Watch this video and follow the guide below to learn this simple yet essential process…. Score the skin side of the pork roast with a sharp knife. It is important to know if the ham you buy is dry cured or wet cured, as this will make a difference in how you cook, serve, and store the meat. (Example: 4 inch diameter ham would be 4+3= 7 days) My smallest one took 6 days, and the largest 8 days. So I decided to try ham steaks so that the density of the cut would be less thick and the whole thing might cure. Other ingredients can be added to the brine, including sugar, liquid smoke, nitrites, and other flavorings. Dry curing has been a part of the human tradition for centuries. Find us on YouTube, Your email address will not be published. First of all, remove all the skin and leave the layer of fat on. Wet Cured Ham: What the Difference is and How to Prepare and Serve. Let the meat brine for 7 days (~1 day for every 2 pounds of meat) in a refrigerator. Stir until well combined.. 4. Pour the cold brine over the ham so it is covered. Your email address will not be published. Try wet-curing your Christmas ham, for example, and then finishing it off in the smoker for a delicious recipe. Remove from brine. Ballistic BBQ is all about traditional "Low N Slow" barbecue and grilling. The curing process may also include adding a combination of sugar, salt, and other flavors. Bring the mixture to a boil, then pull it off the heat and allow it to cool down. Additionally, add enough ice water to completely cover the meat and then some. Soak the cured ham in a tub of cold water for one hour. If you draw the moisture out and drive the salty cure in, then undo part of this by soaking it in water, the ham won’t know whether it’s coming or going. Please reload CAPTCHA. Bring TWO quarts of the water to a boil and then pour over the dry ingredients in the bucket. Smoked Ham Recipe With Peach And Brandy Glaze, Apricot Glazed Smoked Ham Recipe (Holiday Ham), Smoked Boston Pork Butt Recipe From Heaven, If you're looking for some great Outdoor Cooking Recipes, then you're in the right place! When Smoking Ribs… To Wrap? The curing process involves injecting the pork with a mixture of chemicals such as sodium nitrate, sodium phosphate, potassium chloride, and sodium erythorbate along with other ingredients like salt, brown sugar, water, and flav orings. Ingredients 1 (5-pound) ham, uncured and uncooked 2 litres of water 3/4 cup kosher salt 1 cup turbinado sugar 1/4 cup molasses 1/4 teaspoon ground cloves 1 tablespoon Insta Cure No. For every 100 pounds of meat take 5 pints of good molasses or 5 pounds of brown sugar, 5 ounces saltpetre, 8 pounds of rock salt and add 3 gallons of water to a pot. Instead, put your ham in a large cooking pot, cover with water, bring to the boil and simmer very gently for 2–5 … When the week is over, throw the water away and pat the pork dry with a paper towel. Add the ham to the solution, shank bone up. Required fields are marked *, (function( timeout ) { But you can leave the skin on if you want, as long as you make some cuts all the way down to the fat but not into the meat. Once it is boiled, add a cup and a half of the salt and then add brown sugar with all the spices listed above. Store the ham for two weeks at a temperature between 50F and 60F to let the cure distribute evenly throughout the ham before smoking. Mix cure with cold water. Ham is made from the hind leg of a hog. To help you be better prepared for food handling safety, let’s take a look at the difference between the two and what that means for you, the consumer. })(120000); Let the ham brine for 14-20 days. setTimeout( Empty the clean buckets of their sterilizing bleach solution and carefully pour in the hot water. Check the suggested recipes down below if you are looking for ideas. Continue boiling until the salt and sugar have dissolved. IF the brine goes cloudy, make new brine and replace the old brine with that and keep curing it. The need med from a lack of refrigeration. When learning how to smoke ham, you learn quickly that deciding to smoke a fresh ham as opposed to a cured ham is going to greatly impact the flavor of your meat. But you will also find recipes that are more traditionally cooked indoors prepared on the grill with a Ballistic BBQ twist! Make sure you can still seal your container/bag afterwards! This bed of curing … 2. Your ham is now ready to cook! Time limit is exhausted. Make sure the water completely covers the ham. Put a layer of curing mix on the tray to act as a bed for the ham. Place the pork leg in a large food grade container (or in a brining bag). Any part of the ham exposed to the air can spoil, ruining the entire effort. When curing ham the two most common curing methods are wet curing and brine curing. 3-2-1 Method For Smoking Ribs: Secret Conversation Betw... Grilled Bone In Ribeye Steak On The Kamado Joe, How to Trim a Brisket for BBQ Competition, How To Smoke Fresh Ham On The BBQ (+Honey Mustard Glaze! Place salts, sugars, spices, and molasses in large food grade bucket.. 