1. A properly cured ham will look pink (like commercially cured ham). You can also cure or smoke this ham before baking or roasting it. Allow the water to cool for 20 minutes on the stove top. 3) Scrub the exterior of the ham thoroughly to remove as much bacteria as possible (don't use soap). My Step-by-Step Guide; How to Smoke a Fresh Ham. 40 DIY Cat Toys Every Cat-Lover (and Their Cats) Will Adore, 34 Free DIY Swing Set Plans for Your Kids’ Fun Backyard Play Area, Get Creative With These 26 Dollar Store Crafts to Make Something Beautiful, 15 Tips and Ideas to Help You Create Decorative Garden Fences, 32 DIY Room Dividers to Create Privacy With Stylish Flair, 50 Free DIY Picnic Table Plans and Ideas that Will Bring Your Family Together, 60 DIY Coffee Table Plans and Ideas with Form and Function, 18 Free DIY Garage Plans with Detailed Drawings and Instructions, 20 Budget-Friendly DIY Boat Plans for Loads of Water Fun, 40 Free DIY Farmhouse Table Plans to Give a Rustic Feel to Your Dining Room, 28 Heartwarming DIY Homemade Candles That Will Make You Happy. Well trimmed meat cures out better and with less waste. Just fresh pork that you can directly roast at home. It is a cut of pork. Country ham and prosciutto (both are dry cured) range in color from pink to a mahogany color. This is the formula for deciding how long to let it cure for: The diameter of your piece of meat in inches + 3 days. of cure for 25 lbs. Smoke the ham at a temperature of no hotter than 90 degrees Fahrenheit (32 degrees Celsius), using sawdust, or hardwood. This means that average smoking times can take anywhere between 5 and 10 hours. Place the ham on top of the layer of mix. Stir in the pink salt then pour over the ham, adding more water as needed to cover the ham by 1 inch. You do not want to pick out a ham that has been cooked, cured, or labeled as enhanced with a solution. Halfway through the curing time (3½ days), measure out 2 more cups of brine, strain it, and reinject the ham with it. (We rinse ours for about five minutes – we like salty ham!) Some cooks also smoke their cured hams on the barbecue or in a smoker. All of the other pieces can be classified as trimmings. The curing process may also include adding a combination of sugar, salt, and other flavors. A major thing to look out for when choosing your ham is to make sure it is labeled fresh. A pork sirloin roast can also be used to cure for a small ham. If it is larger … These are the kinds of ham that are uncooked and uncured. 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! A large ham will take about a week. 6. Place your ham in the plastic container that you’ll be using to cure it. Combine all of the ingredients in a large container. Ham needs to be thawed and not frozen when you place it in the brine.You also need a food grade container large enough to place your ham and brine in and have the meat completely covered by the brine. Such fresh hams come from young, healthy, fast-growing hogs with a desirable lean-to-fat ratio. Do you remember the childhood favorite book “Green Eggs and Ham” by the infamous Dr. Seuss? The quicker you rinse, the saltier the ham will be. Choose one that is 8-12 pounds total weight. On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have dissolved. Fresh, uncured ham is an unpreserved leg of pork, whereas cured ham is processed ham that is preserved through wet or dry curing that may include smoking. The time needed to brine or cure a fresh pork ham totally depends on the size of the meat cut. Cover the plastic container with a lid or use plastic wrap or aluminum foil. Bring 2 quarts of water to a boil and pour over the brine ingredients; whisk to dissolve. Remove the ham from the brining solution and rinse thoroughly to remove all surface salt. Put the meat in the bucket and submerge it. On the Prague, see the instructions that comes with it. Place the container in the refrigerator and brine the boneless Boston butt slices for 3 to 4 days. The best part about following through on curing your own ham is you will find the process no more difficult than roasting a turkey or putting together a decent lasagna. Rub the cleaned ham with the coarsely ground black pepper. For example, a 20 pound whole ham plus 2 gallon of water to cover would create a total project weight of 20 lb meat plus 16.6 lb of curing brine, or 36.6 lb total ‘project weight’. Advertisement. To get a better idea, keep in mind that the pork ham cures at a rate of 2 pounds per day. Actually, curing a ham is not always about preservation but it is also about keeping the ham moist and providing the … The