View Full Version : Home made ham

07-15-2008, 03:40 PM
I forgot were I got these from. They rock anyhow.

Blackstrap molasses country ham

3 pounds/ 1.3 kilograms kosher salt.
12 ounces/ 335 grams insta cure #2 or DQ curing salt #2
1 pound/ 450 grams dark brown sugar.
2 1/4 cups/ 560 milliliters dark rum
1 tablespoom/3grams grated or minced fresh ginger
1 teaspoon/ 3 grams cayenne pepper
1/2 teaspoon/ 1 gram coriander seeds toasted and ground
1 tablespoon / 8 grams juniper berries crushed with the side of a knife.

1 12-15 pound/ 6-7 kilogram fresh ham skin on and aitch bone removed.

1. Combine the salt and Instacure #2 or DQ curing salt #2 in a meduim bowl and stir. Add all the remainin ingredients except the ham and stir to combine.
2. Rub the cure all over the ham, giving extra attention to the area around the exposed bone. Place in a nonreactive container big enough to hold the ham
liquid that will be drawn out of the ham by the salt cure. Using a platter of a board and some type of weights. weight the ham down with about 15 pounds
/ 7 kilograms of weight. Refrigerate for 12-15 days - 1 day per pound/ 450 grams. Turn the ham and redistribute the cure after about 6 days.
3. Remove the ham from the cure and rinse it under cold water. soak it in cold water for 8 hours to remove residual salt from the surface.
4. Set the ham on a rack and refrigerate it uncovered, overnight.
5. Cold smoke the ham for 18 hours at 60 Degrees F.
6. Hang the ham in a cool dark place (ideally 60 degrees Fwith 65-70% humidity.) To dry for 7 weeks.

American style brown sugar glazed holiday ham

The Brine
1gallon/ 4 liters of water (I use distilled for a brine)
1 1/2cups/ 350 grams Kosher salt
2 packed cups /360 grams dark brown sugar.
1 1/2 ounces/42 grams pink salt* More on this later. (8 teaspoons)
1 12-15 pound/ 5.5 - 6.75 fresh ham skin and aitch bone removed(This might be hard to find.[ ask your local butcher})

The Glaze
1 1/2 packed-cups/ 270 grams dark brown sugar
3/4 cups/185 milliliter dijon mustard
1 table spoon/ 20grams minced garlic.

1. Combine all the brine ingredients in a large enough container to hold the brine and ham. Stir to dissolve the salt and sugar. Submerge the ham in the brine weight it downto keep it as submerged completely amd soak for 6-8 days(half a day per pound.)
2. Remove the ham, rinse it under cool water and pat dry. Place it on a rack set on a baking sheet and refrigerate it for 12-24 hours.
3. Hot smoke the ham at 200degreesF for 2 hours.
4. Meanwhile mix the brown sugar, dijon mustard, and garlic in a bowl untill smooth. Brush the ham with glaze reserve the remainder. Return it to the smoker smoke untill it reaches a internal temperature of 155F
5. Remove the ham from the smoker and brush with the remaining glaze. allow to cool refrigerate.
6. To serve slice and serve cold or reheat in an oven set to 275F Until warm in the center.

Salted air dryed ham.

4 pounds/2 kilograms kosher salt or as needed to coat.
1 12-15 pound/ 6-7 kilogram fresh ham skin on aitch bone removed
1/2 cup/ 500 grams lard
Cracked black pepper

1. Rub the salt heavily all over the ham, especially on the exposed flesh and around the exposed femur bone
2. Place skin side down in a nonreactive roasting or plastic tub, cover with plastic wrap, and place another pan on top: weight the ham with about 10pounds/ 5 kilograms cans or clean bricks with do. Refrigerate for 1 day for each pound/ 500kilograms, checking every couple of days to make sure all areas are still covered in salt. Pour off any excess water and add more salt if necessary. Avoid touching the ham with your hands with your bare hands to much; you may want to use disposable rubber gloved for sanitation.
3. On the last day if curing the ham should feel dense and firm to the touch. If not it does not resalt and cure for another 1-3 days.
4. Wipre the remaining salt off the ham rinse under cool water and pat dry with a paper towels. Spread the lard over the exposed meat and pack the cracked pepper onto the lard(the lard helps to keep the exposed flesh from overdrying and the pepper helps to keep the bugs away. Wrap the ham in four layers of cheese cloth and tie with butchers string.
5. Hang the ham in a cool dry place (ideally 60 degreesF with 60-70 percent humidity) with good ventilation for at least 4-5 months or as long as a year.the ham should lost almost half of its original weight. You will know it is read when there isn't much give when you squeez it.
6. When the ham has dried wipre off all the lard and carefully remove the rind with a boning knife slice paper thing rarllel ti the bone with a sharp slicing knife.

I have one more but no time to write it right now.

Pink salt is just salt with soduim cloride added. It helps prevent harmful things from growing in your food.

You can get some here at www.butcher-packer.com they call their pink salt DQCuring salt