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Home Cured Ham

A community recipe by

Not tested or verified by Nigella.com

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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.

Ingredients

Serves: as required

Metric Cups

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

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:

  • Mix the dry rub, and rub the ham, making sure it's well covered. If you sing a 7-8 kilo ham you will need a double batch.
  • Place the ham in a large container, cover with a clean tea towel and leave in a cool place, like the fridge.
  • Now mix the brine in a pot and cook up and cook for 10 min. Remove the pot from the heat. Remove the foam when it stops bubbling and leave to cool and save in a cold place.
  • Day2:

  • Pour the cold brine over the ham so it is covered.
  • Store the ham cold.
  • Turn the ham from time to time during the curing time. Use clean tongs and plastic gloves.
  • Let the ham brine for 14-20 days.
  • IF the brine goes cloudy, make new brine and replace the old brine with that and keep curing it.

    Day one:

  • Mix the dry rub, and rub the ham, making sure it's well covered. If you sing a 7-8 kilo ham you will need a double batch.
  • Place the ham in a large container, cover with a clean tea towel and leave in a cool place, like the fridge.
  • Now mix the brine in a pot and cook up and cook for 10 min. Remove the pot from the heat. Remove the foam when it stops bubbling and leave to cool and save in a cold place.
  • Day2:

  • Pour the cold brine over the ham so it is covered.
  • Store the ham cold.
  • Turn the ham from time to time during the curing time. Use clean tongs and plastic gloves.
  • Let the ham brine for 14-20 days.
  • IF the brine goes cloudy, make new brine and replace the old brine with that and keep curing it.

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