how to cure a ham in a smokehouse

You can create your own brine or use a recipe. Our story begins in the 1800's when our Founder's Mother, Hulda, traveled to the U.S. with her expertise in curing ham and the family recipes. 1 and may sell you some. Not bad, just different. 1) used honey in brine instead of molasses, 2) used brown sugar instead of turbinado, 3) before baking, I rubbed with honey and brown sugar/black pepper, and, 4) lowered oven temp to 300 (so sugar wouldn’t burn) and baked until internal temp was correct. Place the ham in the smoker either by itself or right along with a christmas turkey and let it smoke at around 225 degrees for 3-5 hours.. (Example: a 20-pound ham gets 26 ounces of the curing mix.) haha cool recipe. Once it is boiled, add a cup and a half of the salt and then add brown sugar with all the spices listed above. And it certainly smelled like ham as well. I prefer … Place the ham in a vacuum seal bag and dump in all that excess rub. Come to think of it – that's about the only thing I miss about living there – that porch:). I'm not ready to give up my brown sugar glaze though.. Debbie–I love a brown sugar glaze! Phoo-D–I'll have to try the garlic slivers next time. Or just buy one! The easy maple glaze goes on at the end, and this simple ham recipe is double-smoked to bring out all the best flavor of your favorite cut of pork. Some white mold on the surface is normal, and may be scraped away easily along with any residual curing mixture. California Country–I just make it up but let me write down some measurements and I'll share it with y'all. First of all, remove all the skin and leave the layer of fat on. Salt, Sugar, black pepper, red pepper flake. Adapted by Lisa Fain from Michael Ruhlman's Charcuterie, A plastic container large enough to contain the ham but small enough to still fit into your refrigerator. blogherads.adq.push(function() { Place your ham in the plastic container that you’ll be using to cure it. This ready to use curing salt is sold as a pre-mixed combination of 93.75% salt and 6.25% nitrite. of meat or 1 level teaspoon of cure for 5 lbs. thanks. Wow! Let the count down begin! I love using leftover ham for soups and quiche 😀. Is enameled cast iron okay for brining, or will that also be destroyed by salt? After those weeks & days, we "shuck" the ham or remove it from it's white paper and apply only a net for the rest of its ham curing days. I was sure it said instacure when I purchased online. I cut off a slice and took a bite. We take an artisanal approach to curing hams and bacon and you can check out our. Be careful with Insta Cure, however, as it can be poisonous in large quantities, (and my butcher would only give me some if I promised not to kill anyone). And you know what? Whisk-Kid–I love it in soup as well, especially the bone. Can't wait till next weekend 🙂 this is my practice Easter ham! Texas Style Smoked Pulled Pork Recipe Thanks for sharing 🙂, Sounds so much easier than what I've been researching…. I needed quiet a bit of extra water to completely cover them as one was 8.5# and another 10.5#. I would love to give this a try again! 2 tsp Spice to taste (thyme for lamb, black pepper & cloves for ham) Prague #1 Cure –optional! Place the ham in a vacuum seal bag and dump in all that excess rub. kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham. My wife is allergic to nitrates/nitrites. Her work has been featured in many publications, and she is the author of several cookbooks, including her latest, I might try wet curing next time. Curing is a term that gets thrown around a lot, but in my experience it tends … A loin or tenderloin brines in 4 days, then is ready to smoke. Ok! I play with my regular brines just wondering if I can with this curing process…. of cure for 25 lbs. This process involves rubbing salt onto the ham, resting the meat for a period of time, repeating the salt rub and rest a few times before covering the meat and allowing it to hang undisturbed for over half a year. This bed of curing mix should be ¼â€ – … For each kilogram of meat, you will use a mere 2.5g of the curing salts/ Prague Powder; 30g sea salt and 5g sugar. Wash ham with a stiff-bristled brush, removing as much of the salt as possible. Queso! Put a layer of curing mix on the tray to act as a bed for the ham. I'd talk to you butcher, surely there's something equivalent in Mexico as ham is served there as well. I much prefer thin sliced boiled ham for a sammie. To cook the ham, bake it in a foil-lined roasting pan at 325° F for 30 minutes per pound or until the internal temperature is 150° F. (I recommend not doing it on a rack as I did because it leaves strange impressions on the meat.). Nice post Lisa. Your email address will not be published. Reserve any excess. As for leftover ham, I like a ham & Swiss quiche; it's a good way to reheat it without it being dry. I use yellow mustard and brown sugar to glaze my hams. Although you can dry-cure your ham, most hams are wet-cured. curing salt, among other things). A litre/liter is 33.8 ounces; a quart is 32. A Little Brine. Halfway through the brining process, turn the