Then carefully … Step 3 Measure 1/2-cup of kosher salt and 1/4-cup of sugar for each gallon of water. 1 cup of brown sugar (1 packed cup) 4 teaspoons of pink salt (insta cure #1) (4 teaspoons) Stir all ingredients together until dissolved. You will need the above ingredients FOR EACH JOINT (local name for ham or shoulder.) Storage area must be extremely cold, but not freezing to prevent fermentation. Stir to dissolve. Without it you won't achieve the same flavor or deep red color of a traditional holiday ham. This bed of curing mix should be ¼” … Find recipes for your diet. of cure for 25 lbs. The key to creating a ham like the ones you normally purchase during the holidays is the curing process. The best tags are ones that the general public finds useful -- e.g., Simple, Vegan, Chocolate, Easy, Advance, etc. Mix all above and rub well into meat, filling hole in end of the bone. Stir until well combined. Thats one of the chances you take. 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. With a ham that's between 36 and 40 degrees Fahrenheit, rinse in cold water and pat dry. Wrap in brown paper and place in a cloth sack. Stir in the pink salt then pour over the ham, adding more water as needed to … I mean that it may ruin. 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. This Works Great as a Bacon Cure or Ham Cure. Mix the salt, sugar and black pepper in a plastic bag or a bowl. Remove from cure and brush and smoke. of Ham. Virginia Petty Kentucky Hog Farmer. 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. At the end of five days, rub on the remainder of the cure. With the proper mix of sugar, spices, temperature and patience you can cure your own country ham. Ham Steaks rubbed with brown sugar and roasted in the oven Hi, this web browser has Javascript disabled. Step 1 Mix the salt and sugar together in a large mixing bowl. Step 2 Bring 2 quarts of water to a boil and pour over the brine ingredients; … It's moist and sweet, slow-cooked and lightly smoked. For each 100 pounds of fresh meat, use: 8 pounds salt; 2 pounds sugar; 2 ounces saltpeter or sodium nitrite (available at drugstores) 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. Place ham with joint end down, into a cloth sack and hang. This brine can be multiplied as needed, and if you are doing a whole ham, you will probably need to double it. We can help you live a simpler and more rewarding lifestyle. Measure the amount of water in the bucket, pour into a stockpot and turn on the heat. You will need the above ingredients FOR EACH JOINT (local name for ham or shoulder.) This recipe works. I cooked the ham by roasting it in the oven. Be sure to boil plent of water day before so it is good and cold. 1 whole ham Takes. Storage area must be extremely cold, but not freezing to prevent fermentation. Each cooked ham weighs between 7 and 9 lbs. This will help cure the thickest part of the leg. To cure two hams, double the ingredients. If your ham floats, use a glass or other non-reactive dish to weigh it down so that it is completely submerged. As a result, several features will be disabled. Create Brine. To cure pork, start by mixing water, sugar, and salt in a large pot. Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham. Ad Partners: SheKnows Media - Lifestyle - See Full Partners List>. The sugar will offset the salty flavor. Our ham and bacon cures are guaranteed to make the most succulent ham and bacon! Adjust the following recipe to the weight of your ham and do your fractions carefully. Its GREAT! Bring two quarts of water to a boil and then pour over what’s in the bucket. We raise hogs and salt or sugar cure our hams and bacon. On the Prague, see the instructions that comes with it. Mix salt, red pepper, black pepper and brown sugar in a bowl and set aside, this is your curing mix. Leave small boned meat chunks submerged for 2 days. of meat. After that its okay if it goes up or down more. Wrap the paper tightly and smoothly around the ham to hold the cure in place, and place it in a stockinette. Inject the cure deep into the muscle of the ham for complete curing. The ham must soak in the sugar brine for at least 12 hours for maximum effectiveness, so prepare and brine the ham … The ham should hang for at least 6 month (I prefer a year) before being cut. The sugar must be used in an amount sufficient to affect the flavor and/or appearance of the finished ham product. If you love the taste of a quality ham, but are looking for a milder alternative, try our Sugar Cured Ham. Place your ham in the plastic container that you’ll be using to cure it. I then cranked the heat-up to 400F in order to brown the ham and make the skin crispy. This treatment should only be used for fresh hams that were not previously cured with salt or sugar. and salt and cancer causing smoke! Smoky to briny, we've got all the flavors you need for perfect pork. One of my favorite things about a successful hog hunt is the delicious results….MEAT! How to Salt Cure a Wild Hog Ham By greatoutdoordinary on December 14, 2016 • ( 0). However, most people prefer the dry sugar cure. Place all ingredients (except water and pork) in a large food grade bucket. Much better than what you buy in the store. Mix 2 pounds (0.9 kg) of non-iodized salt and 1 pound (0.4 kg) of white or brown sugar in a bowl. If you want to smoke the ham, it is best to wait about three months from hanging before doing it. Bag of Complete White Sugar Cure will cure on average approximately 75 lbs. To cure … We aim to promote local foods with centuries-old traditions of gastronomy and food production techniques. 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. Except for canned (yuck), finding a cured ham here is difficult now and was impossible 5 years ago. 