best ham cure recipe

by Ambrose Kerluke Published 1 year ago Updated 11 months ago

What is the best way to cure a fresh ham?

Method 2 Method 2 of 3: Add the Curing Mix to the Ham Download Article

  1. 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.
  2. Cover the skin of the ham with the curing mix, then cover the lean cuts of the ham.
  3. Place the cured ham in wrapping paper. ...
  4. Put the wrapped, cured ham into a stockinette bag, and then hang it in a well-ventilated room. ...

How to cook a cured ham?

You can do this at home by following these steps:

  1. Clean the ham thoroughly. Remove all visible fat, gristle, and blood spots. ...
  2. Place the cleaned ham in a large bowl. Add enough salt to cover the surface of the ham completely. ...
  3. Rinse the ham under cool running water. ...
  4. Combine 1 cup of white vinegar with 1/2 cup of table salt in a small saucepan. ...
  5. Drain off excess liquid. ...

More items...

How to cure and smoke a fresh ham?

  • A nice piece of pork to cure, skin-on if possible– I have made three hams so far, all with a leg cut, deboned and bound with butcher’s twine
  • Sea Salt — finely ground (find it here)
  • Curing Salts, or Prague Powder (find it here)

More items...

How long to smoke a cured ham?

What Temperature Should You Smoke A Raw Ham?

  • Size and Weight. In order to estimate how long it will take to smoke the raw ham, you will need to know how much your ham weighs.
  • Target Internal Temperature for Raw Ham. To ensure that you are cooking any meat to a safe temperature, it is always best to double-check the food safety chart on the ...
  • Cooking Temperature. ...


What's the best way to cure ham?

InstructionsPlace your ham in the plastic container that you'll be using to cure it. ... Place the container in the fridge, and keep it there for 3 days, or roughly 1 day for every 2 pounds. ... After the brining is done, rinse the ham and let it soak refrigerated in clean water for 24 hours.More items...•

How long does it take to cure a ham?

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).

How do you cure a ham naturally?

9:4716:37Curing ham with NO NITRATES - YouTubeYouTubeStart of suggested clipEnd of suggested clipAs it is with all curing and preparing it meets the quality of the salt is vital. This is sea salt.MoreAs it is with all curing and preparing it meets the quality of the salt is vital. This is sea salt. And you must use sea salt whenever.

How long will a salt cured ham last?

A whole, uncut dry cured or country ham can be stored safely at room temperature for up to one year. After one year, the ham is safe but the quality may suffer. An uncooked, cut country ham can be refrigerated for two to three months or frozen for one month.

Can you brine ham too long?

Once the ham is cured, you'll want to give it a soak to rinse off the brine, and how long you do this can affect how salty your meat is. I prefer just a quick dunk, but you can leave it for as long as 24 hours, which will produce what I'll call a low-sodium ham. It's still pink, and flavorful, but barely salty.

How much salt do you use to cure a ham?

A basic curing mixture2 pounds salt (non-iodized)1 pound sugar (white or brown)1 ounce saltpeter (optional)

What can I substitute for sodium nitrate?

Sodium Nitrate and Sodium Nitrite Substitutes You can use saltpeter, or potassium nitrate, to cure meats that will be cooked before serving, such as bacon. Similar to curing salt, saltpeter draws water out of cells, creating an inhospitable environment for bacteria.

What is the alternative of curing salt?

Some ingredients commonly used in alternatively-cured meat products include sea salt, evaporated cane juice, raw or turbinado sugar, lactic acid starter culture, and natural flavourings, such as celery juice, celery juice concentrate or vegetable juice powder.

Is sea salt good for curing meat?

Sea Salt – sodium chloride has the preserving effect for cold smoking or dry curing (for inhibiting the meat and reducing the moisture – whic in turn lessens the ability for the bad bacteria to spoil the meat).

Can you eat salt cured ham Raw?

Dry-curing with salt helps prevent bacterial growth, making the hams safe to eat uncooked.

Can cured ham spoil?

Uncooked ham lasts 3 to 5 days if fresh and around 5 to 7 days if cured. Once cooked, it keeps for about two weeks if vacuum sealed and 3 to 5 days once opened or not vacuum sealed at all. For more detailed times check out the Ham Storage Chart. If you need to store ham for longer, freeze it.

Can you eat a ham that has been frozen for 2 years?

Technically freezing ham will keep it safe indefinitely, but it might not taste good after years sitting in the freezer. To determine how long frozen ham lasts and maintains its quality, here's what says: Fresh, uncured, uncooked ham: 6 months. Fresh, uncured, cooked ham: 3 to 4 months.

Can you eat dry cured ham Raw?

The product name "Prosciutto" is acceptable on labeling to identify a dry-cured ham. An Italian-style dry cured raw ham; not smoked; often coated with pepper. Prosciutto can be eaten raw because the low water content prevents bacterial growth.

How do you cure a ham before smoking?

To cure the ham you will need to prepare a brine, place the ham in the brine and allow it so sit, or “cure”, for 7 days (that's about one day per pound of meat). The brine will infuse the ham with flavor as it slowly penetrates the ham over the course of a week.

Do you have to brine a ham?

After choosing a pork roast (or several!) to make into ham, the first thing you need to do is brine the ham. Some people call this “curing” a ham — brining is a type of curing. To brine a ham is basically to wet cure a ham. Brining takes several days, and it's essential to the process of making a good ham.

What is pink salt for curing?

1 pink salt is used to cure all meats that require cooking, brining, smoking, or canning. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates, and other products. It is 93.75 percent table salt and 6.25 percent sodium nitrite. It is used at a rate of 1 teaspoon per 5 pounds of ground meat.

