how to sugar cure a ham

Bag of Complete White Sugar Cure. Mix the salt, sugar and black pepper in a plastic bag or a bowl. Cure the meat for two and one-half days for each pound of hams and one day per pound for bacon. 49. Hi, this web browser has Javascript disabled. This brine can be multiplied as needed, and if you are doing a whole ham, you will probably need to double it. With a ham that's between 36 and 40 degrees Fahrenheit, rinse in cold water and pat dry. Smoky to briny, we've got all the flavors you need for perfect pork. You will need the above ingredients FOR EACH JOINT (local name for ham or shoulder.) Ah, cholesteral (sp?) ONLY $24.97 AND Shipped FREE in the U.S.! With the proper mix of sugar, spices, temperature and patience you can cure your own country ham. Dr. Gregg Rentfrow. It was a family affair, everyone pitching in to make sausages, head cheese, and wrapping all the meat! It is. Add unlimited recipes. This will help cure the thickest part of the leg. Ad Partners: SheKnows Media - Lifestyle - See Full Partners List>. This will partially cook the ham. Pour 3 liters (3 quarts) of water in a stock pot or a container large enough to hold the picnic shoulder and brine. Weigh it. The sugar will offset the salty flavor. For each 100 pounds of fresh meat, use: 8 pounds salt; 2 pounds sugar; 2 ounces saltpeter or sodium nitrite (available at drugstores) Put a … The sugar must be used in an amount sufficient to affect the flavor and/or appearance of the finished ham product. Its GREAT! Bag of Complete White Sugar Cure will cure on average approximately 75 lbs. The ham should hang for at least 6 month (I prefer a year) before being cut. On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have dissolved. Place all ingredients (except water and pork) in a large food grade bucket. Continue boiling until the salt and sugar have dissolved. I finished it with a nice brown sugar and honey glaze. of meat. I cooked the ham by roasting it in the oven. and salt and cancer causing smoke! Yes, I can just hear all the health food people groaning at all this talk of ham and bacon and smoke. Ham Steaks rubbed with brown sugar and roasted in the oven Refrigerate for 7 to 10 days, flipping the ham in the brine at least once per day. Do you remember the childhood favorite book “Green Eggs and Ham” by the infamous Dr. Seuss? It won’t, if you do it right. To cure pork, start by mixing water, sugar, and salt in a large pot. of Bacon OR 50 lbs. This bed of curing mix should be ¼” … Rub and cover the rest of the ham with the curing mix. Create a smoked ham at home that will put any store-bought ham to shame thanks to this simple, yet flavor packed recipe. Remove ads. There’s something satisfyingly primal about transforming your quarry into a meal fit for a king! It is possible to sugar cure bacon in your refrigerator using Morton Sugar Cure (using recipe on bag) and then smoke it. Link in another recipe. Stir to dissolve. Measure the amount of water in the bucket, pour into a stockpot and turn on the heat. Then, add bay, pepper, clove, allspice, garlic, and thyme to the pot. Virginia Petty Kentucky Hog Farmer. Mix all above and rub well into meat, filling hole in end of the bone. How to Salt Cure a Wild Hog Ham By greatoutdoordinary on December 14, 2016 • ( 0). Adjust the following recipe to the weight of your ham and do your fractions carefully. Use a plate or dish to weight the ham to completely submerge in the cure. Our ham and bacon cures are guaranteed to make the most succulent ham and bacon! Boil over a gentle heat, removing scum as it rises. However, most people prefer the dry sugar cure. Thats one of the chances you take. To roast the ham steaks like a whole ham, place the steaks in a roasting pan or baking sheet, and coat them with a bit of brown sugar as a rub. 5 Lb. 5 lb. If you want to smoke the ham, it is best to wait about three months from hanging before doing it. Bacon submerged for 4 days. Then pour four quarts of cold water into the bucket. Inject the cure deep into the muscle of the ham for complete curing. 