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