How to Cure a Ham – How to Cure a Ham at Home
How to Cure a Ham – How to Cure a Ham at Home. This is easiest way to cure a ham fast. ***** TO SEE OUR BBQ ACCESSORY GUIDE CLICK HERE: http://bit.ly/BBQaccesoryguide
Learn how to Cure a ham in a few easy steps. This Ham Curing recipe is easy and only takes 48 hours to cure!!! You will start out with your pork leg and I would encourage you to GET A BIG ONE because once it is smoked you won’t be able to get enough of it!
THE MOST IMPORTANT INGREDIENT YOU WILL NEED IS PINK SALT OR PRAGUE POWER #1. We got ours from our local butcher *** The Butcher’s Block in the Comox Valley http://www.thebutchersblock.ca/ *** (see links below for more pink salt options)
First remove the skin from the pork leg and remove the skin if desired. We like it with no skin best. Second you will measure out the ingredients needed for your ham cure.
You will need:
8 cups water
1.5 cups kosher salt
2 cups Brown sugar
Spices: 1 tbs Coriander, 1tbs rosemarie, 1 tbs mustard powder, 1/2 tbs garlic powder, 1/2 tbs onion powder, 12 cloves, 1/2 tbs pepper
7 tsp Prague powder or Pink salt
Mix this all together and bring to a boil. Once boiled remove from heat and add to 8 cups ice water and cool to room tempreture. once cooled inject the cure repeatedly into the middle of the ham. Once ham has been injected, place in large food safe bucket and pour over the remaining cure/brine and top up with water until pork leg is fully submersed.
Lastly place in the fridge for 48 hours. After 48 hours remove from fridge and begin the cooking process.
Items used in this video:
***Curing salts***
Prague Powder – The Butchers Block http://www.thebutchersblock.ca/
Pink Salt
http://amzn.to/22rrW2t (Canada)
http://amzn.to/1pvg39K (USA)
***Meat Injector***
http://amzn.to/1RZseD1 (USA)
http://amzn.to/1pvg8dw (Canada)
***Video Gear Used***
Canon S120
http://amzn.to/1pvgaSS (USA)
http://amzn.to/1QiiViY (Canada)
Gorillapod
http://amzn.to/22rsaGN (USA)
http://amzn.to/1RZsB0n (Canada)
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This help support the channel and allows me to continue to make videos like this. Thank you for the support!
About This video:
In this video Jabin Postal from Postal Barbecue will teach you how to cure a ham. This video is great for those looking to cure their own ham at home using the easiest method. This ham cure is the one of the fastest cures and most effective methods of curing ham, pork legs and more.
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One of the best ways of curing pork ever only done it twice but I would never do it any other way thanks best gammon I ever had .
Only one gallon of water total?
Doesn’t pink salt have the nitrates in it if you’re trying to be nitrate free
the ham turned out awesome man I mean GOOD
if got a 22lb soaking in the,fridge now,i,did,it like,you said,to however I added little,extra cause I think my pork leg is like,4lbs more,but I'll be,cooking it tomorrow but I know it's going to be,GREAT
well I haven't tried this yet but I have some nice 22 lb hams and just can't wait to try it but I would like the spice count you used as,well I know a few cloves are really good on top but I'm for sure going to try it thanks for the video I'll post a comment just soon as,I try it HAPPY THANKSGIVING TO YOU all
wow man if been trying to figure this out of tried cooking them and it turned out like a huge pork chop lol
was looking around for other ideas to try i watched him put that whole leg in a bucket i have mine cut in four equal pieces from hogzilla and one piece still it right at the top trying simalar to this to see how it goes
Can you let the Pork Leg or Pork shoulder cure longer then 48 hours, can you let it cure for 5-7 days?
Question: After the 48 hours, what is the cooking process you recommend. please be specific as i am a total beginner. Do I wash it off? Do I smoke it? Diamond cut it? etc.
Would this work with a pork shoulder instead of a Pork Leg?
Thanks, This worked perfect on my ham.
Curing salt aka Pink Salt…aka… Saltpeter!!! Also used in Corned Beef..and..Pastrami.
This quantity of ingredients is the right amount for 8kg (18lb)?
Could you tell me the quantity of ingredients per kg?
Want to try it for Thanksgiving, did the brine make it salty?
Why not showing the final result??
Great instructions.
That ham is gonna be good.
How to cure a ham – How to cure a ham at home, is a great simple way to make your own ham. I Hope this helped! Let us know what you think.
I so want to do that!!!!