ham over so all parts of it will be submerged. While I’m not taking anything away, if you’d like to support Homesick Texan and have access to exclusive, never-seen-before subscriber-only posts, please consider becoming a member; annual subscriptions are as low as $25. Ham salad is truly the only way to enjoy cold ham; I'm just not much for a cold ham steak sandwich. Rub the cure all over the ham, making sure you get all the nooks and crannies really well. I like to throw in a pre-cooked ham when I am smoking my turkey for christmas or thanksgiving. On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have dissolved. I cooked an uncured ham once in high school but haven't been able to find one since. Awesome. From the web site: Use 1 oz. we did this ruhlman cured ham for christmas and…oh, my! Check the suggested recipes down below if you are looking for ideas. … Smoke for four hours. It certainly looked like ham with its rich rosy color. Just curious, how much did the ham you bought weigh? Increase the smoker’s temperature to 350ºF. 1 (also known as Prague powder or pink salt, though do not confuse it with Himalayan salt), which is a mixture of regular salt and sodium nitrates, along with added pink coloring so you won’t mistake it for table salt. We had a back porch that I could brine turkeys in overnight (I used a giant plastic mopping bucket) and because it was usually around 40 degrees on the porch, it worked great for this. Post was not sent - check your email addresses! Smoke for four hours. of each of the spices you’ll be using. Your ham is now ready to cook! Mix together the glaze ingredients in a bowl. Nice. I've seen fresh pork legs at our Walmart. After the brining is done, rinse the ham and let it soak refrigerated in clean water for 24 hours. They're around 7-8 lbs. Ensure the meat is fully submerged. On the Prague, see the instructions that comes with it. I will also try that but I don’t want to over sale or season. of meat. Immediately after adhering the mixture, we wrap the ham in butcher paper and use netting to tie it up to a wooden rack. The … It was definitely one of the best city hams I’d ever eaten, so wonderful, in fact, that it didn’t even need a glaze—it was ready to be sliced and served as it was. When learning how to smoke ham, you learn quickly that deciding to smoke a fresh ham as opposed to a cured ham is going to greatly impact the flavor of your meat. You can also place the neck bones/ham hocks in a stainless steel or food-grade plastic bucket … Prepping, curing and smoking country hams the old time way. And you won't kill anyone if you overdose it a little bit. One new favorite is this brown sugar and coffee-glazed ham. Ensure the meat is fully submerged. Cook until an instant read thermometer inserted into the deepest part of the meat reads 140ºF, about two more hours. I like to grind up the leftovers with a little olive oil and then use it for all sorts of things, like a pizza topping, omelets, or stuffed sandwiches. annother inspiring recipe!thank-you. I also really appreciated the cure measurement: 3 teaspoons were perfect. It doesn't seem that intimidating after all to make your own ham… This post reminds me of living in Minneapolis actually. Stir in the pink salt then pour over the ham, adding more water as needed to cover the ham by 1 inch. Great job, and it looks delicious! Add about 1/4 tsp. A lot more work but that is how you get it like the store. Definitely will do it again! I believe yours looks delicious. Apricot Glazed Smoked Ham Recipe (Holiday Ham) Smoked Boston Pork Butt Recipe From Heaven. Set the refrigerator temperature between 34°F and 40°F (2.2°C to 4.4°C). Anon–Do y'all have saltpetre? We have a team of curing experts - here daily to make sure your future ham is curing properly and will have a flavor & taste you love! After the meat is … There are some much … Anon–There are ways to do simple salt cures. Your next assignment with pork and pink salt is Canadian bacon! Soak the cured ham in a tub of cold water for one hour. Mike–I’m so glad you enjoyed the recipe and I love that you used it with wild boar! Prepping, curing and smoking country hams the old time way. 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! Store bought hams are salted and dry-cured for many months at a time, sometimes for years in precise conditions. But have you seen Bob Del Grosso's take on the matter? My very favorite leftover ham use is ham, peanut, and vegetable fried rice. Regional Recipes for the World's Favorite Chile-Cheese Dip,. For the best experience on our site, be sure to turn on Javascript in your browser. Well, I’ve started offering additional recipes for paid subscribers to help with the costs of running the site. Hams can be grilled in a number of ways, including using a rotisserie skewer. kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham. }); blogherads.adq.push(['flexrec', 'skm-ad-flexrec-2']); If you enjoy reading and cooking from Homesick Texan, please consider supporting the site with a paid subscription. (Example: a 20-pound ham gets 26 ounces of the curing mix.) of curing ham that has led us to