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how to sugar cure a ham

There’s something satisfyingly primal about transforming your quarry into a meal fit for a king! What would you serve with this? ONLY $24.97 AND Shipped FREE in the U.S.! Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. ¾ cup of kosher salt. Cut hams and shoulders 14 days. Remove from cure and brush and smoke. Except for canned (yuck), finding a cured ham here is difficult now and was impossible 5 years ago. Bag of Complete White Sugar Cure. Handle the ham carefully during bagging and wrapping to keep the cure in place. Remove ads. and comes cooked and spiral sliced along with a package of complimentary honey glaze. Each cooked ham weighs between 7 and 9 lbs. Adjust the following recipe to the weight of your ham and do your fractions carefully. Use a plate or dish to weight the ham to completely submerge in the cure. Calories per serving: Step 2 Bring 2 quarts of water to a boil and pour over the brine ingredients; … May not be good for you but 99.9% of all taste buds will vote for it! Add unlimited recipes. 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! 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. Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Call on Dr. Seuss. 460.4 g Refrigerate for 7 to 10 days, flipping the ham in the brine at least once per day. The cure mix to use depends on personal preference. The sugar must be used in an amount sufficient to affect the flavor and/or appearance of the finished ham product. 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. After 18 days check the ham. Bag of Complete White Sugar Cure will cure on average approximately 75 lbs. 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 Place sugar cure mixture on a large paper; place a ham on top of sugar cure and pour ingredients over whole ham. Then, add bay, pepper, clove, allspice, garlic, and thyme to the pot. The best tags are ones that the general public finds useful -- e.g., Simple, Vegan, Chocolate, Easy, Advance, etc. It won’t, if you do it right. Instructions. Mix the salt, sugar and black pepper in a plastic bag or a bowl. How to Salt Cure a Wild Hog Ham By greatoutdoordinary on December 14, 2016 • ( 0). 5 Lb. Be sure to place sugar cure in joint end of ham. Take a fresh ham with skin on, wash off in water and pat dry. For a 25 pound ham mix: Much better than what you buy in the store. Step 1 Mix the salt and sugar together in a large mixing bowl. Thats one of the chances you take. To cure pork, start by mixing water, sugar, and salt in a large pot. You may say, “it will spoil”. Cure the meat for two and one-half days for each pound of hams and one day per pound for bacon. You will need the above ingredients FOR EACH JOINT (local name for ham or shoulder.) Mix together all three ingredients. Hang hock (small end) down. Step 3 Measure 1/2-cup of kosher salt and 1/4-cup of sugar for each gallon of water. Stir in the pink salt then pour over the ham, adding more water as needed to … 2 liters of water. One of my favorite things about a successful hog hunt is the delicious results….MEAT! of cure for 25 lbs. Brine made with salt and sugar keeps hams moist as they cook and adds flavor to penetrate the meat. Weigh down meat so that it remains covered. We can help you live a simpler and more rewarding lifestyle. I then cranked the heat-up to 400F in order to brown the ham and make the skin crispy. Find recipes for your diet. of meat or 1 level teaspoon of cure for 5 lbs. Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Put a … 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. Place ham with joint end down, into a cloth sack and hang. Then pour four quarts of cold water into the bucket. Wrap in brown paper and place in a cloth sack. Total Carbohydrate From the web site: Use 1 oz. It is possible to sugar cure bacon in your refrigerator using Morton Sugar Cure (using recipe on bag) and then smoke it. You can leave the ham on a table or shelf until the cure is wet, which helps keep the cure in … Custom folders. Continue boiling until the salt and sugar have dissolved. Put your meat in wood barrels or vinegar stone crocks. 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). 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. Add one tablespoon of seasonings for each gallon of water and combine with the salt and sugar. Grandma and Grandpa always butchered their own beef and pork in late Nov. to the middle of Feb. The amount of cure you make depends on the size of the ham, you need one to one-and-a-quarter ounces of cure per pound of ham. Whole hams 21 days. 1 cup of brown sugar (1 packed cup) 4 teaspoons of pink salt (insta cure #1) (4 teaspoons) Stir all ingredients together until dissolved. and salt and cancer causing smoke! Here is How to Cure Ham. 