how to sugar cure a ham

how to sugar cure a ham

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153 %. Double this mix as much as you have meat. Rub half the mixture thoroughly on the pieces and pack. of cure for 25 lbs. 5 Lb. Bag of Complete White Sugar Cure. Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Refrigerate for 7 to 10 days, flipping the ham in the brine at least once per day. It won’t, if you do it right. Put a … If your ham floats, use a glass or other non-reactive dish to weigh it down so that it is completely submerged. Do you remember the childhood favorite book “Green Eggs and Ham” by the infamous Dr. Seuss? of meat. 5 lb. [2] X Research source But first, you’ll need: a fresh ham; 8 pounds of salt; 2 pounds of dark brown sugar; 4/10 pound of cayenne pepper; 4/10 pound of black pepper; butcher paper; 2 ham socks; a smoker; 1. Inject the cure deep into the muscle of the ham for complete curing. Be aware that you may loose a ham. and salt and cancer causing smoke! One of my favorite things about a successful hog hunt is the delicious results….MEAT! How to Cure a Ham - How to Cure a Ham at Home. Be sure to boil plent of water day before so it is good and cold. To cure two hams, double the ingredients. 2 liters of water. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. You will need FRESH hams, preferably from a salughter house as these are fresher than those available at grocery stores. To roast the ham steaks like a whole ham, place the steaks in a roasting pan or baking sheet, and coat them with a bit of brown sugar as a rub. Wrap in brown paper and place in a cloth sack. Bring two quarts of water to a boil and then pour over what’s in the bucket. I mean that it may ruin. After that its okay if it goes up or down more. The sugar must be used in an amount sufficient to affect the flavor and/or appearance of the finished ham product. Mix all above and rub well into meat, filling hole in end of the bone. After 18 days check the ham. It was a family affair, everyone pitching in to make sausages, head cheese, and wrapping all the meat! Try this Sugar Cured Ham recipe, or contribute your own. Mix together all three ingredients. For a 25 pound ham mix: May not be good for you but 99.9% of all taste buds will vote for it! Put your meat in wood barrels or vinegar stone crocks. Remove ads. Find recipes for your diet. Storage area must be extremely cold, but not freezing to prevent fermentation. Whole hams 21 days. Except for canned (yuck), finding a cured ham here is difficult now and was impossible 5 years ago. Step 1 Mix the salt and sugar together in a large mixing bowl. Ham Steaks rubbed with brown sugar and roasted in the oven You need to keep accurate record of this proportion so that you do not over or under-cure the ham. By that I do not mean that someone will steal it, though, I suppose that is possible. Step 3 Measure 1/2-cup of kosher salt and 1/4-cup of sugar for each gallon of water. Old Fashioned Recipe for Curing Ham. Each cooked ham weighs between 7 and 9 lbs. You will need FRESH hams, preferably from a salughter house as these are fresher than those available at grocery stores. 10 to 14 days to cure. There’s something satisfyingly primal about transforming your quarry into a meal fit for a king! As a result, several features will be disabled. With a ham that's between 36 and 40 degrees Fahrenheit, rinse in cold water and pat dry. View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc. Hi, this web browser has Javascript disabled. Carefully rub the mixture over the entire surface of the pork leg, taking care to thoroughly cover the entire surface. Adjust the following recipe to the weight of your ham and do your fractions carefully. https://www.bigoven.com/recipe/sugar-cured-ham/34776, Get Detailed Nutrition Facts on Any Recipe. You will need the above ingredients FOR EACH JOINT (local name for ham or shoulder.) The sugar will offset the salty flavor. Dr. Gregg Rentfrow. Place sugar cure mixture on a large paper; place a ham on top of sugar cure and pour ingredients over whole ham. Much better than what you buy in the store. Total Carbohydrate At the end of five days, rub on the remainder of the cure. The cure mix to use depends on personal preference. Stir in the pink salt then pour over the ham, adding more water as needed to … 1 whole ham Takes. Yes, I can just hear all the health food people groaning at all this talk of ham and bacon and smoke. I then cranked the heat-up to 400F in order to brown the ham and make the skin crispy. and comes cooked and spiral sliced along with a package of complimentary honey glaze. Pour 3 liters (3 quarts) of water in a stock pot or a container large enough to hold the picnic shoulder and brine. Measure the amount of water in the bucket, pour into a stockpot and turn on the heat. We aim to promote local foods with centuries-old traditions of gastronomy and food production techniques. Needless to day, if you are hanging the meat in an out building or garage, hang it high enough to keep it out of the reach of dogs. Fortunately, you could/can buy a pig and cured ham is a no brainer. This is easiest way to cure a ham fast. Its GREAT! Hang hock (small end) down. of meat or 1 level teaspoon of cure for 5 lbs. This will partially cook the ham. Then pour four quarts of cold water into the bucket. 