This recipe makes a small (or not so small) home-cured ham. It uses an equilibrium cure, so make sure to weigh everything carefully. Use pork loin, or a cut with similar marbling.
Combine, per kilogram of meat:
- 200 mL water
- 23 g smoked salt
- 12 g regular salt
- 3.5 g pink salt (Prague powder) #1
- 1/2 c. brown sugar
- 1 t. coriander
- 1 t. black pepper
- 1 t. juniper
- 1/2 t. allspice
- 1/2 t. red pepper flake
- 1 inch cinnamon
- 1 clove
All spices should be whole, gently crushed.
Heat while stirring until all salt and sugar is fully dissolved. Next, add to cool the mixture:
- 200 mL cold water
Pour over the raw pork, and cure in the refrigerator for 1 week, turning daily.
Once cured, rinse well in cold water and remove the spices. Bake at 325F to an internal temperature of 130F, then raise the temperature to 425F (taking the ham out during the temperature rise to avoid burning sugar) and finish to an internal temperature of 150F. Cover and let rest before slicing.
Last modified: Sat Dec 10 12:55:13 MST 2022.
Converted from recipes/ham.md.
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