Salt cured ham has been around for centuries as an old-fashioned preservation method. This ham, which after being coated in salt, sugar and black pepper, was hung and left to develop for almost a year. Choose lighter, fragrant wood chips, like applewood, for your smoker. Did he do it in the winter? Slice some off. Uncured hams are very hard to get up here in Me. n removed ? to 1 gallon of water for a 10% pump. The meat here smelled a bit off after I washed the pork. When the ham is completely dry (and smoked, if you’re smoking), have a look at the exposed meat side of it and trim off any more obvious scraggly bits to try and make a flat surface. After it's soaked, rinse the ham completely under cool running water to remove any leftover salt from the surface. Today processes may vary but essentially this ham is salty and dry. According to the USDA, salt-cured hams are not properly cooked but the salt reduces the water content in the meat, which helps prevents pathogens from reproducing. First of all, remove all the skin and leave the layer of fat on. Smoking the Ham. bbq pellet recipes techniques Yoder Smokers indirect accessories tools YS640 party food pork meat smoking Maverick PT-100 thermometer r butts r smokin' curing LEM ham brine brining cured Backwoods pink salt I know those recipes that get handed down are because they're just that good. Country hams prosciutto spalla lardo and Lonza I do not use them. you didn’t tell me how much the ham weighed for your recipe. 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. Many chefs prefer to remove excess salt from a country cured ham. USing total submersion method. You can just heat and eat. Many people prefer dry curing as opposed to injecting or immersing the ham with a curing solution. While the shank is cheaper and contains the large back leg bone, I prefer to use the butt because it has more meat. I plan on storing it in the freezer until prepared. Usually, the color of a cured ham is a deep rose color or pink. R P E, How did they cure hams before refrigerators. In a saucepan over medium heat, mix together: 4 tablespoons unsalted butter (1/2 stick). Copyright 2020 - Melissa K. Norris Pioneering Today LLC. Put a layer of curing mix on the tray to act as a bed for the ham. Wash ham with a stiff-bristled brush, removing as much of the salt as possible. wikiHow is where trusted research and expert knowledge come together. By using our site, you agree to our. Most fresh hams will need a minimum of a triple batch, the recipe can be scaled up or down as needed, depending on size of the ham. Cure in the refrigerator for 7 days. When ready to eat, you can bake the whole ham. The nice thing is that smoked ham is really pretty easy to cook. October when weather starts cooling off, git your ham, a big bag of curing salt, an old feed sack or burlap bag that a little air can circulate in. Although you can dry-cure your ham, most hams are wet-cured. Ham can be made with the bone in or out. A high-quality, cured ham requires that you start with the proper type of high-quality fresh ham. These are often pre-slow smoked or even injected with a smoke flavored liquid. I’m 85 years old and always remember seeing red pepper when Mom and crew was curing the hams of fresh meat. When Lee from Tennessee Homestead offered to teach me and you how to salt cure a ham I got all kinds of excited. Do I just keep adding mix? Turn the ham over daily so it cures evenly. It says here the ham should be vacuum-sealed and stored. : “SHLIVOVITZ” was being cooked in “Steel”. You can also try boiling the ham to remove the salt or use less of it in a recipe to cut back on the salty flavor. Hi Melissa !! At least, I think he did. But, most of the time, you could find a fresh ham roast that is a thick slab cut right from the shank. Curing hams serve two purposes: adding flavor to the meat and preserving it. Some traditional cured meat (such as authentic Parma ham and some authentic Spanish chorizo and Italian salami) are cured with salt alone. If you are unable to raise your own hog many local custom slaughterhouses can help you find a producer you can purchase a hog from so you too can have your own fresh pork and enjoy the process of curing your own meat. This hub has my creative smokin' juices going. This is the first year we have had hogs! I will use it if I have to, but if it is mainly to preserve color then I am not. Your glaze is ready to apply. Typically, whatever you might be smoking, the intention is that once the smoking process is properly completed, assuming all other preparations have been properly completed, the food should be ready to eat. Hello there, nice