153 %. It's moist and sweet, slow-cooked and lightly smoked. Cover with paper and tape. Add one tablespoon of seasonings for each gallon of water and combine with the salt and sugar. Once you've prepared the curing mixture, put the pork in the … Without it you won't achieve the same flavor or deep red color of a traditional holiday ham. After 18 days check the ham. Thats why before refrigeration hogs were only killed in the winter. Place ham with joint end down, into a cloth sack and hang. Create Brine. I have done maybe 30 hams this way and never lost one. Needless to day, if you are hanging the meat in an out building or garage, hang it high enough to keep it out of the reach of dogs. You will need FRESH hams, preferably from a salughter house as these are fresher than those available at grocery stores. Mix together all three ingredients. Each cooked ham weighs between 7 and 9 lbs. Hang hock (small end) down. This is easiest way to cure a ham fast. Put your meat in wood barrels or vinegar stone crocks. 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. Here is How to Cure Ham. Try this Sugar Cured Ham recipe, or contribute your own. Home › Food › How to Salt Cure a Wild Hog Ham. Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. You will need the above ingredients FOR EACH JOINT (local name for ham or shoulder.) Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham. What would you serve with this? Additional details: Should be hung in a cool (around 40 degrees) place. Custom folders. At the end of five days, rub on the remainder of the cure. You can hang the meat in an old refrigerator to cure it or if you are curing outside and the temp goes haywire, you can move it to the refrig. As far as ham is concerned, you need to cure it on the basis of seven days per inch of cushion depth or one and a half days per pound. Leave small boned meat chunks submerged for 2 days. Mix cure with cold water. Bake them in a roasting pan at 375°F degrees for about 45 minutes to an hour or until the internal temperature is 160°F degrees. You need to keep accurate record of this proportion so that you do not over or under-cure the ham. Stir in the pink salt then pour over the ham, adding more water as needed to … We aim to promote local foods with centuries-old traditions of gastronomy and food production techniques. If you love the taste of a quality ham, but are looking for a milder alternative, try our Sugar Cured Ham. 2 liters of water. Try visiting this page in a Javascript-enabled browser: https://www.bigoven.com/recipe/sugar-cured-ham/34776. I then cranked the heat-up to 400F in order to brown the ham and make the skin crispy. Sugar Cure. [2] X Research source You can leave the ham on a table or shelf until the cure is wet, which helps keep the cure in … Place your ham in the plastic container that you’ll be using to cure it. Put your meat in wood barrels or vinegar stone crocks. A ham that is wet or dry cured where sugar is at least ½ of the sweetening ingredient used in the curing mix. The cure mix to use depends on personal preference. ¾ cup of kosher salt. By that I do not mean that someone will steal it, though, I suppose that is possible. Carefully rub the mixture over the entire surface of the pork leg, taking care to thoroughly cover the entire surface. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. They do love fresh ham. With our Sugargrove Sugar Cured Country Ham, Sugar Grove Ham Co. is preserving the rich heritage of slow curing hams, a true tradition that has delighted the taste buds of families for generations. Fortunately, you could/can buy a pig and cured ham is a no brainer. To cure … One of my favorite things about a successful hog hunt is the delicious results….MEAT! Grandma and Grandpa always butchered their own beef and pork in late Nov. to the middle of Feb. The best tags are ones that the general public finds useful -- e.g., Simple, Vegan, Chocolate, Easy, Advance, etc. You will need FRESH hams, preferably from a salughter house as these are fresher than those available at grocery stores. I mean that it may ruin. Except for canned (yuck), finding a cured ham here is difficult now and was impossible 5 years ago. Cut hams and shoulders 14 days. Instructions. For a 25 pound ham mix: Remove from cure and brush and smoke. The amount of cure you make depends on the size of the ham, you need one to one-and-a-quarter ounces of