You have a wonderful creation. Greg - unsmoked ham tastes pretty good, but smoked ham tastes better! And why I see no reason why white sugar can't be substituted for brown, as it's a lot cheaper, you can make brown sugar at home. of water to cover the meat in my brining container. Partly cooked hams are … But might even have a go at cooking ham! i have a salinator to test the brine strength. The cure does turn the meat pink – which makes it look nice and ham-like, but it serves a more important purpose, and that is eliminating the risk of botulism. Looks great. Mike–I’m so glad you enjoyed the recipe and I love that you used it with wild boar! I suspect that you could probably go either way with no real problems, using the lesser amount as called for by Rhulman, or using the larger amount as called for by the manufacturer. which converts to about 4 oz per gallon. I turn the meat daily, leave the liquid until finished and have had no problems. Sorry, your blog cannot share posts by email. If I wet cure a ham can I slice a piece off and eat it without further cooking? Perfectly pink thru the whole ham. Thanks. 1 cup turbinado sugar. It's amazing how the ham looks so sad and bland when it comes out of the soak, but then, the molasses based cure begins to come through, creating a nice coating. A one ounce package will do 25 lbs of meat. did something real similar at christmas. You also use a bit of Insta Cure No. Congratulations on winning "Best Regional Cuisine" Lisa, I knew we were in trouble when I saw you were nominated too. blogherads.defineSlot('flexrec', 'skm-mainad-flexrec').setMainAd().display(); You can also order it online. John D Lee (author) on November 16, 2010: The 2 liters listed above is good for 6 or 7 pounds of ham, bone in or out. He's always loved to cook. This is what’s known as country ham. Your butcher may have Insta Cure No. That is a huge range. Also the amounts of salt and insta cure for this ham receipe is not proportionate to what is recommended for the bacon receipe. And it certainly smelled like ham as well. Help wanted...please, I am a sufferer of CHF and Hypertension. Passion fruit is the key. Should I throw it out? And you won't kill anyone if you overdose it a little bit. hi.. that way i can see for sure the strength of the brine. I'm inspired by your efforts! What happens if you cook a ham that's not cured? I was looking for an easy-to-do recipe and yours is simply fantastic! As for leftover ham, I like a ham & Swiss quiche; it's a good way to reheat it without it being dry. However, all the information I can find shows amounts to "meat" and little on how much to use in a brine. I'll treasure it. Our outside temperature is 34.5 CELCIUS Bloody hot hence the electronics for control. As such I am limited to 1000mg Na/day. I have brined fresh pork hams and gave them away for christmas gifts. My goal is a good writer to encouraging people to do for themselves, the things they think that can't and I am sure ham is high on that list. Queso! I will also try that but I don’t want to over sale or season. This ready to use curing salt is sold as a pre-mixed combination of 93.75% salt and 6.25% nitrite. I cooked an uncured ham once in high school but haven't been able to find one since. The only difference is my curing salt. fortunately, we have room for a smoker and smoked it we did. Different states of change, raw half ready to ready... can anybody help me? A last tip: If you find the ham too salty, you can soak it in clean water in the fridge for a couple of hours to leach out some of the salt. I asked for him to explain. As for glaze, I make dandelion jelly every spring, and that makes an awesome glaze on ham or straight roasted pork. Yummy! I will try this, and I have a smoker. I’m really hoping these turn out well as this is my first time curing meat…make me so nervous! Please help!!! Tight vacuum sealing also limits what packers call "purge," the leaking of juices from the meat into the packaging. Then when you reheat it cook it up to 145°F and lay down your first layer of glaze when it hits about 130°F 1 tablespoon Insta Cure No. Yum! So I am thinking in mixing 93.75 grams of salt and 6.25 grams of nitrite. Thank you so much for sharing it. I would really appreciate you advice on this, if u want, my email address is: ernesto_31905@yahoo.com. I am about to use it and brine 10 pork tenderloins to feed 300 people. thank you, Do I have to use nitrates to cure my own ham I have two children who are sensitive to nitrates can I use extra salt to cure the ham instead. I bought an XL Big Green Egg a few years back. Bring TWO quarts of the water to a boil and then pour over the dry ingredients in the bucket. My ham has a couple more hours in the smoker, but tried a piece about 3 hours into the smoking--a bit salty for me, hoping some of that will go away as the meat finishes smoking. haha cool recipe. I understand you salt down the fresh meat first for about 5 or 6 weeks, then take the meat and wash the salt off of it, hang it and coat it with a mixture of brownsugar, red pepper and maybe syrup or molasses. 2 litres of water. 1 (also known as Prague powder or pink salt, though do not confuse it with Himalayan salt), which is a mixture of regular salt and sodium nitrates, along with added pink coloring so you won’t mistake it for table salt. I added in a 1/4 cup of lapsang souchong tea, it gave the ham a nice smokey flavor.James, Our local stores only sell smoked hams now, no salt cured hams. Meat packers love vacuum-sealing meats because keeping oxygen away from the ham helps preserve its fresh flavor. My very favorite leftover ham use is ham, peanut, and vegetable fried rice. I believe yours looks delicious. I cut off another slice and another. good luck. Or just buy one! I hope you can help. I don't tend to find that this is necessary. to compare to. 2 liters equals .53 gal., so for 2 gal. It smells like smoke ham even though we did not actually smoke it. 1 (5-pound) ham, uncured and uncooked. I couldn’t stop eating my ham—it was that good. Mark - dry cured hams are typically also aged until quite dry, and this dryness allows for long storage. Why?We're talking Brookshires, Krogers, Wal-Marts. Can't wait till next weekend this is my practice Easter ham! Thank you so much for this awesome recipe. Celeste–A quiche sounds like a great way to use up leftover ham. 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. I'll never again venture to the supermarket for ham, I'll just open the fridge door and have some ham I've made myself. 3/4 cup kosher salt. I was wondering when curing do you have to inject cure around the bone? I don’t have a smokehouse nor do I have a cold basement to cure a country ham, so I decided to make a city ham instead. Plus, you can be sure that they are clean and well processed. Once ready and cool down, we design square shapes with a knife on the fat part. I think it tastes better than commercial hams that tend to contain lengthy and questionable ingredient lists, and when fresh pork ham is on sale, it can be very economical. A plastic container large enough to contain the ham but small enough to still fit into your refrigerator. If I can find an uncured ham I will be giving this a try. Anon–There are ways to do simple salt cures. I will report back on how this works out. Since all my meat products are immediately frozen after production I'm not concerned about long term room temp or reefer temp storage. Charles–Both my brother and my dad now live in Oregon–that seems to be a popular state with Texans! Great job, and it looks delicious! I am curing a ham with your recipe as we speak. Is it just less flavorful? Did the wet cure on a boneless pork leg. I never thought about curing a ham at home! sweetie of cebu city philippines on December 23, 2011: is it still safe if the ham i am curing was cured for 3 weeks? 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. I also really appreciated the cure measurement: 3 teaspoons were perfect.