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My Home Cured Ham

Ingredients

  • 1 10 lb fresh ham
  • 1 gallon water
  • 2 cups Kosher salt
  • 2 cups light brown sugar packed
  • 1/2 cup dark molasses
  • 2 tablespoons prague powder #1
  • 1 teaspoon pumpkin pie spice

Instructions

  • Combine everything except the ham into a stockpot and cook on high heat until just combined, about 10 minutes.  Let the mixture cool completely.
  • Poor the brine mixture over the ham in a nonreactive vessel, like a plastic food grade bucket.  Cover and store in the fridge for 6 to 10 days.
  • Remove the ham, discard the brine, and rinse thoroughly.  Soak the ham in clean water overnight covered in the fridge.
  • Rinse again, pat dry, and proceed to bake your ham any way you wish!  I coated mine in strawberry jam and blackberry honey.  Enjoy!