Low(er) Salt Honey Cured 'Ham'

[squirtthecat]

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.





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.



Stay tuned!

[Habanero Smoker]

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.

[squirtthecat]

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!

[Habanero Smoker]

That's what I figured. You will get the color, but not the ham-like flavor that is traditional.

[SouthernSmoked]

Niiice.........I will be watching.

[Tenpoint5]

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

[squirtthecat]

1 week later...    Time for smoke!

Pulled the 'science experiment' out of the back of the fridge.



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.




It firmed up nicely, so I guess the cure did it's thing.




Onto the rack, MAK set at 225°.




We'll check back later..

[KyNola]

Watching for the finished product.  What IT will you take it to?

[squirtthecat]

I'm thinking 145°..   

[KyNola]

Kind of what I suspected.  Should make some tasty sandwiches!

[weedenb]

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!

[squirtthecat]

Almost there...




And done.




Double wrapped and resting in the microwave for a bit.

[rigstar]

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

[squirtthecat]

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.

[rigstar]

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