New Home-Cured Vacation Ham – Starting Fourth Dimension You Lot Brine, As Well As Thus You Lot Brag

There are many reasons for making your ain vacation ham, but the best ane of all, may travel the most superficial. After the holidays, equally people are standing around the H2O cooler, bragging how corking their glazed carrots were, or how amazing the cranberry sauce came out, you lot tin say, “That sounds great, but did anyone else cure their ain ham? I didn’t mean value so.”

Above as well as beyond establishing your culinary potency amongst friends, the other reasons are pretty proficient too. You tin flavour your ham whatsoever means you lot want; you lot tin somewhat command the common salt content; as well as depending on how many people you lot need to feed, tin cure whatsoever size cutting of pork you lot want, from a whole leg to a modest loin roast.

There are thousands of dissimilar brine as well as spice combinations, but the physical care for is pretty much the same no affair which means you lot go. However, at that spot is ane thing all these recipes convey inwards common, pinkish salt. To brand a truthful ham, you’re going to need a curing common salt that contains sodium nitrite, which is what gives the meat its pinkish color, as well as signature “ham” taste, verses something that merely tastes similar roast pork.

This magical part goes past times several names, including Pink Curing Salt #, Insta Cure #1, or the ane I used, Prague Powder #1. Yes, you lot tin theoretically role things similar celery juice, but long storey short, nitrites are nitrites, as well as it doesn’t affair where they come upwardly from. For to a greater extent than information on that, as well as potential wellness issues, this article past times Michael Ruhlman is a proficient read.

Once the ham is cured, you’ll desire to give it a soak to rinse off the brine, as well as how long you lot make this tin number how salty your meat is. I prefer merely a quick dunk, but you lot tin exit it for equally long equally 24 hours, which volition make what I’ll telephone weep upwardly a low-sodium ham. It’s withal pink, as well as flavorful, but barely salty. Experimentation is the exclusively means to figure out how long to you lot should go, but I wanted to give you lot the range.

If you lot make desire a home-cured ham gracing your Christmas table, I’ve given you lot merely plenty fourth dimension to larn it done. Influenza A virus subtype H5N1 local butcher should travel happy to give you lot a few tablespoons of pinkish salt, otherwise it’s quite slow to detect online. Whether it’s for a vacation dinner or not, I actually promise you lot give this a try. Enjoy!

Ingredients:

7 to 10 pound fresh, bone-in pork shoulder “picnic” arm roast (or whatsoever large hunk of pork)

For the brine (adapted from Ruhlman’s basic ham brine recipe):

6 quarts water

18 ounces kosher common salt (this is close two 1/4 cups Morton's Kosher Salt, or iii 2/3 cups Diamond Crystal Kosher Salt, equally they convey divergence size grains)

2 cups brownish sugar

2 tablespoons addition 1 teaspoon pinkish common salt #1

1 rounded tbsp pickling spice, or whatsoever spices you lot want

For the optional glaze:
1/4 loving cup Dijon mustard
1/4 loving cup maple syrup
pinch of cayenne
pinch of common salt  

- Once cured, you lot should smoke and/or roast your ham until it reaches an internal temp of at to the lowest degree 145-150 F. 

- For a to a greater extent than detailed video on how I prep a ham for the oven, banking concern gibe out this Crispy Honey-Glazed Ham video.

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