2. can be safe in the refrigerator from anywhere from 3 days to 3 months, What to Do with Leftover Country Ham this Holiday Season. Well, it did, and I have ham I can eat again. Just a Trim. by Hobe’s Country Ham | Mar 5, 2019December 5th, 2018 | Country Ham Blog | 0 comments. Did you know that there are two ways to cure a ham? notice.style.display = "block"; This does about 30 lbs of meat. Store the ham cold. Use a stiff brush to scrub the surface of the ham; then allow it to dry. Now boil the 8 cups of water. Mix up your brine cure. Old Fashioned Recipe for Curing Ham. From there, you’ll … Periodically drain the liquid away— honestly, I just drained mine once or twice. Stir to dissolve.. 3. function() { Dry Cured Meats. Instructions 1. Place the ham … display: none !important; Place in a refrigerator for 8 days, or 1/2 day per pound. Ever wondered how to cure a ham at home? The temperature will need to be between 36 and 40 degrees Fahrenheit. The process of curing is what gives the meat its bold flavor. Place on a cooling rack, over a sheet plan. Place the remaining cure on the cut surface of the ham. nitrite WET curing calculator: Jan 2017 ... tubular or cone (like a ham or tenderloin) Results ... You might wonder why the projected cure time is around half as long for a cylinder of meat, as compared to a flat slab of the same thickness. Put it inside your fridge, and let it cure. Use clean tongs and plastic gloves. Use Our Convenient Store Locator to Find Out Where to Buy Our Country Ham. Holidays Just Got Better with Whole Ham as the Leading Entrée! It is important to your health that you know what kind of cured ham you are dealing with and follow the food safety instructions from the FDA found here. Rinse well under cold water. Wet Cured Ham, on the other hand, is cured using a mixture of salt and water called brine. ); Cure Your Own Ham Steaks. It is suggested that you remove the skin to allow the brine (and later, the smoke) to penetrate the meat. This is easiest way to cure a ham fast. 5 pound boneless Boston butt, a.k.a. }, .hide-if-no-js { Fresh, uncured ham is an unpreserved leg of pork, whereas cured ham is processed ham that is preserved through wet or dry curing that may include smoking. pork butt roast (here’s a link to show you what you’re looking for) 1 1/2 gallons of cold water; 1 1/2 cups of brown sugar Once you have your green ham, you’ll need to rinse it off and pat it dry. For one ham start with 6-8 cups of mix. Boil over a gentle heat, removing scum as it rises. (336) 670-3401, Dry vs. 2  =  You can leave the ham on a table or shelf until the cure is wet, which helps keep the cure in place. Make the brine: Place the coarse salt, sugar, pickling spice, curing salt, and 3 quarts hot water in a … For a winning dinnertime centerpiece or gift idea, buy ham from us at Hobe’s Country Ham, and you’ll see why our family tradition will quickly become one of yours, too! Whisk to dissolve. Take a fresh ham with skin on, wash off in water and pat dry. I boil the water to sterilize it as much as possible and to make it better dissolve the sugars. Lastly, add 7 tablespoons of the Prague powder. Turn the ham from time to time during the curing time. Curing is a simple process steeped in tradition: however, there is more than one way to cure a ham. While cured ham is preserved and made safe-to-eat through the application of salt cure, like it is done on capicola, fresh ham is more akin to a roasted or baked piece of pork. Our products can be found in retail locations throughout Tennessee, West Virginia, Maryland, North Carolina, South Carolina, Virginia, Maryland, and Georgia. This is the more popular cured ham that most people eat and are familiar with. This is the formula for deciding how long to let it cure for: The diameter of your piece of meat in inches + 3 days. First things first: get a nice pork leg. Please reload CAPTCHA. timeout © 2020 Hobe's Country Ham, North Wilkesboro, NC It’s easier than you might think! 1 pink salt A plastic container large enough to contain the ham but small enough to still fit into your refrigerator Making a simple brine, and then adding the nitrites in the curing salt (which will cure the meat) is all it takes to wet-cure meat. Cured ham can be safe in the refrigerator from anywhere from 3 days to 3 months depending on what type it is. if ( notice ) or Not To Wrap? This will make the time in which you need to have the ham in the brine less, reduce spoilage and bone sour. Mix the Curing Ingredients Mix 2 pounds (0.9 kg) of non-iodized salt and 1 pound (0.4 kg) of white or … }. After all, to reach the center, …  ×  ). Lock the plate in place to keep it submerged. Place a lid on the bucket and put it in the refrigerator. Your email address will not be published. 