How long for Curing Ham?

The salt for air drying hams will take about 7 days per inch of thickness to penetrate. Therefore a 14-16 pound ham will be 4-5 inches thick and will take about 28-35 days to cure. An 18-20 pound ham will be 5-6 inches thick and will require 35-42 days to cure. A 22-24 pound ham will be 6-7 inches thick and will take 42-49 days to cure.

Recipes for Curing Ham

I am going to give you 4 different recipes for curing ham, all are different but equally good. The first two recipes are for dry curing of ham and the other recipes are putting the legs of pork in brine. If you live in a hot climate dry curing is not a good idea as your meat will spoil and not be fit for human consumption.

Air-Dry Curing Ham Recipe 1

Grind all the herbs, Take 6oz saltpetre and mix well with the 20lb rock salt, then add the herbs and spices and mix thoroughly. Wash the hams and dry thoroughly.

Air-Dry Curing Ham Recipe 2

When dry curing ham cover the hams completely with a layer of salt for 3 days. Once all the fluid has been removed, apply the curing mixture. For the cure: mix together the saltpetre, salt, black pepper and coriander, Bone out the leg of pork and then apply the ingredients inside and out.

Simple Salt Brine Recipe for Curing Ham

Boil all the ingredients together for 20 minutes and cool before pouring it over the meat. Find a large, clean container and place the meat inside and cover with the brine mixture completely. Leave it there for 3 weeks, then wash, and dry it off.

Sugar Ham Curing Recipe

This sugar curing ham recipe is a little different in that you salt up the ham first, and then place it into a solution that is almost like a pickle concoction. It also doesn't contain any saltpetre so it is a safer and healthier option. Take your pork leg and rub it with salt for 3 consecutive days.

Old Fashioned Recipe for Curing Ham

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. Boil over a gentle heat, removing scum as it rises. Continue boiling until the salt and sugar have dissolved.

How to brine a ham

NOTE: This is how we brine ham at our farm, it has worked for us for many years. There are also other theories and ways to do it. Do your own research and then go make some ham.

Brine for the total weight of pork or the weight of the actual roasts?

If you are brining a bunch of smaller cuts equaling XYZ, the brine will obviously go through the cuts faster than one big roast equaling the same XYZ.

The next step after you brine a ham? Smoke the ham

We have an electric smoker (only because we don’t yet have a smokehouse) and so when our hams are ready to be smoked we put them in the smoker, turn it on, set it 225 degrees, fill the tray with wood chips, and let ‘er go.

Homegrown, home-cured ham is the best!

There’s nothing like sitting down to a plate of eggs from the coop, toast made from homemade bread, and a slab of ham from pigs that you raised yourself. It’s the best kind of meal, don’t you think?

Brine (wet-cure) for fresh ham

Have fresh pork you’d like to turn into ham? Here’s how to make it happen!

Put Your OWN Ham in That Sandwich!!!

Home-cured and smoked ham doesn't seem as though it should sneak into any sort of "easy cooking" recipe compilation.

Step 1

Buy a fresh ham leg (uncured pork), a half fresh ham, or a piece of fresh ham in whatever size you're comfortable with. I am using the term "ham" here to refer to the hind leg section of a pig—you must buy fresh, not already cured pork. The size doesn't matter; buy it as big or small as you are comfortable with.

Step 3

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. Add the cold brine to the pork, and lay a heavy plate on top of the floating meat to keep it submerged.

Step 4

Rinse it off and prepare it in any way you enjoy it. 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. It has become ham—it is done!


Dry the ham with a rag to absorb any extra moisture. Weigh the roast and write down this number.

More from: Welcome to the Farm

Reprinted with permission from Welcome to the Farm, by Shaye Elliott and published by Lyons Press, 2017.

Light-on-the-Salt Cure by J. Alex Barber, Washington County, Kentucky

I use a very simple, mild cure. The reason for this is that I remember too well how salty and hard our hams used to be after we had left them in salt for six weeks. After we took them out of salt and smoked them, we had to soak them overnight before we could eat them.

Tried-and-True Cure by Thurman T. Scott, Thomasville, Georgia

Ten years to learn how to cure a good country ham sounds like a long time. Still, most of the good recipes required generations to work down to a fine point, so maybe it didn’t take me so long.

What is Salt Curing?

Salt curing ham is an age-old tradition on our homestead. We use a dry rub cure to make the best-tasting hams possible. The salt/sugar mix adds color and flavor to the meat. Additionally, some of our hams will also go into the smoker. But, today I will discuss with you the first part of the process, how to cure pork with a salt dry rub.

Where can I buy a fresh ham to cure?

If you don’t have a fresh ham from your own hog you can find fresh ham at a meat market or packing house. Remember the ham you buy at the grocery has already been cured and/or smoked. A fresh ham is exactly that, a ham fresh from the hog.

Is Salt Curing the Same as Dry Curing a Ham?

Yes, salt curing is simply another term for dry curing. This is a process of coating the meat with a salt cure rub which draws out the moisture. This method reduces the weight of the ham anywhere from 18-25% which results in a more concentrated ham flavor.

Homemade Salt Curing Mix

This dry rub mix recipe has been in my family and handed down for generations. It's a simple combination of four ingredients.

Salt Cured Ham: Old-Fashioned Preserving

Salt cured ham has been around for centuries as an old-fashioned preservation method. It's simple to cure your own ham at home with this easy recipe.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z 1 2 3 4 5 6 7 8 9