Home Cured Ham

[FLBentRider]

W E L C O M E  to the Forum Myrkk!

Does the meat have the color of raw pork or does it look red like ham ?

It is probably not cured. yet.

For a cut that large a brine and injection is in order.

You will need at the very least some cure #1.

I don't have the rest of the hame recipe handy, but I know Tenpoint5 has done one of these, He should be along shortly.

[Myrkk]

FLBentRider,

Thank you for the warm welcome. I took a look at the ham at lunch and it raw non-cured.

I will wait for Tenpoint5 for recipe. 

[Habanero Smoker]

Hi Myrkk;

Welcome to the forum.


If it is cured the distributor has to label it. If anything was added there most be a list of ingredient and nitrite will be in that list, if not  no list is needed and you have a fresh ham.

Here is another recipe for curing fresh ham:

Smoked Cured Ham

[classicrockgriller]

Wow Chris, I just came across this and that ham is awesome.

I have book marked it and gotta try it soon.

Nice!

[Tenpoint5]

Here is the recipe that I follow when I do Hams. It is a long process and a long smoke but it is worth every minute of your time!!

Home Cured Ham

The Brine/Pickle for Ham that I used is
5 quarts ice water (38-40*F)
1 pound of Salt (I use Kosher)
1 cup Powdered Dextrose
2/3 cup Insta Cure #1

The recipe calls for the ham to be injected 10% by weight. I used 15%. To do the math here is the formula and explanation of how to do it.

Pump injecting formula is generally this...
15% x Xoz = oz per pump

My ham is around 22 lb or 352 oz; being 16oz per pound.
This now gives me  an easy plug in formula

.15 x 352oz =52.8oz needed for pumping

The injector I use holds 4oz at a time. Rounding off I get this...
52/4=13 or 52.8/4=13.2

So that means 13 full injections, or 13.2 if you wish to get technical, but the .2 isn't a problem


Mix the brine in the bucket. Then after injecting and making sure to get in the shank and around all the bones in the ham. Submerge the ham in the bucket and refrigerate for 5-7 days. Place in stockinette and hang in smokehouse.

Smoking
Hang Ham in preheated smoker to 120* and hold for 12 Hours (Vent Full Open) then
Increase temp to 140* start smoke and smoke for 8 Hours (Vent at Half) then
Increase temp to 170* until IT of 142* For a fully cooked ham, Hold until the IT reaches 152-155*