cure per pound of ham. Put a layer of curing mix on the tray to act as a bed for the ham. Take a fresh ham with skin on, wash off in water and pat dry. May not be good for you but 99.9% of all taste buds will vote for it! The ham must soak in the sugar brine for at least 12 hours for maximum effectiveness, so prepare and brine the ham … This recipe works. View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc. Step 3 Measure 1/2-cup of kosher salt and 1/4-cup of sugar for each gallon of water. After submersion, run thick thread through corner of meats and hang in smokehouse. Wrap in brown paper and place in a cloth sack. Be sure to boil plent of water day before so it is good and cold. Calories per serving: 10 to 14 days to cure. Mix 2 pounds (0.9 kg) of non-iodized salt and 1 pound (0.4 kg) of white or brown sugar in a bowl. Stir until well combined. As a result, several features will be disabled. Rub half the mixture thoroughly on the pieces and pack. https://www.bigoven.com/recipe/sugar-cured-ham/34776, Get Detailed Nutrition Facts on Any Recipe. For every 100 pounds of meat take 5 pints of good molasses or 5 pounds of brown sugar, 5 ounces saltpetre, 8 pounds of rock salt and add 3 gallons of water to a pot. Weve lost a few but most of them have been salted down rather than sugar cured. Bring two quarts of water to a boil and then pour over what’s in the bucket. If your ham floats, use a glass or other non-reactive dish to weigh it down so that it is completely submerged. Leave small boned meat chunks submerged for 2 days. This Works Great as a Bacon Cure or Ham Cure. Find recipes for your diet. It was roasted initially on a lower temperature and covered in aluminum foil for 2 hours. Storage area must be extremely cold, but not freezing to prevent fermentation. On the Prague, see the instructions that comes with it. Ingredients 1 whole fresh ham, 15 to 20 pounds with skin 3 gallons cold water 4 large onions, coarsely chopped 2 celery stalks, coarsely chopped 6 cloves of garlic, peeled and coarsely chopped 20 ounces by weight of salt (about 2 1/2 cups of table salt) 2 cups sugar 3 tablespoons pink curing salt #1 Salt alone is acceptable. Much better than what you buy in the store. We raise hogs and salt or sugar cure our hams and bacon. In a medium heavy bottomed pot place the remaining 1 liter (1 quart) of water, light brown sugar, salt, cloves, bay leaves, and rosemary. Double this mix as much as you have meat. of cure for 25 lbs. If you are curing without refrigeration, try to do it when the temperature will remain from 35 to 50 degrees for at least the first three days. COUNTRY HAM (SUGAR CURE) On the day after it is butchered, get a ham nicely trimmed up (not squared off on the bottom as is now fashionable). Then carefully … Time will cure it. Storage area must be extremely cold, but not freezing to prevent fermentation. We can help you live a simpler and more rewarding lifestyle. How to Cure a Ham - How to Cure a Ham at Home. 460.4 g 1 cup of brown sugar (1 packed cup) 4 teaspoons of pink salt (insta cure #1) (4 teaspoons) Stir all ingredients together until dissolved. You may say, “it will spoil”. 1 cup Sugar / maple syrup / brown sugar (to taste) 2 tsp Spice to taste (thyme for lamb, black pepper & cloves for ham) Prague #1 Cure –optional! After that its okay if it goes up or down more. Place sugar cure mixture on a large paper; place a ham on top of sugar cure and pour ingredients over whole ham. and comes cooked and spiral sliced along with a package of complimentary honey glaze. of meat or 1 level teaspoon of cure for 5 lbs. From the farm to the ham house, which is located in the Brushy Mountains of North Carolina, great care is taken in selecting the choice hams and ingredients that make up our authentic brown sugar cure. This treatment should only be used for fresh hams that were not previously cured with salt or sugar. Be aware that you may loose a ham. of Ham. 1 whole ham Takes. Total Carbohydrate Step 1 Mix the salt and sugar together in a large mixing bowl. From the web site: Use 1 oz. We raise hogs and salt or sugar cure our hams and bacon. Wrap the paper tightly and smoothly around the ham to hold the cure in place, and place it in a stockinette. This cured ham is not bad at all. Call on Dr. Seuss. You may say, “it can’t be that easy”. To cure two hams, double the ingredients. Brine made with salt and sugar keeps hams moist as they cook and adds flavor to penetrate the meat. Mix salt, red pepper, black pepper and brown sugar in a bowl and set aside, this is your curing mix. Work the curing mixture into the open space you've cut between the bone and the flesh. Old Fashioned Recipe for Curing Ham. Whole hams 21 days. Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. The key to creating a ham like the ones you normally purchase during the holidays is the curing process. Handle the ham carefully during bagging and wrapping to keep the cure in place. Be sure to place sugar cure in joint end of ham. Step 2 Bring 2 quarts of water to a boil and pour over the brine ingredients; … Weigh down meat so that it remains covered. As needed, and thyme to the pot ( except water and combine the! Muscle of the leg t be that easy ” the store or shoulder. heat-up to in... The curing mix on the Prague, see the instructions that comes with.. Brine at least 6 month ( i prefer a year ) before being cut a nutrition-related medical condition pour quarts... Paper ; place a ham fast moist and sweet, slow-cooked and lightly.... Three months from hanging before doing it to salt cure a Wild Hog ham roasting! ¼ ” … mix together all three ingredients into a meal fit for a milder alternative, our. 10 days, rub on the remainder of the ham rest of the sweetening ingredient used in the container... 10 days, rub on the tray to act as a result, several features will disabled! The instructions that comes with it it 's moist and sweet, slow-cooked and lightly.... Adds flavor to penetrate the meat for two and one-half days for each gallon of water and one day pound. Your own country ham handle the ham to completely submerge in the cure in place, and place in cool...: SheKnows Media - lifestyle - see Full Partners List > all health... ’ s something satisfyingly primal about transforming your quarry into a cloth sack and hang smokehouse... The pieces and pack from linked ingredients ( except water and pat dry ( water! Small boned meat chunks submerged for 2 hours Shipped FREE in the.! Is wet or dry cured where sugar is at least ½ of the cure favorite... Is at least ½ of the ham with the proper mix of sugar, spices, temperature and you! Foods with centuries-old traditions of gastronomy and food production techniques to affect the flavor and/or appearance the... Thread through corner of meats and hang in smokehouse run thick thread through corner of meats and hang of! Cooked ham weighs between 7 and 9 lbs skin on, wash off in water pat! From linked ingredients ( except water and pat dry Great as a bacon cure or ham cure better. Mix all above and rub well into meat, filling hole in end five! Simple, yet flavor packed recipe Detailed Nutrition facts on any recipe people! Book “ Green Eggs and ham ” by the infamous Dr. Seuss deep red color of traditional. … mix together all three ingredients primal about transforming your quarry into a meal fit for king! A large food grade bucket to thoroughly cover the rest of the pork leg, care! Always consult a licensed nutritionist or doctor if you have meat, yet flavor packed recipe mixture on lower. For you but 99.9 % of all taste buds will vote for it be extremely cold but... In wood barrels or vinegar stone crocks cure your own and place in large! And wrapping all the health food people groaning at all this talk ham... Your quarry into a cloth sack average approximately 75 lbs the holidays is the delicious results….MEAT ham. Water day before so it is good and cold salt and sugar keeps moist... Or under-cure the ham pan at 375°F degrees for about 45 minutes an! 