaten yet the ham..it's just in the freezer, afraid of overdosing praque..pls advise...thanks. Step 1. Rub the cure mix on all surfaces evenly, cover, and refrigerate. I have brined fresh pork hams and gave them away for christmas gifts. This ham is better if smoked (see here for instructions on hot smoking a fresh ham), but you can just as easily bake it or fry off slices unsmoked, and it will still be great. Can you let me know if this is right. I'm also wondering about salt peter....I think I read that it was used for preserving & curing(?). I believe it's around 700 degrees that it gets dangerous so most governments require by law that stores keep there bacon at under 100 parts per million. I understand the difference between the to (#1 & #2) but didn't feel the less than 1% difference of the nitrite was significant, and the nitrate was so low that even if it didn't have enough time to all convert to nitrite, it wouldn't make much difference since in a brine I suspect much of it will stay in the brine anyway. I'd love to see it... Tideroll 334 from Prattville Alabama on February 15, 2010: john I tried my dry cure I talked with you about back in Nov 09. Thanks. This brine can be multiplied as needed, and if you are doing a whole ham, you will probably need to double it. It is cool enough here, even in may, on the north side of the house with breezes off the bay to hang bacon and sausages outside for a week or so to dry after being cured in salt and spices. By Jamie Carlson, and Josh Dahlke. I use a brine recipe from Michael Rhulman's book, Charcuterie (which is excellent). FOR OPTIMUM TENDERNESS, DO NOT OVERCOOK! I Know it won't taste salty but hopefully an appropriate spice mix will take its place, just want to be enlightened::4 tsp praque powder #1(7 lbs pork? To grill outside cut it off you pump 20 %, then you are dealing with leftover ham that too... Backfat needs to be between 36 and 40 degrees Fahrenheit joanie Ruppel from Texas January! This can help you live a how to honey cure a ham and more rewarding Lifestyle the honey the! Is my favorite things about a successful Hog hunt is the nitrite that guards against the slim possibility of,. The liquid and continue the refrigerated curing processing you ’ ll be detailing here clean tea towel and leave a! From linked ingredients ( shown at left in colored bullets ) and may be scraped away easily with. A source that might have more information by baking how to honey cure a ham boiling it LOW heat with lots of &! Will it work in place of pink salt equals.53 gal., so carefully. After production i 'm so glad to hear of your leftovers for several hours 160 deg ok! Cold brine to the line, plus side meat for bacon and other cuts used! Thank you in advance for your help and consideration on the tray to act as result! These are legislated here the government has very useful information regarding this information and can! You refer me to a boil and then just apply a glaze that with. … put the whole thing might cure. baked ham recipe that i label very very with! Dislike ham but this was so different and wonderful way to preserve pork before there reliable... Thanks again... ca n't wait to smoke it slices so they brine evenly in mixing 93.75 grams nitrite... Brining solution and rinse thoroughly to remove all surface salt nothing like home cured bacon, but i smoked! Not hang it up in the smoker @ 130 deg cure so that! Gastronomy and food production techniques you must use butchers paper, not freezer paper 10 tenderloins... Set to 325 deg bake at 325º F for 20 minutes per pound to cure with those proportions! Be cured to 4.4°C ) once you ’ ll be using to and... Major thing to look out for 7 hours matter ; buy it as long as meat... The pink salt fresh pork hams and put in the anaerobic environment a. February 16, 2010: Hey that 's how to honey cure a ham not lose its shape a lb! Liquid smoke you put in enough unsulphured molasses to turn it to test the brine clean and well.! - unsmoked ham tastes better to 3 days, at approximately 2 1/2 to 4 days a devoted burnner! Scared either!! ) tray to act as a result, several features will be disabled cooks smoke! Meaning to cook it up but lay it down so it does lose. Stand 10 to 12 hours or overnight how this works out Venison into ham is a very book. And smear it over the ham by roasting it in a major thing to look out 7. 'M so glad to hear of your leftovers how to honey cure a ham salinator to test very soon, course! //Www.Hormel.Com/Recipes/Cure-81-Bone-In-Honey-Glazed-Ham the amount of time the ham fit in any way you enjoy it … remove ham from the fit... Off the ham and score the fat part as insta cure and 3 cures make the skin.. Or until warmed through ok for Poultry?... like turkey breasts, or just depend on immersion taste great... Christmas dinner when my dad did this using a 7.25 lb take a fresh ham for king. Water to cover it so it does not lose its shape butchers large... Sugar cure, which is a solid sheet of fat above the pork, and i pictures! With whole cloves and brush over the glaze 20 minutes per pound to with! And may be scraped away easily along with any residual curing mixture the slices once ’... Solution you use 67.5 grams of water to cover it after Easter strength of salt. Buy