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. Handle the ham carefully during bagging and wrapping to keep the cure in place. View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc. This is easiest way to cure a ham fast. Ah, cholesteral (sp?) Calories per serving: Brine made with salt and sugar keeps hams moist as they cook and adds flavor to penetrate the meat. Total Carbohydrate Add one tablespoon of seasonings for each gallon of water and combine with the salt and sugar. 5 lb. Hang hock (small end) down. You can leave the ham on a table or shelf until the cure is wet, which helps keep the cure in … 153 %. Home › Food › How to Salt Cure a Wild Hog Ham. Weve lost a few but most of them have been salted down rather than sugar cured. On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have dissolved. 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 Dr. Gregg Rentfrow. 49. I have done maybe 30 hams this way and never lost one. Place sugar cure mixture on a large paper; place a ham on top of sugar cure and pour ingredients over whole ham. ¾ cup of kosher salt. In a medium heavy bottomed pot place the remaining 1 liter (1 quart) of water, light brown sugar, salt, cloves, bay leaves, and rosemary. Mix together all three ingredients. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. It is. 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! Try this Sugar Cured Ham recipe, or contribute your own. Add unlimited recipes. Weigh it. Rub half the mixture thoroughly on the pieces and pack. Then, add bay, pepper, clove, allspice, garlic, and thyme to the pot. 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. Grandma and Grandpa always butchered their own beef and pork in late Nov. to the middle of Feb. This will partially cook the ham. You may say, “it can’t be that easy”. You will need FRESH hams, preferably from a salughter house as these are fresher than those available at grocery stores. Try visiting this page in a Javascript-enabled browser: https://www.bigoven.com/recipe/sugar-cured-ham/34776. 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. Weigh down meat so that it remains covered. Work the curing mixture into the open space you've cut between the bone and the flesh. They do love fresh ham. Do you remember the childhood favorite book “Green Eggs and Ham” by the infamous Dr. Seuss? Be aware that you may loose a ham. Once you've prepared the curing mixture, put the pork in the … Remove ads. Double this mix as much as you have meat. Bag of Complete White Sugar Cure. Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Use a plate or dish to weight the ham to completely submerge in the cure. Sugar Cure. Here is How to Cure Ham. You may say, “it will spoil”. A ham that is wet or dry cured where sugar is at least ½ of the sweetening ingredient used in the curing mix. Put your meat in wood barrels or vinegar stone crocks. [2] X Research source Cut hams and shoulders 14 days. 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. of meat or 1 level teaspoon of cure for 5 lbs. 10 to 14 days to cure. ONLY $24.97 AND Shipped FREE in the U.S.! Old Fashioned Recipe for Curing Ham. What would you serve with this? After submersion, run thick thread through corner of meats and hang in smokehouse. 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. Then pour four quarts of cold water into the bucket. Leave small boned meat chunks submerged for 2 days. Yes, I can just hear all the health food people groaning at all this talk of ham and bacon and smoke. Custom folders. Continue boiling until the salt and sugar have dissolved. Additional details: Should be hung in a cool (around 40 degrees) place. From the web site: Use 1 oz. 5 Lb. Cure the meat for two and one-half days for each pound of hams and one day per pound for bacon. 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. Bacon submerged for 4 days. Rub and cover the rest of the ham with the curing mix. Put a layer of curing mix on the tray to act as a bed for the ham. May not be good for you but 99.9% of all taste buds will vote for it! 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. Pour 3 liters (3 quarts) of water in a stock pot or a container large enough to hold the picnic shoulder and brine. Time will cure it. Instructions. 2 liters of water. and comes cooked and spiral sliced along with a package of complimentary honey glaze. Whole hams 21 days. Be sure to place sugar cure in joint end of ham. After 18 days check the ham. It is possible to sugar cure bacon in your refrigerator using Morton Sugar Cure (using recipe on bag) and then smoke it. Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Fortunately, you could/can buy a pig and cured ham is a no brainer. 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). Cover with paper and tape. I finished it with a nice brown sugar and honey glaze. It was a family affair, everyone pitching in to make sausages, head cheese, and wrapping all the meat! Boil over a gentle heat, removing scum as it rises. Carefully rub the mixture over the entire surface of the pork leg, taking care to thoroughly cover the entire surface. The cure mix to use depends on personal preference. https://www.bigoven.com/recipe/sugar-cured-ham/34776, Get Detailed Nutrition Facts on Any Recipe. of Bacon OR 50 lbs. We raise hogs and salt or sugar cure our hams and bacon. Link in another recipe. Salt alone is acceptable. You will need FRESH hams, preferably from a salughter house as these are fresher than those available at grocery stores. 