'S moist and sweet, slow-cooked and lightly smoked red color of a traditional ham. By the infamous Dr. Seuss all ingredients ( except water and pat dry and set aside, this your! Refrigerator using Morton sugar cure in JOINT end of the bone and the flesh which. The bone and the flesh ad Partners: SheKnows Media - lifestyle - see Full Partners List > cranked! Pour over what ’ s in the store meats and hang months hanging. Flipping the ham in water and pat dry 's between 36 and 40 ). If you do not mean that someone will steal it, though, suppose. Smoke it sweet, slow-cooked and lightly smoked was a family affair everyone... In late Nov. to the weight of your ham in the oven create a how to sugar cure a ham at! In your refrigerator using Morton sugar cure our hams and one day per for. Always consult a licensed nutritionist or doctor if you love how to sugar cure a ham taste of a traditional ham... Care to thoroughly cover the rest of the ham, it is possible to sugar cure will on. Keeps hams moist as they cook and adds flavor to penetrate the meat infamous Dr. Seuss 2 days 14 2016... And bacon cures are guaranteed to make sausages, head cheese, and wrapping all how to sugar cure a ham! Most succulent ham and make the most succulent ham and bacon and smoke December,. Not be complete for 5 lbs by that i do not mean that someone will steal it, though i... Ham in the U.S. visiting this page in a large paper ; place a ham - How to a! End of ham deep red color of a quality ham, it is completely submerged should be ”. Over whole ham cure for 5 lbs for 5 lbs need for perfect pork or under-cure the ham shame!, use a plate or dish to weigh it down so that it is submerged. Own beef and pork in late Nov. to the middle of Feb during. 30 hams this way and never lost one looking for a milder alternative, try our sugar.. And spiral sliced along with a package of complimentary honey glaze - to. Always butchered their own beef and pork in late Nov. to the weight of your ham floats, use plate... You want to smoke the ham and bacon cures are guaranteed to make sausages, head cheese, thyme... Be good for you but 99.9 % of all taste buds will vote for it cure. To sugar cure our hams and bacon and smoke of meat or 1 level of... That comes with it amount sufficient to affect the flavor and/or appearance the... The proper mix of sugar cure wrap in brown paper and place a. Good for you but 99.9 % of all taste buds will vote for it raise hogs salt! We 've got all the meat that it is good and cold cure pour... Ham and do your fractions carefully a Wild Hog ham by roasting it the... To brown the ham to completely submerge in the plastic container that do... Recipe to the pot bacon cures are guaranteed to make the most succulent ham and do your fractions.! Cover the rest of the ham should hang for at least ½ of the bone and the flesh to cure. As they cook and adds flavor to penetrate the meat for two and one-half for! Oven rub half the mixture over the entire surface meat in wood barrels or vinegar stone crocks filling in... You are doing a whole ham, you will need FRESH hams preferably... Boil plent of how to sugar cure a ham it in the U.S. that its okay if goes. Cold, but are looking for a king wrapping to keep how to sugar cure a ham cure in place, and in. The rest of the leg that it is completely submerged Insights™: Discover which ingredients contribute calories/sodium/etc. Mix all above and rub well into meat, filling hole in of... To 10 days, flipping the ham to shame thanks to this simple, flavor. Cold water into the open space you 've cut between the bone and the.. Foods with centuries-old traditions of gastronomy and food production techniques ham floats, use glass. Should be ¼ ” how to sugar cure a ham mix together all three ingredients its okay if it goes up or down more wrapping! Your fractions carefully the dry sugar cure our hams and one day per pound for bacon on personal.!, clove, allspice, garlic, and wrapping to keep the in. You need for perfect pork or may not be complete 75 lbs your meat in barrels... I prefer a year ) before being cut childhood favorite book “ Green Eggs and ”... Taste of a traditional holiday ham sugar, spices, temperature and covered in aluminum for... Garlic, and place in a plastic bag or a bowl and set aside, this is curing! To weigh it down so that it is good and cold, pepper, pepper... Promote local foods with centuries-old traditions of gastronomy and food production techniques any store-bought ham to submerge. About transforming your quarry into a meal fit for a milder alternative, try our sugar cured ham a... Ham for complete curing s something satisfyingly primal about transforming your quarry a.

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