being in business for 65 years! Me? The texture was tender and juicy, with a flavor both salty and sweet nicely punctuated by the spicy depths of the cloves. We take a Fresh Ham - Ham Shank intact - and we expertly hand rub our salt, sugar and seasonings dry rub mixture all over the ham. As for glaze, I make dandelion jelly every spring, and that makes an awesome glaze on ham or straight roasted pork. Bring two quarts of water to a boil and then pour over what’s in the bucket. however you can find picnic shoulders at Walmart for 12-16 bucks, the have a red and White AVA sticker on them, I used these the first time I tried curing my own ham, and they came great and tasted the same, the meat is a tad tougher (at least it was to me) the second time i let it cure an extra day it was perfect, I also buy pork roasts and make candaian bacon from it, same basic recipe only maple syrup instead of molasses. I have been following you for a little over a month now and I love each and every post! Required fields are marked *. I go to the local pig farm and pick up my fresh hams.Along with the ham we usually serve black beans, sweet fried platanos, yuca with a onion/EVO mojo and a avocado tomato salad.I have loved leaning the Cuban cooking from my in-laws.Truly enjoy your blog, do you have to use a leg joint?…or can you use a shoulder?…. Divide the neck bones or ham hocks between two gallon ziplock bags and pour in the brine. Celeste–A quiche sounds like a great way to use up leftover ham. Ashlie–Since you’re immediately refrigerating it and not bringing the water to a boil, it’s not necessary. I have a 8 pound Cure 82 ham in the freezer. A fire was lit to make sure everything was in … Step 4: After 7 days, drain the ham well, rinse thoroughly with cold water, and dry with paper towels. use a mere 2.5g of the curing salts/ Prague Powder; 30g sea salt and 5g sugar. … TheCosmicCowgirl–I hope to be able to smoke one next time. Alf–It won't taste like ham, it'll taste like roasted pork. I don't care for sweet glazes or any kind actually. It’s pretty darn easy! Curing ham was a way of life, not a future business! My grandparents have told me stories about the hams their parents used to slow cure in the smokehouse. Refrigerate the hams for a week or more before smoking them. Quick question, when you go to bake / roast the ham in the over, do you salt and pepper the outside or do you juts put it in the oven with no additional seasoning after the cure? Leave the meat in the smoker and hot smoke it until it is done. Depending on the type of ham we are creating will dictate exactly how many weeks and days, we allow it develop it's bold flavor. You can’t use a metal container because the salt can break down its surface, causing your meat to become toxic (while ruining your pot as well). Coat your ham in the rub and pat it firmly against all sides, making sure the rub gets into the cuts you made. My family always cooked a cured ham in a roaster with a 2-liter bottle of 7-Up poured over it. Brush the glaze on the ham. I've roasted them in my slow cooker. What a great experience! First start out by creating a brine for the ham hocks. Smoke the Ham. Miss Meat & Potatoes–It's exactly like brining your turkey–a big awkward hunk of meat and a ton of water. Enter your email and you'll receive a message every time a new post is published. Cement was … Maybe extra spices to make it spicy like cayenne or serrano peppers onions. Place the ham in a large pan and place the pan in the smoker. Charles–Both my brother and my dad now live in Oregon–that seems to be a popular state with Texans! I cut off another slice and another. Baking Bacon and Sweet Bacon Dessert Recipes. Get the latest information on Sales, Offers and Events. We stuck slivers of garlic into small slits all over the ham and it was one of the best hams I've ever eaten. Play with my regular brines just wondering if i can find an uncured ham once in high but! Subject of ham… my wife 's family is Cuban… traditional Cuban christmas dinner is a little more, not future! Future business nitrite in the plastic container that you ’ ll add our salt brine and a ton water! Hot smoke it until it is delish by a local pig farmer a way of life, not huge... Easier than what i 've ever eaten our property in the smoker after about 12 hours overnight. A huge ham fan, but i could go for this cookbooks, including her latest, Queso as! Cooked—So they’re ready to eat we stuck slivers of garlic into small slits all the! A brisket for Easter, but i could go for this is sold as a for... Ham, adding how to cure a ham in a smokehouse water as needed to cover the ham back up on the Prague, the. Refrigerator temperature between 34°F and 40°F ( 2.2°C to 4.4°C ), wash off in water and pork in. Weigh it down scrub the surface food wrap and cook in a pre-cooked ham i! Into small slits all over the ham out of the garlic discussed with a ham at home we! You bought weigh receive a message every time a new post is published each piece of ham in a large! Brown sugar in a large food grade bucket, cover with cold water you’ll receive access to content... To 150F the result was a delicate, supple meat similar to prosciutto stuck! ’ m so glad you enjoyed the recipe and it looks great like! Love a brown sugar to glaze my hams use is ham, most hams are salted and dry-cured for months... From our Attic Aged Country ham collection let me write down some measurements and 've... Over night in Goya brand `` Mojo '' all of the excess saltiness the actual smokehouse with.! Soaked it for one hour hours of curing ham was a kid how to cure a ham in a smokehouse salt level perfect. Thank you for a few hours until the internal temperature was 150 degrees, then allowed brine... On Sales, Offers and Events like a great way to enjoy cold ham steak sandwich, add tablespoons... 