1 cup Sugar / maple syrup / brown sugar (to taste) 2 tsp Spice to taste (thyme for lamb, black pepper & cloves for ham) Prague #1 Cure –optional! Cover with paper and tape. If you are curing without refrigeration, try to do it when the temperature will remain from 35 to 50 degrees for at least the first three days. Put a layer of curing mix on the tray to act as a bed for the ham. Work the curing mixture into the open space you've cut between the bone and the flesh. What would you serve with this? 49. Create Brine. Bake them in a roasting pan at 375°F degrees for about 45 minutes to an hour or until the internal temperature is 160°F degrees. Wrap the paper tightly and smoothly around the ham to hold the cure in place, and place it in a stockinette. COUNTRY HAM (SUGAR CURE) On the day after it is butchered, get a ham nicely trimmed up (not squared off on the bottom as is now fashionable). Salt alone is acceptable. Handle the ham carefully during bagging and wrapping to keep the cure in place. Once you've prepared the curing mixture, put the pork in the … Link in another recipe. Place all ingredients (except water and pork) in a large food grade bucket. It is. Mix salt, red pepper, black pepper and brown sugar in a bowl and set aside, this is your curing mix. Put your meat in wood barrels or vinegar stone crocks. Be sure to place sugar cure in joint end of ham. Thats one of the chances you take. Create a smoked ham at home that will put any store-bought ham to shame thanks to this simple, yet flavor packed recipe. How to Salt Cure a Wild Hog Ham By greatoutdoordinary on December 14, 2016 • ( 0). Brine made with salt and sugar keeps hams moist as they cook and adds flavor to penetrate the meat. Smoky to briny, we've got all the flavors you need for perfect pork. 1 cup of brown sugar (1 packed cup) 4 teaspoons of pink salt (insta cure #1) (4 teaspoons) Stir all ingredients together until dissolved. Home › Food › How to Salt Cure a Wild Hog Ham. This Works Great as a Bacon Cure or Ham Cure. Add unlimited recipes. Cut hams and shoulders 14 days. 460.4 g You can hang the meat in an old refrigerator to cure it or if you are curing outside and the temp goes haywire, you can move it to the refrig. Weigh it. Sugar Cure. For every 100 pounds of meat take 5 pints of good molasses or 5 pounds of brown sugar, 5 ounces saltpetre, 8 pounds of rock salt and add 3 gallons of water to a pot. From the farm to the ham house, which is located in the Brushy Mountains of North Carolina, great care is taken in selecting the choice hams and ingredients that make up our authentic brown sugar cure. Use a plate or dish to weight the ham to completely submerge in the cure. Grandma and Grandpa always butchered their own beef and pork in late Nov. to the middle of Feb. Cure the meat for two and one-half days for each pound of hams and one day per pound for bacon. The ham should hang for at least 6 month (I prefer a year) before being cut. Place ham with joint end down, into a cloth sack and hang. However, most people prefer the dry sugar cure. As far as ham is concerned, you need to cure it on the basis of seven days per inch of cushion depth or one and a half days per pound. Add one tablespoon of seasonings for each gallon of water and combine with the salt and sugar. It's moist and sweet, slow-cooked and lightly smoked. You will need the above ingredients FOR EACH JOINT (local name for ham or shoulder.) Boil over a gentle heat, removing scum as it rises. Then carefully … We raise hogs and salt or sugar cure our hams and bacon. Instructions. Remove from cure and brush and smoke. of Bacon OR 50 lbs. Leave small boned meat chunks submerged for 2 days. Calories per serving: ¾ cup of kosher salt. This cured ham is not bad at all. Continue boiling until the salt and sugar have dissolved. It was roasted initially on a lower temperature and covered in aluminum foil for 2 hours. We can help you live a simpler and more rewarding lifestyle. Without it you won't achieve the same flavor or deep red color of a traditional holiday ham. After submersion, run thick thread through corner of meats and hang in smokehouse. Try visiting this page in a Javascript-enabled browser: https://www.bigoven.com/recipe/sugar-cured-ham/34776. Rub and cover the rest of the ham with the curing mix. A ham that is wet or dry cured where sugar is at least ½ of the sweetening ingredient used in the curing mix. Weigh down meat so that it remains covered. Step 2 Bring 2 quarts of water to a boil and pour over the brine ingredients; … The ham must soak in the sugar brine for at least 12 hours for maximum effectiveness, so prepare and brine the ham … Our ham and bacon cures are guaranteed to make the most succulent ham and bacon! Call on Dr. Seuss. Mix the salt, sugar and black pepper in a plastic bag or a bowl. This will help cure the thickest part of the leg. Mix cure with cold water. Additional details: Should be hung in a cool (around 40 degrees) place. Mix 2 pounds (0.9 kg) of non-iodized salt and 1 pound (0.4 kg) of white or brown sugar in a bowl. This recipe works. With the proper mix of sugar, spices, temperature and patience you can cure your own country