To Cure Hams
This traditional ham curing method results in a richly flavored, smoky ham with a savory and slightly sweet profile. Ideal for those who appreciate classic cured meats, it involves a thorough salting, resting, and smoking process that enhances the meat's depth and tenderness, perfect for special occasions or hearty meals.
Ingredients
Instructions
- Mix thoroughly the saltpeter, one pint of fine salt, and brown sugar, then rub over the hams and let stand for 24 hours.
- Rub the meat with two pints of fine salt and black pepper.
- Let stand for 5 days, then rub the meat again with fine salt.
- Set aside for 30 days, then hang and wash off the salt.
- Have the ham smoked at a good smokehouse for 10 days.
- Rub the ham with red pepper when finished, then wrap in brown paper.
Tips & Substitutions
Ensure to use a high-quality ham for the best results. You can substitute brown sugar with maple sugar for a different flavor profile. If saltpeter is not available, kosher salt can work as an alternative, but the curing process may vary. When rubbing the salt and spices, make sure to cover the ham evenly to ensure proper curing. For additional flavor, consider adding herbs like thyme or rosemary.
Serving Suggestions
This cured ham pairs beautifully with sides like Potato And Broccoli Casserole or can be used in recipes like Ham Strata for a hearty breakfast. Serve thinly sliced with a selection of cheeses and crusty bread for a delightful charcuterie board. Additionally, it works well in sandwiches or as an accompaniment to rich wild rice dishes.
Storage & Reheating
After curing and smoking, wrap the ham tightly in butcher paper or foil and store it in the refrigerator. It can last for several weeks if kept cold. For longer storage, consider freezing the ham. When ready to serve, thaw in the refrigerator and reheat gently in the oven, covered with foil to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of To Cure Hams contains roughly 96 calories, with 3g protein, 22g carbohydrates, and 2g fat. It is an excellent source of vitamin C (80% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 1797mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long should I smoke the ham?
The ham should be smoked for about 10 days to achieve a rich flavor. If you're short on time, you can smoke it for a shorter duration, but the taste may not be as deep. Make sure to monitor the smoking process to avoid over-smoking, which can result in a bitter taste.
Can I use a different type of salt for curing?
Yes, you can use kosher salt instead of fine salt, but it’s important to adjust the quantity since kosher salt has larger grains. Generally, you would use about 1.5 times the amount of kosher salt compared to fine salt. Just ensure that the salt is evenly distributed during the curing process for optimal results.
Is it possible to cure a smaller piece of ham?
Absolutely! You can scale down the recipe for a smaller ham, adjusting the quantities of salt, sugar, and spices accordingly. Just remember to maintain the same curing time relative to the weight of the ham to ensure it is cured properly. Smaller pieces may need slightly less time, so monitor the flavor closely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).