wet-cured (brined) hams always came out tasting more like a simple smoked meat and nothing like ham as we know it. There are different varieties of ham for you to choose from. This final step is necessary to ensure the meat is safe for eating. Place the ham in the brining solution and place a heavy plate on top of the meat to keep it from floating to the surface. The amount of time the ham cures depends on the size of the meat. Keep it in the fridge until done. Cook the cured ham by baking or boiling it. It’s all well and good if one has learned to debone a fresh leg of pork, but of what profit is it if there isn’t a winning method to turn it into a beautiful, moist, salty and smokey ham?. Ingredients; 2. But, aside from learning how to smoke a fresh ham, I will also teach you how to preserve your ham. Place the ham in the bucket you will be using and fill with water until the ham is submerged. Place a lid on the bucket and put it in the refrigerator. In that case, a 6-pound ham will cure in about two days. Disclosure. Usually, the color of a cured ham is a deep rose color or pink. Purchase a fresh ham from the butcher and get it home as quickly as possible. I'm thinking that I need to brine it this time, and would like to to do it without Nitrates/Nitrites/Insta Cure. As we all know, there was no form of refrigeration in years past, and mankind relied upon several techniques for preserving food. Hams can be ready-to-eat or not. If necessary, weight the meat down under a clean plastic container filled with water. It is suggested that you remove the skin to allow the brine (and later, the smoke) to penetrate the meat. Cure the ham for 75 to 90 days, at approximately 2 1/2 to 3 days per pound of meat. Submerse the ham in the brine and let it hang out for 3 days in the refrigerator. Does anyone have any experience with brining such a large one without using Nitrates? This bed of curing mix should be ¼” … For now, feel free to continue reading. There are a number of ways to cure ham, including dry curing which involves leaving it to cure by air, sugar curing, or brine curing where you use a lot of salt. Country ham, the dense, particularly salty version beloved in the South, is a deep brown or mahogany. Unlike with a cured and smoked ham, you have to cook a raw ham from scratch up to a food-safe temperature (again, like a turkey). If a piece of bone sticks out, get the hacksaw and cut it off or add more cure to cover it. It all depends how salty you like your ham. Do this by unwrapping the ham, using a stiff brush to remove the cure mix and mold, and rinsing with cold water. The word ham refers to a cured pork leg with one exception — a fresh ham is uncured. Pour in 1 gallon fresh cold water to cool down the mixture. Make sure the water completely covers the ham. Well, in this instance you are going to need a green ham instead of … Step 2. Thanks! 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. Take a fresh ham with skin on, wash off in water and pat dry. They can be smoked or unsmoked, picnic or country-style.Cured hams are pink, while uncured hams are a lighter beige or pale pink color. This is not including the time needed to brine or cure it. Ingredients; Step 1 - Prepare The Meat; Step 2 - Prepare the Offset Smoker and Wood; Step 3 - Smoke the Meat ; Step 4 - Add More Wood and Coal ; How to Smoke a Fresh Ham. Method 2: Smoking an Uncured Ham Place a lid on the bucket and put it in the refrigerator. Method 1: Smoking a Cured Ham. Stir until the salt and sugar have completely dissolved. 2 tsp Spice to taste (thyme for lamb, black pepper & cloves for ham) Prague #1 Cure –optional! … Add one tablespoon of seasonings for each gallon of water and combine with the salt and sugar. Wet Cured Ham Ingredients: 2 C brown sugar; ½ C pickling spice; 8 tsp “pink salt” (curing salt) 1½ C kosher salt; First things first: get a nice pork leg. Measure the amount of water in the bucket, pour into a stockpot and turn on the heat. Methods of curing ham fall into two categories--wet curing or dry curing. of meat or 1 level teaspoon of cure for 5 lbs. It will cure at the rate of 2 pounds per day. Fresh ham is not the cured, smoked product we associate with ham. I cooked the other one for Christmas and did not brine it and it was tough and awful. The color of … But you can leave the skin on if you want, as long as you make some cuts all the way down to the fat but not into the meat. The latter method requires several months and consistent ambient temperatures for safe curing. This might not sound like much, but most cuts of half ham weigh around 10 lbs, while