article. By using this service, some information may be shared with YouTube. Bring me the bacon! And in order for them to get that classic salty, sweet taste of ham, they would have to be cured first before baking. If using a cooler, be sure to check your ice daily and replenish it as needed. […]. Now, this might sound like a bad thing but really it isn't. Lee is a writer/blogger who is also a self-reliance promoter. Not going back, (4 seasons not 2). Roll out some biscuit dough, use a big mouth jar and make your biscuits (catheads). Other products include lard, bacon, ham, ham hocks, sausage and souse meat.If you are unable to raise your own hog many local custom slaughterhouses can help you find a producer you can purchase a hog from so you too can have your own fresh pork and enjoy the process of curing your own meat. They will do the cutting, but we are going to cure the bacon and the ham!! If you were to use 8 teaspoons of sodium nitrite in this recipe, the result could be harmful. Well although I am not so worried about having a small amount of nitrates occasionally as I do not seem to react to them the limited times I have them, some of the other ingredients are very concerning. I always wondered if I was correct in my memory, now I know I was. Or, simmer the ham slice in a little water in the frying pan and then remove the water and continue cooking. Man, this looks awesome. Curing salt does come in small packages and not large amounts are recommended in your recipe it calls for quite a bit of curing salt is it a mixture of curing salt and salt let me know thanks. Cure for 18 days (or more – see recipe notes). These slits are needed because you have to pack extra salt around the joint so the fluid will draw out. I like to use the pan that comes with the smoker, but you can use aluminum pie tins if you don’t have one. It’s for food safety. The recommended smoking time for ham is about 5-7 hours at a smoking temperature of 220-230°F for a 12-15 lb cut. 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). If using a cooler, be sure to check your ice daily and replenish it as needed. A cured ham on the smoker is a thing of beauty. For a home-cured ham, you will either smoke it or pack it with salt, sugar, and other flavors. And actually I have one ready to go to the slaughter house. Here, the liquid penetrates the meat and keeps it moist. Pete on December 13, 2009: Thanks John,It was the best ham … Good luck and I’d love to hear how it turn out for you guys. I have done them grandpa’s way in the past for friends and family. How long to smoke the ham and at what temp? My curing and smoking a ham: Curing the process of preserving meats with salt, sodium nitrite, and spices. I have backing time per pound. Let the ham sit on the counter while you go outside and prepare your smoker for 225 degrees. Saltpeter has nitrate in it. Mix salt, red pepper, black pepper and brown sugar in a bowl and set aside, this is your curing mix. We skin our wild hogs. Custom lasted 3-5 days. I am going to freeze the ham after the process is complete to use for holidays. Molds grow on hams during the long curing and drying process because the high salt and low temperatures do not inhibit these robust organisms. $2.49. Rub and cover the rest of the ham with the curing mix. Use a marinade injector for this. If you are freezing then firmness does not matter. Place the ham on top of the layer of curing mix. You only have to do this once or twice, at several locations in the ham. Both are prepared similar to a Boston butt (front leg) and will taste more like an excellent BBQ roast than a traditional salt-cured holiday ham. Mold can often be found on country-cured ham. After smoking a ham, do I have to boil it, or is it just ready to eat? 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. Meat curing is a useful skill to lean and part of homesteading and self sufficient living. If you're using a container or cooler instead of a brining bag, find something clean to weight the ham down with. ". At the H-bone (hip) and the hock joints, cut slits down to the bone then pack with as much of the salt mixture as possible. Follow the instructions to get your smoker going. These carefully prepared hams make for the perfect gift or flavor-packed centerpiece for a special meal. If you read the other articles listed here, it is said that you soak a country ham to reduce the salt content before you smoke it. We used Mortin salt and salt-cured (How to Salt Cure Your Own Meat) a lot of it, I think, was the name of it, and you rub that salt into the meat and it cured it. 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