Home Cured Ham
A community recipe by CatPoetNot tested or verified by Nigella.com
Introduction
This is how we used to cure a ham in my house when I was young. I love it more then ready cured ham in the store.
This is how we used to cure a ham in my house when I was young. I love it more then ready cured ham in the store.
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Ingredients
Serves: as required
For the Ham
- 3 kilograms uncured raw ham
For the Rub
- 4 tablespoons salt
- 2 tablespoons sugar
- ½ tablespoon saltpeter
For the Brine
- 5 litres water
- 900 grams kosher salt
- 2 tablespoons sugar
- ½ tablespoon saltpeter
For the Ham
- 6⅗ pounds uncured raw ham
For the Rub
- 4 tablespoons salt
- 2 tablespoons sugar
- ½ tablespoon saltpeter
For the Brine
- 8⅘ pints water
- 31¾ ounces kosher salt
- 2 tablespoons sugar
- ½ tablespoon saltpeter
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Feel free to use the “swap” feature and adjust brands and quantities as needed.
Method
Home Cured Ham is a community recipe submitted by CatPoet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Day one:
Day2:
IF the brine goes cloudy, make new brine and replace the old brine with that and keep curing it.
Day one:
Day2:
IF the brine goes cloudy, make new brine and replace the old brine with that and keep curing it.
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What 1 Other has said
Catpoet uses far too much saltpetre, dangerously too much. Suggest buy ready mixed cure salt or get very accurate scale and measure salt/ saltpetre ratio properly.