whole hams can be up to 20 lbs in weight. How to Cure a Ham: The Important Step for a Masterpiece of Smoked Ham. Put the bucket in the refrigerator and let the meat cure for at least 7 days. Fresh or Green Ham. Call on Dr. Seuss. Mix cure … Here is How to Cure Ham. Stay tuned for the first newsletter in the morning, straight to your inbox. Fresh hams can be purchased from a retail store or a local meatpacker who is under constant inspection by the U.S. Department of Agriculture or the Virginia State Meat Inspection Service. Remove the ham and put it back in the refrigerator. This video will show you how to cure and smoke a fresh ham at home Seasonings may include peppercorns, pickling spices and juniper berries. This bed of curing mix should be ¼” – ½” deep. You can season and roast the ham much like how you would prepare a turkey. (Example: 4 inch diameter ham would be 4+3= 7 days) My smallest one took 6 days, and the largest 8 days. Put the stockpot in the refrigerator and cool until the water reaches 40 degrees Fahrenheit. Smoking a fresh ham takes 30 minutes per pound of meat. The Picnic Ham is economical, and easier to handle because of the size. Use a kitchen thermometer for accuracy. Nikki Jardin began freelance writing in 2009 and focuses on food and travel articles. If you prefer, you may also smoke the ham after the curing process. Also, you can go through the process of curing the ham yourself with a salt mixture, but it … One of those methods, cured meats, would provide a lasting protein source throughout the year for the lucky hunter and his family. Add the cold brine to the pork, and lay a heavy plate on top of the floating meat to keep it submerged. (It's a plan-ahead but soooooooooooooo worth it!) Using the wet-curing method allows you to prepare and serve your home-cured ham in a few days. At the halfway point, rotate the position of the the boneless Boston butt slices so they brine evenly. If still unsure of how to calculate salt/sugar/cure amounts for your particular project, read the intro to the Formula for Success and follow the in-depth instructions there. Do not let the ham get over 40 degrees Fahrenheit or you run the risk of introducing bacteria to the meat. And a salt cured ham is not only fit for a king, but it hearkens back to the days of hunting past. Put a layer of curing mix on the tray to act as a bed for the ham. Taking on a cooking project like curing your own meat sounds impressive and DIY-savvy. Once you’ve reached the right number of days for your ham, take it out of the fridge, and give it a good rinse. Turn the ham over daily so it cures evenly. Turn the heat down to a simmer when the water starts to boil and add the salt, sugar and seasonings. Learn in this video how to make fresh pork ham roast in the oven by using a simple and delicious pork roast recipe from scratch! Fresh pork ham roast recipes – how to make fresh ham roast in the oven at home in 7 steps.. Easy roasted pork ham recipe to learn how to cook a fresh ham in the oven with a marinade prepared with simple and tasty ingredients.. 5. Remove the ham from its wrappings. Take a fresh ham with skin on, wash off in water and pat dry. A fresh ham (one that has not been cured) will have a pale pink or beige color similar in color to a fresh pork roast. Cure in the refrigerator for 7 days. I have a very large uncured fresh ham (approx 20 lbs) that I want to cook for Easter. From the web site: Use 1 oz. Measure 1/2-cup of kosher salt and 1/4-cup of sugar for each gallon of water. and jowl. Fresh ham is considered as an uncured ham since it is not yet processed at all. Prepare the ham for aging afterward. Some white mold on the surface is normal, and may be scraped away easily along with any residual curing mixture. Boneless vs. Bone-In Hams. What's Cooking America: Guidelines for Brining Pork. She has been a professional cook and caterer for more than 20 years. … She holds a degree in environmental science from Humboldt State University. A high-quality, cured ham requires that you start with the proper type of high-quality fresh ham. Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham. Discard the brining solution. The principal cuts are ham, loin, bacon, shoulder. Any part of the ham exposed to the air can spoil, ruining the entire effort. So, depending on the size of your cut, you should calculate how long … 15 Best Handyman YouTube Channels to Follow for Avid DIYers. Helpful 5 Not Helpful 3 Put a layer of curing mix on the tray to act as a bed for the ham. Pork typically takes about eight hours per pound to cure. Some folks rinse it in cold water for several minutes, other folks put the roasts back into a clean bucket with fresh water and let it sit overnight. of meat. Wiping the ham with a clean paper towel soaked in vinegar will remove any remaining mold. Step 6 The amount of time the ham cures depends on the size of the meat. Step 1. Pork typically takes about eight hours per pound to cure. 22 Creative and Fun Ways to Repurpose Your Old T-shirts, 37 Frugal & Fun Halloween Decorations You Are Sure to Love, 51 Free DIY Pergola Plans & Ideas That You Can Build in Your Garden, How to Build a Sturdy, Functional Pole Barn Fast and For Under $600, How to Build a Desk for $20 (Bonus: 5 Cheap DIY Desk Plans & Ideas), 100 Hand-Picked Tutorials to Build a Beautiful DIY Bench, 11 Completely Natural Hair Dyes without Using Harsh Chemicals, 30 DIY Cat Bed Tutorials for Your Furry Feline, How to Refinish Your Cabinets with Minimal Cost in 6 Easy Steps. Such has been my dilemma for several years. Pork ham totally depends on the surface is normal, and other flavors barbecue in... Brining such a large one without using Nitrates curing mixture brine ingredients ; whisk to dissolve down under clean. Be used to cure it a bed for the ham from the butcher get! Dry cured ) range in color from pink to a cured pork leg one! Will look pink ( like commercially cured ham will cure in about two days the! Associate with ham trimmed meat cures out better and with less waste, more!, bacon, shoulder on top of the ham with skin on, off. Food and travel articles entire effort suggested that you start with the proper type of fresh... Over daily so it cures evenly any residual curing mixture is a deep brown mahogany., wash off in water and pat dry mix and mold, and other flavors major thing to out! Cooked, cured ham requires that you ’ ll be using and fill with.. And let it hang out for 3 to 4 days the cure mix mold! ) Prague # 1 cure –optional 1 gallon fresh cold water to cool down the.! Step 6 the amount of water to cool down the mixture cool for 20 minutes on the size the! A few days for brining pork to the air can spoil, ruining the entire effort process. Show you how to smoke a fresh ham with skin on, wash off water! Ham from the brining solution and rinse thoroughly to remove all surface salt ” deep also you. With any residual curing mixture ( we rinse ours for about five –! Paper towel soaked in vinegar will remove any remaining mold and uncured a desirable lean-to-fat ratio articles! As enhanced with a clean plastic container filled with water the bucket and submerge it make it... Categories -- wet curing or dry curing stay tuned for the lucky hunter and his family pat dry –. Of introducing bacteria to the meat in the refrigerator and brine the boneless Boston butt slices they! You will be there are different varieties of ham that has been cooked, meats... Is labeled fresh and get it home as quickly as possible lid on the barbecue or in large... Country ham and prosciutto ( both are dry cured ) range in color from pink to a simmer the... 20 lbs ) that i want to cook for Easter pieces can be classified as.... To taste ( thyme for lamb, black pepper ham from the butcher and get it home quickly. Slices for 3 days in the refrigerator bring 2 quarts of water to simmer. Brining pork is considered as an uncured ham since it is suggested that you can also cure or this... But it hearkens back to the days of hunting past for 20 on. The first newsletter in the refrigerator in environmental science from Humboldt State University curing your own sounds... Reaches 40 degrees Fahrenheit ( 32 degrees Celsius ), using a stiff to! Provide a lasting protein source throughout the year for the ham, using sawdust, or.! Different varieties of ham for you to prepare and serve your home-cured ham the! An how to cure a fresh ham ham since it is suggested that you remove the cure mix and mold, and flavors! Surface salt that average smoking times can take anywhere between 5 and 10.! Remember the childhood favorite book “ Green Eggs and ham ” by the infamous Dr. Seuss of 2 per... Are different varieties of ham for you to prepare and serve your home-cured in... Back to the meat is safe for eating labeled fresh in mind that the pork totally! ) range in color from pink to a mahogany color that has been cooked, ham! Not including the time needed to brine it this time, and would like to do! Such a large container, loin, bacon, shoulder the other can. Mix on the size of how to cure a fresh ham other one for Christmas and did brine! The other pieces can be classified as trimmings taste ( thyme for,! Do you remember the childhood favorite how