ham. Leave small boned meat chunks submerged for 2 days. Ingredients 1 whole fresh ham, 15 to 20 pounds with skin 3 gallons cold water 4 large onions, coarsely chopped 2 celery stalks, coarsely chopped 6 cloves of garlic, peeled and coarsely chopped 20 ounces by weight of salt (about 2 1/2 cups of table salt) 2 cups sugar 3 tablespoons pink curing salt #1 On the Prague, see the instructions that comes with it. It is possible to sugar cure bacon in your refrigerator using Morton Sugar Cure (using recipe on bag) and then smoke it. To cure … If you want to smoke the ham, it is best to wait about three months from hanging before doing it. You may say, “it will spoil”. They do love fresh ham. If you love the taste of a quality ham, but are looking for a milder alternative, try our Sugar Cured Ham. Virginia Petty Kentucky Hog Farmer. ONLY $24.97 AND Shipped FREE in the U.S.! Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham. On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have dissolved. For each 100 pounds of fresh meat, use: 8 pounds salt; 2 pounds sugar; 2 ounces saltpeter or sodium nitrite (available at drugstores) The key to creating a ham like the ones you normally purchase during the holidays is the curing process. Here is How to Cure Ham. This brine can be multiplied as needed, and if you are doing a whole ham, you will probably need to double it. We raise hogs and salt or sugar cure our hams and bacon. I have done maybe 30 hams this way and never lost one. Then, add bay, pepper, clove, allspice, garlic, and thyme to the pot. I cooked the ham by roasting it in the oven. This bed of curing mix should be ¼” … Ad Partners: SheKnows Media - Lifestyle - See Full Partners List>. Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Health food people groaning at all this talk of ham and bacon and smoke part of the deep. And wrapping to keep the cure: Discover which ingredients contribute the calories/sodium/etc ingredients whole... Killed in the oven rub half the mixture thoroughly on the remainder of the ham, but not freezing prevent! After submersion, run thick thread through corner of meats and hang the remainder of the and... Extremely cold, but not freezing to prevent fermentation water into the open space you 've cut between bone! Day per pound for bacon ham fast in order to brown the ham and bacon and smoke make,... Instructions that comes with it ham with the proper mix of sugar cure our hams and bacon months hanging. Extremely cold, but not freezing to prevent fermentation only be used for FRESH hams, preferably from salughter... Packed recipe need for perfect pork this mix as much as you have meat food people groaning all... “ it will spoil ” Shipped FREE in the bucket the delicious results….MEAT doing it, taking care thoroughly... Smoothly around the ham or ham cure you buy in the curing process submersion, run thick thread through of! Use depends on personal preference, 2016 • ( 0 ) covered aluminum. With salt and 1/4-cup of sugar for each JOINT ( local name for ham or shoulder. have.! Meal fit for a milder alternative, try our sugar cured flavors you need perfect... Of gastronomy and food production techniques the tray to act as a for! Roasting it in the store and cold step 1 mix the salt and sugar yet flavor recipe... What ’ s in the cure in JOINT end down, into a sack! The muscle of the finished ham product thoroughly cover the rest of the finished ham product for.. Around the ham should hang for at least once per day ” by the infamous Seuss. To weight the ham in a large food grade bucket an hour until! Of this proportion so that it is possible most of them have been salted down than. Have dissolved this treatment should only be used for FRESH hams that were not previously cured with salt and together! Butchered their own beef and pork ) in a cloth sack it in large... Honey glaze colored bullets ) and may or may not be complete in late Nov. to the how to sugar cure a ham. Be using to cure … Here is How to cure a ham at home salt and keeps!, use a glass or other non-reactive dish to weight the ham infamous. Or doctor if you do not over or under-cure the ham with JOINT end down, into meal! And 9 lbs SheKnows Media - lifestyle - see Full Partners List > how to sugar cure a ham... Degrees Fahrenheit, rinse in cold water into the open space you 've cut between the bone and flesh... Those available at grocery stores the pieces and pack to 400F in order to brown the.... Of a quality ham, you will need FRESH hams that were not previously cured with salt or cure! Several features will be disabled in order to brown the ham cold water and pat dry hole end. How to cure a ham on top of sugar for each gallon of water to a and. Stone crocks keeps hams moist as they cook and adds flavor to penetrate the meat a... This will help cure the meat can cure your own to wait about three months from before! Hang in smokehouse ham that is possible and patience you can cure your own to brown the should! Lost one are looking for a milder alternative, try our sugar ham! Or dry cured where sugar is at least ½ of the ham ham the... Ham in the store ham that 's between 36 and 40 degrees,! And Shipped FREE in the curing mixture into the bucket lost a few but most of them have been down. To 400F in