{"id":7722,"date":"2019-04-29T17:18:49","date_gmt":"2019-04-29T17:18:49","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=7722"},"modified":"2019-04-29T18:14:12","modified_gmt":"2019-04-29T18:14:12","slug":"home-cured-ham","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2019\/04\/29\/home-cured-ham\/","title":{"rendered":"Home Cured Ham"},"content":{"rendered":"

Yes, I know.\u00a0 Lately it’s been all things pork.\u00a0 Well we have a lot of pig!\u00a0 Thanks Jessie!\u00a0 Not that I’m complaining.\u00a0 And I certainly never get tired of pork.\u00a0 So, if you’re sick of pork then just go away.\u00a0 Because you’re raining on my pork parade over here.\u00a0 Otherwise, get a glass of wine and continue.<\/p>\n

I seem to be behind the timing curve of this blog posting recipes thing.\u00a0 I’m always late to the party.\u00a0 This is no different.\u00a0 I’m just getting a ham into brine and it probably won’t be done by Easter.\u00a0 Which is fine.\u00a0 Because I have lamb somewhere in the chest freezer abyss.\u00a0 I’ll keep my fingers crossed.<\/p>\n

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My butcher offers smoking services, but I Iike to cure my own meat.\u00a0 That way, I can control flavors and sodium.\u00a0 So, I always get my hams fresh to play with.\u00a0 I’m just getting into this curing journey, so it will be fun to travel this road together.\u00a0 So far, all I’ve done is two hams (this particular one is my third) and about twenty briskets.\u00a0 We like corned beef.\u00a0 Ha!<\/p>\n

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I’m doing this ham differently than I did the last two and I’m excited to see how it turns out.\u00a0 I’m going for what I learned is a “city ham” like the kind you get in the store that’s all spiral sliced and whatnot.\u00a0 Except not spiral sliced.\u00a0 How do they even do that?<\/p>\n

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Focus!\u00a0 This ham is nearly ten pounds.\u00a0 There’s lots of information on The Googles about how long per pound to wet cure, etc.\u00a0 I’m doing ten pounds for about eight or nine days.\u00a0 There’s also lots of information about fat.\u00a0 Leave it or cut it?\u00a0 The concern is that the brine won’t penetrate through fat.\u00a0 Ok fine.\u00a0 I like to keep a little fat, as you can see, and it’s been ok so far to leave a little.\u00a0 You do what you want with yours.<\/p>\n

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The spices are all over the place, too.\u00a0 I’m shooting for a sweet salty juicy pink ham.\u00a0 I kept the brine simple with just some brown sugar, molasses, salt, prague powder, and a single teaspoon of pumpkin pie spice.\u00a0 The worst part is all the waiting….waiting for the ham to thaw, waiting for the brine to cool, then waiting for the curing to be done.\u00a0 I mean, it’s like being at the DMV.\u00a0 So much waiting.\u00a0 If your fresh ham decides to float, just lay a plate on the top of it to keep it submerged while it cures.<\/p>\n

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I love the versatility of ham.\u00a0 It’s so much more than a sandwich meat.\u00a0 I love it shaved into crepes and cubed up and sprinkled over some mac and cheese.\u00a0 The bone is it’s own wonderful entity that we covet for hambone soup.\u00a0 And I never have to wonder where my ham came from like the commercial pork in stores.\u00a0 Swine flu, anyone?\u00a0 My pig lived outside, unpenned, and I know what it ate and how it was harvested.\u00a0 Best ham ever!<\/p>\n

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My Home Cured Ham<\/h2>\n
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Ingredients<\/h3>
  • 1 10<\/span> lb<\/span> fresh ham<\/span><\/li>
  • 1<\/span> gallon<\/span> water<\/span><\/li>
  • 2<\/span> cups<\/span> Kosher salt<\/span><\/li>
  • 2<\/span> cups<\/span> light brown sugar packed<\/span><\/li>
  • 1\/2<\/span> cup<\/span> dark molasses<\/span><\/li>
  • 2<\/span> tablespoons<\/span> prague powder #1<\/span><\/li>
  • 1<\/span> teaspoon<\/span> pumpkin pie spice<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Combine everything except the ham into a stockpot and cook on high heat until just combined, about 10 minutes.\u00a0 Let the mixture cool completely.<\/div><\/li>
    • Poor the brine mixture over the ham in a nonreactive vessel, like a plastic food grade bucket.\u00a0 Cover and store in the fridge for 6 to 10 days.<\/div><\/li>
    • Remove the ham, discard the brine, and rinse thoroughly.\u00a0 Soak the ham in clean water overnight covered in the fridge.<\/div><\/li>
    • Rinse again, pat dry, and proceed to bake your ham any way you wish!\u00a0 I coated mine in strawberry jam and blackberry honey.\u00a0 Enjoy!<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      Yes, I know.\u00a0 Lately it’s been all things pork.\u00a0 Well we have a lot of pig!\u00a0 Thanks Jessie!\u00a0 Not that I’m complaining.\u00a0 And I certainly never get tired of pork.\u00a0 So, if you’re sick of pork then just go away.\u00a0 Because you’re raining on my…<\/p>\n","protected":false},"author":1,"featured_media":7774,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2019\/04\/IMG_0606.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-20y","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7722"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=7722"}],"version-history":[{"count":6,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7722\/revisions"}],"predecessor-version":[{"id":7788,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7722\/revisions\/7788"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/7774"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=7722"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=7722"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=7722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}