this link is to an external site that may or may not meet accessibility guidelines. After the curing process, remove your meat and thoroughly rinse it under a cold running tap, ensuring to remove any and all excess salt and spices. Note: Step Six is optional. Parts of the meat that aren’t cured will be grey, and essentially just roast pork! After it’s cured, you will need to rinse it, then bring it up to an internal temperature of 65C in either an oven or a smoker. Step Seven: Bring your meat to temp and turn it into Ham! What will happen is the salt, cure and pickling spices will further penetrate the meat, but usually the end product will be an overly salty one, so that’s why we recommend sticking to the timeframes above. Using a sharp knife, make shallow cuts forming a cross-hatch pattern. Brined 7 days.. Apricot Rum glaze ( 1/2 cup apricot jam 1 tbs yellow mustard 1/4 cup brown sugar. I followed this recipe no changes and it was the most delicious ham I have ever served up at our family Easter dinner. ", "keywords": "How to make ham, home made ham, ham curing, cure your own ham", "author": { "@type": "Person", "name": "Smoked & Cured" }, "prepTime": "", "cookTime": "", "totalTime": "", "nutrition": { "@type": "NutritionInformation", "calories": "" } } // ]]> /* ]]> */. I did not have any in house. For small picnic ham, it should take around 2 hours. © 2020 Smoked & Cured | Misty Gully. Your ‘pump rate’ is 25%. You could make a glaze for the exterior of the meat, which helps both create a crust for it and to add a sweet flavor to counteract the saltiness of the meat. Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham. If water has nearly evaporated, add a splash more. https://www.allrecipes.com/recipe/245724/home-cured-holiday- The dry curing process is followed by a maturation period to help the ham develop a greater depth of flavour. How much brine you make depends on how big your piece of meat is. /*
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