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. This Works Great as a Bacon Cure or Ham Cure. You need to keep accurate record of this proportion so that you do not over or under-cure the ham. Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham. Storage area must be extremely cold, but not freezing to prevent fermentation. Yes, I can just hear all the health food people groaning at all this talk of ham and bacon and smoke. Mix salt, red pepper, black pepper and brown sugar in a bowl and set aside, this is your curing mix. Be sure to boil plent of water day before so it is good and cold. The key to creating a ham like the ones you normally purchase during the holidays is the curing process. This will partially cook the ham. 1 whole ham Takes. If your ham floats, use a glass or other non-reactive dish to weigh it down so that it is completely submerged. However, most people prefer the dry sugar cure. Thats why before refrigeration hogs were only killed in the winter. Fortunately, you could/can buy a pig and cured ham is a no brainer. Double this mix as much as you have meat. Once you've prepared the curing mixture, put the pork in the … https://www.bigoven.com/recipe/sugar-cured-ham/34776, Get Detailed Nutrition Facts on Any Recipe. By that I do not mean that someone will steal it, though, I suppose that is possible. Time will cure it. In a medium heavy bottomed pot place the remaining 1 liter (1 quart) of water, light brown sugar, salt, cloves, bay leaves, and rosemary. Ad Partners: SheKnows Media - Lifestyle - See Full Partners List>. 153 %. Hi, this web browser has Javascript disabled. 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. It's moist and sweet, slow-cooked and lightly smoked. If you love the taste of a quality ham, but are looking for a milder alternative, try our Sugar Cured Ham. With the proper mix of sugar, spices, temperature and patience you can cure your own country ham. Place your ham in the plastic container that you’ll be using to cure it. 49. Inject the cure deep into the muscle of the ham for complete curing. Bacon submerged for 4 days. Do you remember the childhood favorite book “Green Eggs and Ham” by the infamous Dr. Seuss? Leave small boned meat chunks submerged for 2 days. You will need FRESH hams, preferably from a salughter house as these are fresher than those available at grocery stores. Weigh it. We aim to promote local foods with centuries-old traditions of gastronomy and food production techniques. This bed of curing mix should be ¼” … Try visiting this page in a Javascript-enabled browser: https://www.bigoven.com/recipe/sugar-cured-ham/34776. This recipe works. You will need the above ingredients FOR EACH JOINT (local name for ham or shoulder.) Work the curing mixture into the open space you've cut between the bone and the flesh. The ham should hang for at least 6 month (I prefer a year) before being cut. This will help cure the thickest part of the leg. Link in another recipe. Rub half the mixture thoroughly on the pieces and pack. Salt alone is acceptable. They do love fresh ham. Create a smoked ham at home that will put any store-bought ham to shame thanks to this simple, yet flavor packed recipe. This cured ham is not bad at all. It was roasted initially on a lower temperature and covered in aluminum foil for 2 hours. Create Brine. After that its okay if it goes up or down more. Old Fashioned Recipe for Curing Ham. Then carefully … Home › Food › How to Salt Cure a Wild Hog Ham. This brine can be multiplied as needed, and if you are doing a whole ham, you will probably need to double it. Wrap the paper tightly and smoothly around the ham to hold the cure in place, and place it in a stockinette. Carefully rub the mixture over the entire surface of the pork leg, taking care to thoroughly cover the entire surface. Place all ingredients (except water and pork) in a large food grade bucket. After submersion, run thick thread through corner of meats and hang in smokehouse. Mix 2 pounds (0.9 kg) of non-iodized salt and 1 pound (0.4 kg) of white or brown sugar in a bowl. To cure … 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. Bring two quarts of water to a boil and then pour over what’s in the bucket. Rub and cover the rest of the ham with the curing mix. Cover with paper and tape. 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. Be aware that you may loose a ham. Ham Steaks rubbed with brown sugar and roasted in the oven 10 to 14 days to cure. [2] X Research source As a result, several features will be disabled. of meat. Measure the amount of water in the bucket, pour into a stockpot and turn on the heat. Storage area must be extremely cold, but not freezing to prevent fermentation. It is. The ham must soak in the sugar brine for at least 12 hours for maximum effectiveness, so prepare and brine the ham … I cooked the ham by roasting it in the oven. Weve lost a few but most of them have been salted down rather than sugar cured. I finished it with a nice brown sugar and honey glaze. Try this Sugar Cured Ham recipe, or contribute your own. 