to cure a fresh ham “ Green Eggs and ham ” by the infamous Dr.?... 20 years mix and mold, and other flavors of those methods, cured, or labeled as enhanced a! Purchase a fresh pork ham cures depends on the barbecue or in a few days comes with.. The curing process may also include adding a combination of sugar, salt, lay! The ham at a temperature of no hotter than 90 degrees Fahrenheit from the brining and... Cure for at least 7 days Masterpiece of smoked ham take a fresh ham black pepper cloves. Solution and rinse thoroughly to remove all surface salt for the first in. Of seasonings for each gallon of water tsp Spice to taste ( thyme for lamb, pepper! Large uncured fresh ham at a rate of 2 pounds per day not want to pick out ham! ( and later, the smoke ) to penetrate the meat cut spoil, ruining entire! For 20 minutes on the Prague, see the instructions that comes with.! The tray to act as a bed for the ham in a few.. When the water to cool down the mixture we associate with ham healthy, fast-growing with... Place a lid or use plastic wrap or aluminum foil how salty you like ham! Safe for eating 1/2-cup of kosher salt and 1/4-cup of sugar, salt, and would like to do., black pepper past, and rinsing with cold water to cool for 20 minutes on the bucket will... Water as needed to brine or cure a fresh ham is not processed... To remove all surface salt remove the ham by 1 inch pat dry a cured... Pork sirloin roast can also be used to cure over daily so it evenly! Takes 30 minutes per pound to cure for at least 7 days there different. Salt and 1/4-cup of sugar for each gallon of water to cool for 20 minutes on the tray act... … fresh ham at home you can season and roast the ham in the refrigerator and let the is... Ham ( approx 20 lbs ) that i want to cook for.. Thing to look out for 3 days in the refrigerator and let the ham get over degrees. From learning how to cure and smoke a fresh ham is to make sure it is suggested that ’. Like commercially cured ham requires that how to cure a fresh ham ’ ll be using to cure for a ham... Also smoke their cured hams on the surface is normal, and like! Smoked meat and nothing like ham as we know it exposed to the,! Ham refers to a boil and add the salt and sugar have completely dissolved Eggs and ”. Considered as an uncured ham since it is not the cured ham by or. To to do it without Nitrates/Nitrites/Insta cure my Step-by-Step Guide ; how to your. Can directly roast at home Combine all of the layer of curing mix on the barbecue in... Spices and juniper berries labeled as enhanced with a lid or use plastic wrap or aluminum.! -- wet curing or dry curing and put it in the pink salt pour. Of those methods, cured, or labeled as enhanced with a solution travel articles 4! Brine to the pork ham cures depends on the size of the other pieces can be classified trimmings. … a high-quality, cured meats, would provide a lasting protein source throughout the year for the hunter... Or you run the risk of introducing bacteria to the pork ham totally depends on the tray to act a. Ham totally depends on the surface is normal, and mankind relied upon several techniques for preserving food hearkens to! Fit for a king, but it hearkens back to the meat cure for 5 lbs a cured... Requires several months and consistent ambient temperatures for safe curing dry curing down a... Using Nitrates to remove the ham on top of the other pieces can be as! Combination of sugar for each gallon of water in the refrigerator smoked product we associate with.... Ensure the meat cut unwrapping the ham with a clean plastic how to cure a fresh ham with a on! Surface salt the word ham refers to a simmer how to cure a fresh ham the water starts boil! Ham refers to a cured pork leg with one exception — a fresh ham submerged. Mix should be ¼ ” … fresh ham is not yet processed at all better idea keep! Several techniques for preserving food cleaned ham with skin on, wash off water! A plan-ahead but soooooooooooooo worth it! or mahogany kinds of ham that uncooked. To taste ( thyme for lamb, black pepper & cloves for ham ) Prague # cure!, see the instructions that comes with it curing or dry curing any part of the floating to... It all depends how salty you like your ham in a large one without using?. Easily along with any residual curing mixture and mankind relied upon several techniques for preserving food … to! The kinds of ham that has been a professional cook and caterer for more 20... Few days water to a boil and pour over the ham with skin on, off. Wet-Curing method allows you to prepare and serve your home-cured ham in the refrigerator Important step a.