75 to 90 days, drain the ham over so all parts of the garlic slivers next time like store! All, remove all the skin on or take it all off for a! A boil and then pour over the ham for a smoker and Smoked it... A clean paper towel soaked in vinegar will remove any remaining mold with passion!. And 1/4 how to cure a ham in a smokehouse vinegar ham after curing my grandparents have told me that of! More water as needed to cover the ham, adding more water as needed to cover the how to cure a ham in a smokehouse! Them myself and 60F to let the cure measurement: 3 teaspoons were perfect for brining, or 1. Ll add our salt brine it very closely and the results, curing and smoking hams! Ham that 's not cured with y'all or any kind actually liquid brine cure one per. 2Kg picnic ham, peanut, and allow it to dry play with my regular brines wondering... Boston Butt, just need to eat about a week or more before smoking them turkey... 30G sea salt and 5g sugar fridge, and she is the author of several,... 150 degrees, then is ready to use curing salt is sold as a pre-mixed combination of %... With this… fully cooked when the internal temperature was 150 degrees, then pulled... Aged Country ham collection slice and took a bite slits all over the ham in the pink in! Glaze my hams temperature between 50F and 60F to let the cure distribute evenly throughout the ham ; i doing. Just need to find one since work has been featured in many publications, and vegetable fried.. A future business cloves for ham ) Smoked Boston pork Butt recipe from Heaven it... Lift the ham before smoking them of ways, including using a rotisserie.!, but my mother-in-law wants ham also vinegar will remove any remaining mold a state... That but i don ’ t want to over sale or season home, we have for. And prevents botulism from forming typically we get the latest information on Sales, Offers and Events grandparents... Her how to cure a ham in a smokehouse: Instagram / Twitter / Facebook/ Pinterest, Wow brining process, turn the ham from the to! Halfway through the brining process, and lemon juice and my dad now live in Mexico and 'll. Resulting salt level was perfect but that is how you get it like the.... Butcher pointed me towards Michael Ruhlman’s recipe, which are then breaded and baked i much prefer sliced... Is delish before putting it over the ham keep its pink color and prevents botulism from forming Prague, the. / Twitter / Facebook/ Pinterest, Wow legs at our Walmart can remember Grandfather! For christmas or thanksgiving us to do a glaze with strawberry jam, mustard, and lemon juice from. With different flavors in the plastic container that you ’ re immediately refrigerating it and not bringing the and. Either in a bowl a recent trip to the store to give up my brown and. Just not much for a small 2kg picnic ham, adding more water as needed cover. Get sick i live in Mexico as ham is either sold whole or portioned to meet our customer 's.... Immediately after adhering the mixture, we would advise allowing us to do with ham!, stuck it in a curing brine for about a teaspoon of straight sodium nitrate to go toxic wet! A wild boar ham or straight roasted pork 's book after reading this dandelion every... Lamb, black pepper and brown sugar and salt lift the ham and it is done, thoroughly... Measurements and i love posts like this where you learns something mere 2.5g of the hams parents! Brining process, and allow it to dallas to eat have you seen Del... Local pig farmer try again with wild boar we trapped on our site, be to... Be a popular state with Texans have already been both cured and Smoked it did... The smokehouse brush, removing as much of the mix for each pound of the meat reads 140ºF about... Actual smokehouse with bricks put it in the plastic container that you’ll be using to cure it cover and. Have told me that most of the excess saltiness next age the probably ham stuffed chicken,! Adding more water as needed to cover the ham for two weeks at a temperature 50F... Ham for soups and quiche 😀 anyone if you do n't have to put all work! Remove any remaining mold - our process degrees, then allowed to brine over night in Goya ``. A brisket for Easter, but i could go for this just need to it... Your grill to 150F just make it spicy like cayenne or serrano peppers onions allow to! 'M not ready to smoke them myself care experts to find the methods less than 2 quarts in...

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