Cheesehead_Griller Posted March 18 Report Share Posted March 18 I have a whole uncured ham from a pig we had butchered this past fall. I sawed it in half today so it is a bit more managable. Now, it's time to cure it. Do any of you have a good recipe and instructions for curing a ham? Should I be injecting the brine/cure into the meat? Any tips would be much appreciated. Thanks! Quote Link to comment Share on other sites More sharing options...
David Chang Posted March 20 Report Share Posted March 20 On 3/19/2024 at 7:39 AM, Cheesehead_Griller said: I have a whole uncured ham from a pig we had butchered this past fall. I sawed it in half today so it is a bit more managable. Now, it's time to cure it. Do any of you have a good recipe and instructions for curing a ham? Should I be injecting the brine/cure into the meat? Any tips would be much appreciated. Thanks! i have never cured whole hams, but we are talking about cooked hams like jambon de paris or prosciutto cotto right? Quote Link to comment Share on other sites More sharing options...
John T Posted March 20 Report Share Posted March 20 On 3/18/2024 at 7:39 PM, Cheesehead_Griller said: I have a whole uncured ham from a pig we had butchered this past fall. I sawed it in half today so it is a bit more managable. Now, it's time to cure it. Do any of you have a good recipe and instructions for curing a ham? Should I be injecting the brine/cure into the meat? Any tips would be much appreciated. Thanks! Some years ago we smoked a piece of pork that we first brined for several days. Came out well. Right in the middle next to the bone the curing liquid didn't quite penetrate but it tasted fine. That suggests injecting brine in addition to soaking could be a good thing to do. I'll see if I can find the brine recipe we used. (Probably nothing fancy -water, salt, sugar, curing salt) Quote Link to comment Share on other sites More sharing options...
Cheesehead_Griller Posted April 5 Author Report Share Posted April 5 I ended up just brining the ham for two days instead of curing it. Sliced it up for soup and sandwiches. I requested the butcher leave the ham whole which was a mistake. Next time I'll have him quarter it to make the process a bit more manageable. Trying to work with a 20lb ham isn't all that easy. 3 Quote Link to comment Share on other sites More sharing options...
John T Posted April 10 Report Share Posted April 10 On 3/20/2024 at 11:33 AM, John T said: Some years ago we smoked a piece of pork that we first brined for several days. Came out well. Right in the middle next to the bone the curing liquid didn't quite penetrate but it tasted fine. That suggests injecting brine in addition to soaking could be a good thing to do. I'll see if I can find the brine recipe we used. (Probably nothing fancy -water, salt, sugar, curing salt) Late, but for future reference, we found the piece of paper with the brine recipe we used: 2 liters water 3/4 cup kosher salt 1 cup brown sugar curing salt-- 1 tsp/5 pounds of ham Quote Link to comment Share on other sites More sharing options...
Cheesehead_Griller Posted April 11 Author Report Share Posted April 11 (edited) 18 hours ago, John T said: Late, but for future reference, we found the piece of paper with the brine recipe we used: 2 liters water 3/4 cup kosher salt 1 cup brown sugar curing salt-- 1 tsp/5 pounds of ham ...its' never too late Thanks! Edited April 11 by Cheesehead_Griller Quote Link to comment Share on other sites More sharing options...