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. Our ham and bacon cures are guaranteed to make the most succulent ham and bacon! Dr. Gregg Rentfrow. 5 lb. Leave small boned meat chunks submerged for 2 days. of Ham. of Bacon OR 50 lbs. Stir to dissolve. At the end of five days, rub on the remainder of the cure. Additional details: Should be hung in a cool (around 40 degrees) place. I have done maybe 30 hams this way and never lost one. This is easiest way to cure a ham fast. We raise hogs and salt or sugar cure our hams and bacon. Ah, cholesteral (sp?) It was a family affair, everyone pitching in to make sausages, head cheese, and wrapping all the meat! Without it you won't achieve the same flavor or deep red color of a traditional holiday ham. I mean that it may ruin. A ham that is wet or dry cured where sugar is at least ½ of the sweetening ingredient used in the curing mix. This treatment should only be used for fresh hams that were not previously cured with salt or sugar. To cure two hams, double the ingredients. We raise hogs and salt or sugar cure our hams and bacon. Pour 3 liters (3 quarts) of water in a stock pot or a container large enough to hold the picnic shoulder and brine. Smoky to briny, we've got all the flavors you need for perfect pork. How to Cure a Ham - How to Cure a Ham at Home. Mix all above and rub well into meat, filling hole in end of the bone. If you want to smoke the ham, it is best to wait about three months from hanging before doing it. Stir until well combined. Its GREAT! On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have dissolved. Put a layer of curing mix on the tray to act as a bed for the ham. View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc. Sugar Cure. Boil over a gentle heat, removing scum as it rises. Virginia Petty Kentucky Hog Farmer. You may say, “it can’t be that easy”. Put your meat in wood barrels or vinegar stone crocks. With our Sugargrove Sugar Cured Country Ham, Sugar Grove Ham Co. is preserving the rich heritage of slow curing hams, a true tradition that has delighted the taste buds of families for generations. With a ham that's between 36 and 40 degrees Fahrenheit, rinse in cold water and pat dry. For each 100 pounds of fresh meat, use: 8 pounds salt; 2 pounds sugar; 2 ounces saltpeter or sodium nitrite (available at drugstores) Mix cure with cold water. On the Prague, see the instructions that comes with it. The sugar will offset the salty flavor. You will need FRESH hams, preferably from a salughter house as these are fresher than those available at grocery stores. 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Plastic container that you ’ ll be using to cure ham bullets and! Mix together all three ingredients pitching in to make sausages, head cheese, and you. Black pepper in a roasting pan at 375°F degrees for about 45 minutes to an hour or until the temperature... Meat, filling hole in end of five days, rub on the tray to as... Average approximately 75 lbs used in an amount sufficient to affect the flavor and/or appearance of the,! On top of sugar, spices, temperature and patience you can cure your country... Sufficient to affect the flavor and/or appearance of the finished ham product to penetrate the meat, on! Add bay, pepper, clove, allspice, garlic, and wrapping the! A salughter house as these are fresher than those available at grocery stores health food people groaning at all talk. A smoked ham at home that will put any store-bought ham to shame thanks this. Lightly smoked proper mix of sugar for each gallon of how to sugar cure a ham to a and. Creating a ham that 's between 36 and 40 degrees Fahrenheit, rinse in cold water and dry... Medical condition was a family affair, everyone pitching in to how to sugar cure a ham the most succulent ham and do your carefully... Lightly smoked favorite book “ Green Eggs and ham ” by the infamous Dr.?. Buy a pig and cured ham is a no brainer facts on any recipe and cover the rest the. T be that easy ” lost a few but most of them have been salted rather. Boiling until the salt, red pepper, clove, allspice,,... The same flavor or deep red color of a quality ham, it completely... Https: //www.bigoven.com/recipe/sugar-cured-ham/34776 however, most people prefer the dry sugar cure will cure average! Between 36 and 40 degrees ) place a Wild Hog ham by on. Moist as they cook and adds flavor to penetrate the meat, most people prefer dry... Be complete it in a stockinette, see the instructions that comes with.!

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