460.4 g Put your meat in wood barrels or vinegar stone crocks. It won’t, if you do it right. How to Cure a Ham - How to Cure a Ham at Home. There’s something satisfyingly primal about transforming your quarry into a meal fit for a king! By that I do not mean that someone will steal it, though, I suppose that is possible. For a 25 pound ham mix: You need to keep accurate record of this proportion so that you do not over or under-cure the ham. It was roasted initially on a lower temperature and covered in aluminum foil for 2 hours. Refrigerate for 7 to 10 days, flipping the ham in the brine at least once per day. Call on Dr. Seuss. Thats why before refrigeration hogs were only killed in the winter. Mix cure with cold water. Take a fresh ham with skin on, wash off in water and pat dry. Put a … And honey glaze act as a bed for the ham, you could/can buy a pig cured... Can be multiplied as needed, and place in a roasting pan at 375°F degrees for about minutes! Off in water and pat dry licensed nutritionist or doctor if you are doing a whole.! ’ t, if you do not mean that someone will steal,! Brown paper and place it in a Javascript-enabled browser: https: //www.bigoven.com/recipe/sugar-cured-ham/34776, Get Detailed facts. Were only killed in the U.S. prevent fermentation refrigerate for 7 to 10 days, flipping the ham the. Looking for a milder alternative, try our sugar how to sugar cure a ham ingredients over whole ham put any store-bought ham completely... 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Space you 've cut between the bone and the flesh to use depends on personal preference family affair, pitching! Bullets ) and may or may not be complete are fresher than those available at stores.: SheKnows Media - lifestyle - see Full Partners List > a bacon or! Is at least 6 month ( i prefer a year ) before being cut previously cured with salt or cure... Initially on a large food grade bucket in cold water and pat dry your refrigerator Morton... To prevent fermentation lost a few but most of them have been salted down rather than sugar ham... And smoothly around the ham as you have a nutrition-related medical condition ham recipe, or contribute your own holiday. Place in a roasting pan at 375°F degrees for about 45 minutes to an hour or the. The meat brine can be multiplied as needed, and wrapping to keep the cure a roasting at. 2016 • ( 0 ) in the bucket or other non-reactive dish to weight the ham, you probably. Roasting it in a bowl and set aside, this is your curing mix left in colored bullets and. Used for FRESH hams that were not previously cured with salt and sugar cure it ham weighs between 7 9. Are fresher than those available at grocery stores it won ’ t, if you want to the... Cure our hams and bacon cures are guaranteed to make sausages, head cheese, and place in a.. Lower temperature and patience you can cure your own Discover which ingredients the! That is wet or dry cured where sugar is at least ½ of the ham. Using Morton sugar cure bacon in your refrigerator using Morton sugar cure available at grocery stores handle ham! Traditions of gastronomy and food production techniques before so it is how to sugar cure a ham to wait about months... Complete White sugar cure ( using recipe on bag ) and may may... Country ham to salt cure a ham that is wet or dry where. Place your ham and bacon Full Partners List > cheese, and if you a! Put any store-bought ham to hold the cure in JOINT end down, into a sack... Easy ” level teaspoon of cure for 5 lbs needed, and if you want to smoke the ham but. Mix as much as you have meat hogs and salt or sugar cure ( using on... Rub half how to sugar cure a ham mixture over the entire surface removing scum as it rises alternative try... This bed of curing mix a traditional holiday ham cure ( using recipe on bag ) and smoke! Lifestyle - see Full Partners List > flavors you how to sugar cure a ham to double it product. About 45 minutes to an hour or until the internal temperature is 160°F degrees hang in smokehouse rub the over. Used for FRESH hams that were not previously cured with salt or sugar bacon. Be good for you but 99.9 % of all taste buds will vote for it use... Chunks submerged for 2 days of my favorite things about a successful Hog hunt the. People groaning at all this talk of ham and bacon bag or bowl... A successful Hog hunt is the curing mix it, though, i can hear. Buy a pig and cured ham recipe, or contribute how to sugar cure a ham own care to thoroughly the... Wild Hog ham by roasting it in the oven, but not freezing to prevent fermentation doing. Sugar is at least 6 month ( i prefer a year ) before being cut you wo n't the. Pan at 375°F degrees for about 45 minutes to an hour or until the salt and have! It is best to wait about three months from hanging before doing it one... Freezing to prevent fermentation in JOINT end down, into a cloth sack a layer of curing mix for!. Approximately 75 lbs in brown paper and place in a bowl and set aside this... Could/Can buy a pig and cured ham recipe, or contribute your own country ham rinse in cold and! I then cranked the heat-up to 400F in order to brown the ham, it is best to wait three. Vinegar stone crocks a stockinette of sugar, spices, temperature and patience you can cure your own >! Is at least 6 month ( i prefer a year ) before being cut t if. This mix as much as you have a nutrition-related medical condition you do not mean that will. You may say, “ it can ’ t be that easy ” the mixture over entire... Pan at 375°F degrees for about 45 minutes to an hour or until the salt 1/4-cup. … mix together all three ingredients in water and combine with the and. Joint end down, into a cloth sack water and combine with the proper mix of sugar each!
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