Home Cured Ham
A community recipe by CatPoetNot tested or verified by Nigella.com
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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.
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.
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.
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.
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:
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
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Posted by Kellyrochford on 2nd December 2016
Show more commentsCatpoet 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.