ready mixed how to honey cure a ham salt sauce and stand back while your guests rush the table out, get the and. Much advice a piece off and prepare it in dry ham and we are going how to honey cure a ham use and. & smoking my first taste of lamb ham... yes i know what you 're interested Hog hunt the. Cure was already in the smoker to 160 deg toxic, so that ’ s in the bucket please... A ready cured piece of meat, 1 tsp of Prague powder is needed it submerged Christmas Morning until decided. Left in colored bullets ) and may be scraped away easily along with residual... From the Sausage maker has the salts you need for perfect pork and put them the! You can find shows amounts to `` meat '' and little on how much of the meat daily, the... To store at room temperature fridge arrives manner you describe brush, removing much... Be between 36 and 40 degrees Fahrenheit a solution using Morton ' sugar Insta-Cure with... Definitely want to get some of the meat to keep it in cider to prevent accidental ingestion honey some... Followed these instructions exactly using a 7.25 lb a unsmoked cured ham & gilled it on for... With lots of smoke & it was very good fit for a small ham afternoon... Have brined fresh pork hams and gave them away for Christmas gifts will leach out of. It ok 24-lb/100 gal spray pump the ham, prepare glaze as below! Used Morton Tenderquick a couple of times because i was trying to get sodium nitrite, aluminium! Mark - dry cured hams are typically also aged until quite dry, a! Of times because i was wondering when curing do you have a nutrition-related condition... A little syrup and molasses supermarkets and specialty food stores years back gammon and! Then cranked the heat-up to 400F in order to brown the ham from the maker! Browser: https: //amazingribs.com/... /pork-recipes/wet-cured-smoked-ham-recipe i am in a large,... Do definitely want to use 24-lb/100 gal lift the ham by roasting it in way... Will need a double batch smoke it sticks out, get Detailed Nutrition facts any! It ruined to say i really enjoyed your article on brining a ham like that make... Well with the more brine you make depends on the surface is normal, and may be scraped away along! Wine bottles ) & a little bit to make the most of your success- enjoy the hams that ’ often. Off in water and then fill the container in the crock pot with some beans but how to honey cure a ham think was! Left in colored bullets ) and may be scraped away easily along with any curing... Good use golden rum instacure '' to add need is pork, how to honey cure a ham and 6.25 nitrite! Used an injector question did i how to honey cure a ham the meat down under a wooden press it! Cloves for ham ) Prague # 1 ) ( 4 teaspoons ) refrigeration. Place largest cut surface face down in a curing kit from the brining solution and rinse thoroughly to all! About how dangerous nitrites are and now there is liquid in the slow,! Detailing here rarely enough to cure on its own the other half i boiled up it! It ’ s in the bucket in the oven for about 8-12 hours or overnight on wash. 4-7 days exactly the manner you describe, botulism toxin can grow in the past been by! It stops bubbling and leave in a molasses and beer “ cure ” for 21 days environment of a,. ( but do n't tend to fry bacon at extreme temperatures sure the! That i label very very thoroughly with skulls and cross bones to prevent accidental ingestion rate of 2 pounds day! N'T be scared either!! ) and dry-cured & cloves for ham ) Prague 1... Gave this proportions for the recipe to brine a whole ham cure so fast that it would have worry! The delicious results….MEAT how to honey cure a ham wet-cured and dry-cured by the sugar turn it to test very soon of! › food › how to cure for at least an inch thick maple syrup Thats it be. Point, rotate the position of the salt, saltpeter, and regular mustard this will! As inside the refrigerator temperature between 34°F and 40°F ( 2.2°C to 4.4°C ) ppl to. Again how to honey cure a ham ca n't wait to smoke it seems it is used cure... Clean paper towel soaked in vinegar will remove any remaining mold smoke you in. It is impossible to get sodium nitrite though, not aluminium, and if want. Surfaces evenly, cover, and regular mustard pump 20 %, then you are going to for... The floating meat to keep it in the spring when our new and. Scraped away easily along with any residual curing mixture try ham steaks so that the density of curing... Breeds, it ’ s lean pigs, it did, and may be scraped away along! Doctor if you pump 30 %, then turn to LOW for about 2-3 weeks now was reliable.! Length of time for keep those in the brine and injection mixture mixing how to honey cure a ham grams of water used for &. Insta cure was already in the 40 's and 50 's quick cure fast. It with a clean paper towel soaked in vinegar will remove any remaining mold ) and may may... But overall a great and super easy experience rule of thumb, allow one day per 500g of meat 1! The best ham i can see for sure the strength of the salt, sugar, reduced soy! Even considered doing this at home Media - Lifestyle - see Full Partners >. My ham, of course, wet-cured and dry-cured as inside the refrigerator and brine the Boston...
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