Curing Ham

[DeeDubz - Smokin Bro #1]

Good Day Folks,

I am going to be getting a whole hog on Thursday and am planning on curing and smoking as much of it as i can as soon as i get it. I am wondering about the two ham's, using Michael Ruhlman 's Charcuterie as a reference, he has an American Style Brown Sugar Glazed Holiday Ham that I am interested in trying. The brine process (having ham submerged for 8 days in a container) .... would this process requuire refrigeration? I am assuming so but it does not specify to refrigerate during this step, only after .....


If anyone has some input would be great. Thanks!

[beefmann]

any time i have done ham, i have always refrigerated during the curing process, a whole hog  can take a lot of room in a fridge... might think of making smaller portions and freezing  some of that  hog

[Tenpoint5]

Yes it requires refrigeration somewhere in the neighborhood of 36-40 degrees F. Here is a link to the way that I cure my hams. It is on the recipe site. I won't say that it is gospel and the only way to cure a ham. It is just the way I do mine. So I am posting this as a reference for you to see what your getting into.

http://www.susanminor.org/forums/showthread.php?799-A-Tenpoint5-Ham-aka-Hamzilla

[DeeDubz - Smokin Bro #1]

10.5 Thanks! That is what i thought as well, that hamzilla looks awesome, i think I will check that out. What type of containers do you use for ham? and also while on the topic what type of container do you use when curing bacon?

Also, beefman, i will be freezing some of the hog for sure. Its refrigeration space short term i am struggling with.

Cheers!

[Tenpoint5]

I have some food grade buckets that I use to cure my hams in. The bacon I just use a Ziploc bag

[Habanero Smoker]

There is one step that  Michael Ruhlman doesn't take that I feel is important; and that is the injection. Since he starts smoking his ham at 200°F, as you would a fresh ham, it doesn't matter. For myself, I want to inject, to make sure the ham fully cures. I also like to add more cure and less salt then he does.

If you don't have enough refrigerator space, you can cure your hams in a cooler. First sanitize the cooler, make enough brine that will cover the ham(s), and make sure you keep the brine at 40°F or less; during the full curing time. To keep the brine 40°F or below, add ice that has been placed in Ziploc bags, and change the bags as often as needed. You need to place the ice in Ziploc bags to prevent the melting ice from adding more water to your brine. Try not to keep the brine too cold that will slow the curing. You want to be between 36 - 40°F. I keep my refrigerator at 38°F

Here is a link to how I cure my hams. I like to use additional flavors in my brine, and there is a great glaze included that I got from Cook's Illustrated. It also goes into how to determine how much brine you will need to make.

Cured Smoked Ham

I'm in the process of refining that recipe. I will be curing a ham for Easter, and I may either eliminate or greatly reduce the drying times. For the Bradley I feel you don't need a lengthy drying time, as stated in the current recipe. I'm going to just go with the air drying in the refrigerator, and no drying time in the cabinet; prior to applying the smoke.

[NePaSmoKer]

10.5
10.5
10.5


You should know better than to post something you dont know nothing about.

[Tenpoint5]

[DeeDubz - Smokin Bro #1]

Another question, if you were working working with 3 smaller de-boned hams, approx 4 lbs each, how would you vary your process?

[DeeDubz - Smokin Bro #1]

Sorry, such as curing time ?

[Habanero Smoker]

I lot of brining recipes go by weight, I only do that when it comes to poultry. I generally go by thickness for small cuts of whole muscle meat.

Before that question can be accurately answered, what brining recipe are you using. The more salt the faster the curing time. Small 4 pound boneless hams won't take long at all, and should cure as fast as Canadian bacon; just don't net them or tie them up until after they are cured. If you are using the amount of salt stated in my recipe, I would go 2 - 3 days; 4 days as a cushion. Also there would be no need to inject. If you are using a five gallon bucket, you can cure all three pieces together. Just don't crowd them together, and make sure you overhaul every day. That is to remove the pieces each day, stir the brine mix, and reposition the meat; by placing them is a different order, and flipping them over. 

[DeeDubz - Smokin Bro #1]

Hab,

That sounds like exactly what i was planning on doing. THANKS!

[Habanero Smoker]

Let us know how your hams turn out.

[DeeDubz - Smokin Bro #1]

I will for sure, also will add some pics if my camera magically fixes itself by the time they're ready.

[SmokinSignals]

Don`t want to sound like an idiot, but what is the reason you cure hams?  Is it for long term storage or something else?