John Morrell used to sell a sliced 'honey ham' that was from the loin. Nice and lean, and not very salty. After conferring with another forum's resident ham expert, we came up with this.
3 quarts water
1/2 cup + 2 T pickling salt
2/3 cup honey
1/2 cup brown sugar
2 tsp Cure #1
The players.
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I boiled the water and mixed in everything but the Cure. After 30 minutes in the freezer, and a couple hours in the fridge, it was cold again. Then I stirred the Cure #1 into the mixture.
Everybody into the pool. There are a few toothpicks in the loin to keep it submerged. We'll cure in the back of the fridge for 6 days, then hot smoke.
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Stay tuned!
I'll be waiting for the out come. That is not much cure in 3 quarts of water, it may be enough for color, I don't think it will provide much ham flavor. But it depends on what you are aiming for.
Quote from: Habanero Smoker on January 15, 2012, 12:49:45 PM
I'll be waiting for the out come. That is not much cure in 3 quarts of water, it may be enough for color, I don't think it will provide much ham flavor. But it depends on what you are aiming for.
The original author modified this from one of Ruhlman's 5% brine solutions. He said he reduced the nitrites for health reasons. He wanted the Cure more for color than anything..
I have 2 more pieces this size in the freezer to experiment with as well!
That's what I figured. You will get the color, but not the ham-like flavor that is traditional.
Niiice.........I will be watching.
Looks good Squirt. I have thought about doing a ham with a loin. just never got around to doing one. Will be watching yours with interest
1 week later... Time for smoke!
Pulled the 'science experiment' out of the back of the fridge.
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We'll give it a quick rinse and put the cooking bands on it to hold the shape better.
Dreary day outside. 32° and drizzle.
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It firmed up nicely, so I guess the cure did it's thing.
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Onto the rack, MAK set at 225°.
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We'll check back later..
Watching for the finished product. What IT will you take it to?
I'm thinking 145°..
Kind of what I suspected. Should make some tasty sandwiches!
Perfect timing Squirt, I've been looking a long time for a good light cured honey smoked ham recipe similiar to the deli versions for day to day sandwiches and snacks. Can't wait for the finish!
Almost there...
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And done.
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Double wrapped and resting in the microwave for a bit.
looks real good!!!
i see you did this on a Mak, i am not familiar with these,
i assume you use wood as well, what wood did you use to smoke?
with flavours available for the BDS, what would you recommend?
i did some cbb with maple syrup, and it was a big hit, kids are asking
now if i can do honey ham like you get from the deli, i think what you have
done will turn out very similiar,
my question is
would i be able to the use the dry cure i used (habs recipe) and substitute
honey for the maple syrup?
thanks for your time
I was using a blend of pellets... Apple/Hickory/Maple and Pecan. I think.
I've used straight hickory, and it works great as well. This container of pellets was just closer to the door. ;)
Yes, I would think you could sub honey for the Maple syrup.
thanks stc,
i think what i may do when i do my next batch of cbb is some
of each,
try your recipe
dry cure w/ maple syrup
dry cure w/ honey
and see which one the food critics like the best
Sounds like a plan!
I'm going to let this one rest for 24 hours, then slice into it tomorrow night.
HAM I AM!
This turned out great.. Just the right level of salt vs sweet. I need to work on my trimming skills, though.
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that looks excellent!!!
you say just the right amount of salty vs. sweet,
could you taste the honey alot, alittle?
Pat, you done well!
Looks pretty darn tasty!!
Just a hint of the honey. Definitely a keeper.
Next time I'll do it in my Reveo container and let it sit for a week under a partial vacuum..
thank-you for the recipe and input on taste!!!
Great lookin stuff Squirt! definetley gonna be trying this!
No shame in those knife skills. Great job all around!!
Nice looking finish.
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Looks Great Squirt.
Ya hit that one outta the park Squirt.
Defiantly a keeper, GREAT job squirt!!
Looks great! But does it taste more like a ham or a cured pork? Just wondering which way the taste went.
In between...
A hammy smoked loin, perhaps.
Sounds delicious. I will have to mark this and give it a try when I am back home. I bet it makes a pretty mean ham sandwhich.
Looks like a home run.
Printed and in my to try book!