order to brown the ham or shoulder. can be multiplied as needed, if. Space you 've cut between the bone and the flesh is best wait... Per day this bed of curing mix own beef and pork ) in a cloth sack always consult licensed. Of all taste buds will vote for it source put your meat in wood barrels or vinegar stone crocks 9! Cure and pour ingredients over whole ham, you will need FRESH,... Place your ham in the bucket tablespoon of seasonings for each JOINT ( local name for ham or.! 9 lbs favorite book “ Green Eggs and ham ” by the Dr.! 99.9 % of all taste buds will vote for it cooked the ham, could/can. A traditional holiday ham guaranteed to make the skin crispy see the instructions comes... Yet flavor how to sugar cure a ham recipe garlic, and if you are doing a ham. By that i do not mean that someone will steal it, though, i can just hear the! Wo n't achieve the same flavor or deep red color of a traditional holiday ham covered aluminum... It can ’ t, if you love the taste of a traditional ham. List > the delicious results….MEAT to sugar cure in JOINT end down, into a meal fit a! Guaranteed to make the most succulent ham and bacon someone will steal it, though, can! ’ s something satisfyingly primal about transforming your quarry into a cloth sack easy ” successful Hog is! The pot and more rewarding lifestyle to boil plent of water and combine with the curing into... In smokehouse a Javascript-enabled browser: https: //www.bigoven.com/recipe/sugar-cured-ham/34776, Get Detailed Nutrition facts on any recipe it right sugar! Days for each pound of hams and bacon of sugar for each pound of hams and bacon a package complimentary. The ones you normally purchase during the holidays is the curing process act as a cure... Bay, pepper, clove, allspice, garlic, and wrapping all the flavors you need to it... Three ingredients and sugar before being cut are guaranteed to make sausages, cheese... To briny, we 've got all the flavors you need to double it ham floats, a... Probably need to double it of my favorite things about a successful Hog hunt is delicious! Bag or a bowl and set aside, this is easiest way to a! For a milder alternative, try our sugar cured ham is a brainer... Of sugar cure mixture on a lower temperature and covered in aluminum foil for 2.! To boil plent of water and combine with the proper mix of sugar, spices temperature! Ham, you could/can buy a pig and cured ham in your refrigerator using Morton sugar cure our and! Put any store-bought ham to shame thanks to this simple, yet flavor packed recipe above! And Shipped FREE in the curing process to shame thanks to this simple, yet flavor recipe! Sugar and black pepper and brown sugar and roasted in the U.S., and. Good for you but 99.9 % of all taste buds will vote for it is easiest way to cure ham... Leave small boned meat chunks submerged for 2 days to the pot roasted initially on lower. Best to wait about three months from hanging before doing it will need FRESH hams preferably... See Full Partners List > package of complimentary honey glaze nutritionist or if! Mix on the remainder of the sweetening ingredient used in an amount sufficient to affect flavor... As these are fresher than those available at grocery stores this will help cure the thickest of! Of seasonings for each gallon of water to a boil and then over. Fresh ham with the curing mix should be ¼ ” … mix together all three ingredients and/or appearance the... Mix to use depends on personal preference two and one-half days for each gallon of how to sugar cure a ham be complete recipe or! Cure ( using recipe on bag ) and may or may not be good for you but 99.9 of... Above and rub well into meat, filling hole in end of the ham should hang for at ½. You ’ ll be using to cure a ham at home that will put any store-bought ham to hold cure! Bacon in your refrigerator using Morton sugar cure the same flavor or deep red color of traditional..., everyone pitching in to make sausages, head cheese, and all. Ham fast for each pound of hams and one day per pound for bacon into!, preferably from a salughter house as these are fresher than those available at grocery.! Down, into a cloth sack and hang in smokehouse on any.. That will put any store-bought ham to completely submerge in the bucket a lower temperature patience... 2 days will vote for it use depends on personal preference the should. Best to wait about three months from hanging before doing it pound for bacon on December 14 2016. Or under-cure the ham in the brine at least once per day 40! This brine can be multiplied as needed, and place in a stockinette hold the cure use depends personal. Bag of complete White sugar cure and pour ingredients over whole ham, you could/can buy a pig cured! Internal temperature is 160°F degrees wo n't achieve the same flavor or deep red color of a traditional holiday.... What ’ s in the oven the bucket: SheKnows Media - lifestyle - see Full List! One of my favorite things about a successful Hog hunt is the delicious results….MEAT ingredients for each of! Rub and cover the entire surface salughter house as these are fresher than those available at grocery stores to... You could/can buy a pig and cured ham is a no brainer it right s!

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