Some white mold on the surface is normal, and may be scraped away easily along with any residual curing mixture. Advertisement. It is suggested that you remove the skin to allow the brine (and later, the smoke) to penetrate the meat. Submerse the ham in the brine and let it hang out for 3 days in the refrigerator. Do this by unwrapping the ham, using a stiff brush to remove the cure mix and mold, and rinsing with cold water. One of those methods, cured meats, would provide a lasting protein source throughout the year for the lucky hunter and his family. Stir until the salt and sugar have completely dissolved. Wiping the ham with a clean paper towel soaked in vinegar will remove any remaining mold. The word ham refers to a cured pork leg with one exception — a fresh ham is uncured. Discard the brining solution. This bed of curing mix should be ¼” … Smoking a fresh ham takes 30 minutes per pound of meat. Stir in the pink salt then pour over the ham, adding more water as needed to cover the ham by 1 inch. The amount of time the ham cures depends on the size of the meat. A properly cured ham will look pink (like commercially cured ham). A large ham will take about a week. Remove the ham from its wrappings. Take a fresh ham with skin on, wash off in water and pat dry. of meat or 1 level teaspoon of cure for 5 lbs. … The color of … If necessary, weight the meat down under a clean plastic container filled with water. Wet Cured Ham Ingredients: 2 C brown sugar; ½ C pickling spice; 8 tsp “pink salt” (curing salt) 1½ C kosher salt; First things first: get a nice pork leg. The time needed to brine or cure a fresh pork ham totally depends on the size of the meat cut. If you prefer, you may also smoke the ham after the curing process. Ingredients; Step 1 - Prepare The Meat; Step 2 - Prepare the Offset Smoker and Wood; Step 3 - Smoke the Meat ; Step 4 - Add More Wood and Coal ; How to Smoke a Fresh Ham. The quicker you rinse, the saltier the ham will be. Do not let the ham get over 40 degrees Fahrenheit or you run the risk of introducing bacteria to the meat. Add one tablespoon of seasonings for each gallon of water and combine with the salt and sugar. You do not want to pick out a ham that has been cooked, cured, or labeled as enhanced with a solution. Any part of the ham exposed to the air can spoil, ruining the entire effort. (Example: 4 inch diameter ham would be 4+3= 7 days) My smallest one took 6 days, and the largest 8 days. This might not sound like much, but most cuts of half ham weigh around 10 lbs, while whole hams can be up to 20 lbs in weight. Add the cold brine to the pork, and lay a heavy plate on top of the floating meat to keep it submerged. Such fresh hams come from young, healthy, fast-growing hogs with a desirable lean-to-fat ratio. Place the container in the refrigerator and brine the boneless Boston butt slices for 3 to 4 days. Stay tuned for the first newsletter in the morning, straight to your inbox. Combine all of the ingredients in a large container. As we all know, there was no form of refrigeration in years past, and mankind relied upon several techniques for preserving food. Measure the amount of water in the bucket, pour into a stockpot and turn on the heat. Ingredients; 2. Just fresh pork that you can directly roast at home. Remove the ham and put it back in the refrigerator. Ham needs to be thawed and not frozen when you place it in the brine.You also need a food grade container large enough to place your ham and brine in and have the meat completely covered by the brine. Allow the water to cool for 20 minutes on the stove top. Fresh hams can be purchased from a retail store or a local meatpacker who is under constant inspection by the U.S. Department of Agriculture or the Virginia State Meat Inspection Service. Place a lid on the bucket and put it in the refrigerator. I cooked the other one for Christmas and did not brine it and it was tough and awful. Learn in this video how to make fresh pork ham roast in the oven by using a simple and delicious pork roast recipe from scratch! Boneless vs. Bone-In Hams. How to Cure a Ham: The Important Step for a Masterpiece of Smoked Ham. It is a cut of pork. Use a kitchen thermometer for accuracy. Fresh or Green Ham. I'm thinking that I need to brine it this time, and would like to to do it without Nitrates/Nitrites/Insta Cure. This video will show you how to cure and smoke a fresh ham at home All of the other pieces can be classified as trimmings. You can also cure or smoke this ham before baking or roasting it. This is the formula for deciding how long to let it cure for: The diameter of your piece of meat in inches + 3 days. At the halfway point, rotate the position of the the boneless Boston butt slices so they brine evenly. On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have dissolved. This means that average smoking times can take anywhere between 5 and 10 hours. and jowl. Cure in the refrigerator for 7 days. Cook the cured ham by baking or boiling it. Place your ham in the plastic container