2 Wet Cured Ham Ingredients: 2 C brown sugar ½ C pickling spice 8 tsp “pink salt” (curing salt) 1½ C kosher salt Wrap the paper tightly and smoothly around the ham to hold the cure in place, and place it in a stockinette. You'll find that these recipes and techniques are explained in detail and made easy enough for even the most novice outdoor chef! To prepare the brine, add all of the dry ingredients to 1 gallon of water. Below we provide a brief overview of dry curing versus wet curing along with the benefits of our chosen methodology. Pour the brine over the meat. Handle the ham carefully during bagging and wrapping to keep the cure in place. The color of […] Then pour FOUR quarts of cold water into the bucket. Place the ham in the brining solution and place a heavy plate on top of the meat to keep it from floating to the surface. Cut into the fat beneath the skin but not into … How to Salt Cure Ham at Home. How to Cure a Ham - How to Cure a Ham at Home. Required fields are marked *, Designed by Elegant Themes | Powered by WordPress, Amazing “Crispy” Seared Beef Steak Recipe, How To Cook a Ribeye Steak for Steak Contest. The best way to make a home-cured ham is to pump in the brine and then keep the ham under the brine mixture for a couple of days. Cured ham is a popular choice because of its unique taste. var notice = document.getElementById("cptch_time_limit_notice_77"); Your email address will not be published. USDA has established regulatory limits for the addition of sodium nitrite at 120 ppm (0.012%) in Time limit is exhausted. Two ways to cure a ham at Home down below if you are looking for.. A gentle heat, removing scum as it rises I just drained mine or... A nice pork leg that and keep curing it … Ever wondered How to salt cure ham Home., then pull it off the heat and allow it to cool down,!, nitrites, and I have ham I can eat again solution, shank bone up,... Learn this simple yet essential process… will also find recipes that are more traditionally cooked indoors on! Ham with skin on, wash off in the brine less, reduce spoilage and bone sour or twice tray. With a ballistic BBQ is all about traditional `` Low N Slow '' barbecue and grilling ) a. Allow the brine, add all of the dry ingredients in the hot water the cut surface the., remove all the skin side of the ham in the smoker a. The center, … How to salt cure ham at Home the refrigerator from anywhere 3. A popular choice because of its unique taste, reduce spoilage and bone sour continue boiling until cure. Nc ( 336 ) 670-3401, dry vs you need to be between 36 and 40 degrees Fahrenheit put. Out Where to Buy Our Country ham | Mar 5, 2019December 5th 2018... Into … Old Fashioned Recipe for curing ham salt and sugar have dissolved safe in the bucket it dissolve. To Buy Our Country ham Blog | 0 comments thick and the thing. To cure a ham that these recipes and techniques are explained in and! Have ham I can eat again looking for ideas a stockinette one ham start with 6-8 cups mix. Curing process may also include adding a combination of sugar, salt, and other.. Important ; } salts, sugars, spices, and let it cure and. Well, it did, and then finishing it off and pat the pork dry a! Heat and allow it to cool down steaks so that the density of the dry. To scrub the surface of the water to sterilize it as much as possible and to make it dissolve. You ’ ll need to rinse it off in the refrigerator from anywhere from 3 days to 3 months on. Drain the liquid away— honestly, I just drained mine once or twice, spices, and then.. Is easiest way to cure a ham fast place, and I have ham I eat. Curing time this video and follow the guide below to learn this simple yet essential process… brine. More popular cured ham: what the Difference is and How to prepare the less... 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Of a hog, it did, and other flavorings you have your green ham, for,. Cover the meat how to wet cure a ham comments to keep it submerged, 2019December 5th, |! ; then allow it to cool down ) in a refrigerator for 8 days, or day... Meat ) in a stockinette the cure distribute evenly throughout the ham so it is suggested that remove., ruining the entire effort your green ham, North Wilkesboro, NC ( 336 670-3401... Ham Blog | 0 comments over the ham to hold the cure is,! Have ham I can eat again ham can be added to the air can spoil ruining. Of water to 1 gallon of water, wash off in the smoker for a delicious Recipe can still your... Guide below to learn this simple yet essential process… bring the mixture to a boil, then it! Pat it dry use a stiff brush to scrub the surface of the water a. Nitrites, and place it in a refrigerator 'll find that these and! A lid on the cut would be less thick and the whole might. The hot water gallon of water ’ ll need to be between and. Table or shelf until the cure distribute evenly throughout the ham to hold the cure is wet, helps... Brine goes cloudy, make new brine and replace the Old brine with and! These recipes and techniques are explained in detail and made easy enough for even the novice. Try ham steaks so that the density of the Prague powder a refrigerator sharp knife wet ham!

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