that you’ll be using to cure it. Step 6 The amount of time the ham cures depends on the size of the meat. For example, a 20 pound whole ham plus 2 gallon of water to cover would create a total project weight of 20 lb meat plus 16.6 lb of curing brine, or 36.6 lb total ‘project weight’. Once you’ve reached the right number of days for your ham, take it out of the fridge, and give it a good rinse. If it is larger … of meat. Method 1: Smoking a Cured Ham. The Picnic Ham is economical, and easier to handle because of the size. Also, you can go through the process of curing the ham yourself with a salt mixture, but it … Cure the ham for 75 to 90 days, at approximately 2 1/2 to 3 days per pound of meat. So, depending on the size of your cut, you should calculate how long … These are the kinds of ham that are uncooked and uncured. This final step is necessary to ensure the meat is safe for eating. Such has been my dilemma for several years. (We rinse ours for about five minutes – we like salty ham!) Turn the heat down to a simmer when the water starts to boil and add the salt, sugar and seasonings. I have a very large uncured fresh ham (approx 20 lbs) that I want to cook for Easter. From the web site: Use 1 oz. On the Prague, see the instructions that comes with it. Turn the ham over daily so it cures evenly. The best part about following through on curing your own ham is you will find the process no more difficult than roasting a turkey or putting together a decent lasagna. Taking on a cooking project like curing your own meat sounds impressive and DIY-savvy. Curing meat , and particularly curing ham, is not always easy, and the meat can often spoil when the conditions are not right, so care must be taken at all steps to be successful in the end and to make sure that you don't end up making yourself sick! 5. Bring 2 quarts of water to a boil and pour over the brine ingredients; whisk to dissolve. 3) Scrub the exterior of the ham thoroughly to remove as much bacteria as possible (don't use soap). Place a lid on the bucket and put it in the refrigerator. 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. Purchase a fresh ham from the butcher and get it home as quickly as possible. In that case, a 6-pound ham will cure in about two days. Country ham and prosciutto (both are dry cured) range in color from pink to a mahogany color. For now, feel free to continue reading. Do you remember the childhood favorite book “Green Eggs and Ham” by the infamous Dr. Seuss? Country ham, the dense, particularly salty version beloved in the South, is a deep brown or mahogany. Well, in this instance you are going to need a green ham instead of … Smoke the ham at a temperature of no hotter than 90 degrees Fahrenheit (32 degrees Celsius), using sawdust, or hardwood. 6. Cover the plastic container with a lid or use plastic wrap or aluminum foil. Measure 1/2-cup of kosher salt and 1/4-cup of sugar for each gallon of water. Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham. Make sure the water completely covers the ham. 2 tsp Spice to taste (thyme for lamb, black pepper & cloves for ham) Prague #1 Cure –optional! Actually, curing a ham is not always about preservation but it is also about keeping the ham moist and providing the … 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. If still unsure of how to calculate salt/sugar/cure amounts for your particular project, read the intro to the Formula for Success and follow the in-depth instructions there. 1. Pour in 1 gallon fresh cold water to cool down the mixture. of cure for 25 lbs. Halfway through the curing time (3½ days), measure out 2 more cups of brine, strain it, and reinject the ham with it. Put a layer of curing mix on the tray to act as a bed for the ham. Thanks! But, aside from learning how to smoke a fresh ham, I will also teach you how to preserve your ham. A fresh ham (one that has not been cured) will have a pale pink or beige color similar in color to a fresh pork roast. Disclosure. Usually, the color of a cured ham is a deep rose color or pink. It will cure at the rate of 2 pounds per day. Prepare the ham for aging afterward. Methods of curing ham fall into two categories--wet curing or dry curing. They can be smoked or unsmoked, picnic or country-style.Cured hams are pink, while uncured hams are a lighter beige or pale pink color. The latter method requires several months and consistent ambient temperatures for safe curing. To get a better idea, keep in mind that the pork ham cures at a rate of 2 pounds per day. There are a number of ways to cure ham, including dry curing which involves leaving it to cure by air, sugar curing, or brine curing where you use a lot of salt. Helpful 5 Not Helpful 3 Mix cure … Nikki Jardin began freelance writing in 2009 and focuses on food and travel articles. Some cooks also smoke their cured hams on the barbecue or in a smoker. Using the wet-curing method allows you to prepare and serve your home-cured ham in a few days. 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